Your culinary prowess will be in awe of everyone with this simple to prepare chicken pot pie with pie crust!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 2 hrs |
| Servings: | 6 |
Ingredients
- 3 lemons, divided
- 3 pounds ripe quinces
- ½ cinnamon stick
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- ¾ cup all-purpose flour
- ⅔ cup rolled oats
- ½ cup brown sugar
- 6 tablespoons unsalted butter, chilled and cubed
- 2 pinches ground nutmeg
- 1 pinch salt
Instructions
- Wash lemons under cold water and dry well. Thinly peel 2 lemons and juice them. Fill a pot with cold water; add lemon juice and peels.
- Peel quinces and remove core. Cut into small pieces and immediately drop into the pot with lemon water, so they don’t turn brown. Add cinnamon stick and bring to a boil. Reduce heat to a simmer, cover, and cook until quinces are easily pierced with a knife, 30 to 40 minutes. Drain and discard peels and cinnamon stick.
- Preheat the oven to 375 degrees F (190 degrees C).
- Place cooked quinces, white sugar, and ground cinnamon into a large bowl. Zest and juice remaining lemon; add to quince mixture and mix until well combined. Spread mixture evenly into a baking dish.
- Make topping: Combine flour, oats, brown sugar, butter, nutmeg, and salt in a medium bowl. Rub between your fingers to create a streusel topping. Sprinkle streusel evenly over fruit.
- Bake in the preheated oven until crumble is lightly browned, about 1 hour.
- I use organic lemons.
Nutrition Facts
| Calories | 527 kcal |
| Carbohydrate | 107 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 11 g |
| Protein | 6 g |
| Saturated Fat | 7 g |
| Sodium | 42 mg |
| Sugars | 43 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Was delicious! Especially with custard. We have a quince tree in the garden but have never cooked with them. We always give them away. Aside from quince jelly – which I’m not a fan of – didn’t know how to use them. Could have maybe stewed them for less time – they softened quite quicky. And maybe too lemony – not sure how much the quincr contributed to the tartness and taste. Might try less next time.
Sooo good! The perfect combo of tangy and sweet! I can’t believe I’m y