Ingredients
3 cups thinly sliced peeled quinces (about 2 medium)1 can (5-1/2 ounces) unsweetened apple juice1 teaspoon whole clovesPastry for single-crust pie (9 inches)5 cups thinly sliced peeled tart apples (about 5 medium)1/2 cup sugar3 tablespoons all-purpose flour1/2 teaspoon ground cinnamon1/4 teaspoon salt1/4 teaspoon ground nutmegTOPPING:1/3 cup quick-cooking oats2 tablespoons all-purpose flour2 tablespoons brown sugar1/4 teaspoon ground cinnamon1 tablespoon cold butter
Preparation
In a large saucepan, combine the quinces and apple juice. Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to pan. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until quinces are crisp-tender.
Uncover; simmer 8-12 minutes longer or until liquid is reduced to 2 tablespoons. Discard spice bag. Cool for 5 minutes.
Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the apples, sugar, flour, cinnamon, salt and nutmeg. Gently stir in quince mixture. Spoon into crust.
For topping, in a small bowl, combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over filling.
Bake at 375° for 50-60 minutes or until apples are tender and crust is golden brown. Cool on a wire rack.
