Patchwork orchard pie

• mix of quince1 ½kg kg

  cooking apples and pears (we used 5 Bramley apples, 2 Conference pears and 2 quinces), peeled, cored and sliced

• butter↗25g g
• vanilla pod↗1

  split lengthways, seeds scraped out

• ground cinnamon↗2 tsp tsp
• juice 1 lemon
• golden caster sugar↗100g g

  plus extra for sprinkling

• plain flour↗1 tbsp tbsp

  plus extra for dusting

• pack sweet shortcrust pastry↗375g g
• egg↗1

  beaten

• custard

  to serve (optional)

Step-by-step instructions

1. 1

   Put the quinces in a large saucepan with the butter, vanilla pod and seeds, cinnamon and 2 tbsp water. Cover and cook for 5 mins over a medium heat. Add the apples, lemon juice and sugar, cover again and cook for a further 10 mins.

2. 2

   Add the pears and flour, and cook, uncovered, for 5 mins more stirring occasionally to stop the flour from sticking. The fruit should now be soft, but still holding its shape.

3. 3

   Remove the vanilla pod and transfer the fruit to a deep 22cm pie dish. Leave to cool. The fruit can be covered and stored in the fridge for up to 2 days.

4. 4

   Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Trim the edges, then cut into rough triangles or squares. Brush a little egg around the edge of the dish and all over the pastry pieces. Starting from the outside, layer the pastry in a patchwork style, leaving a few little gaps for the fruit to poke through. Trim any overhanging edges and sprinkle liberally with caster sugar. Bake for 45-50 mins until the pastry is golden brown and the juices are bubbling. Serve warm with custard, if you like.