Quince jam pie is a simple double-crust tart filled with Persian-style quince preserve and finished with a saffron egg wash. The buttery pastry is crisp at the edge, while the deep ruby or amber jam gives each slice the floral, gently tart character of cooked quince.
The recipe serves six. It uses one egg in the dough and the second for glazing, a detail that was easy to miss in the older instructions.
Quince jam pie ingredients
- 300 g all-purpose flour
- 200 g unsalted butter, softened but not melted
- 200 g granulated sugar
- 1/8 teaspoon vanilla powder or extract
- 2 large eggs, divided
- 3–4 tablespoons thick Persian quince jam
- 1 teaspoon concentrated brewed saffron
- A little extra flour for rolling
- Butter or oil for the tin
The old notation “8/1 teaspoon” means 1/8 teaspoon. Use a thick jam with tender quince pieces and very little loose syrup. Runny preserve can soak the bottom crust and escape through the edge.
Choose the tin and prepare the jam
A shallow 20 cm tart tin or pie dish suits this quantity. Three to four tablespoons make a restrained, thin filling as written in the original recipe. If your tin is wider, keep the same thin layer rather than adding watery syrup.
Chop any large quince pieces so the top crust can lie flat. If the jam seems loose, spoon it into a sieve for several minutes and use the drained fruit and thick syrup.
How to make quince jam pie
1. Rub butter into the flour
Put the flour and softened butter in a wide bowl. Rub them together with your fingertips until the mixture resembles coarse crumbs with no large butter lumps.
The butter should yield to pressure but remain cool. If it looks shiny or oily, refrigerate the bowl for 10 minutes before continuing.
2. Finish the pastry
Add the sugar and vanilla and mix evenly. Beat one egg, add it to the bowl and bring the dough together with as little kneading as possible.
The pastry will be softer and sweeter than ordinary pie dough. If it will not hold, add one teaspoon of cold water. If it feels sticky, chill it rather than working in a large amount of extra flour.
3. Chill for one hour
Flatten the dough into a disc, wrap or cover it and refrigerate for one hour. Chilling firms the butter and lets the flour hydrate, making the rich dough easier to roll.
4. Line the pie dish
Heat the oven to 160°C/320°F. Lightly grease the tin.
Divide the dough into two pieces, making the base piece slightly larger. Roll it on a lightly floured surface to about 4 mm thick, lift it into the tin and press it into the corners without stretching.
Prick the base lightly with a fork. Do not make large holes that allow the jam to reach the metal.
5. Add the quince jam
Spread the 3–4 tablespoons of quince jam in a thin, even layer, leaving a 1 cm border around the edge. Brush that border with a little beaten egg.
Roll the remaining pastry, place it over the filling and press the edges together. Trim neatly and cut several small steam vents in the top.
6. Glaze with saffron and bake
Beat the second egg with the brewed saffron. Brush a thin, even coat over the top; avoid puddles around the rim because they can darken too quickly.
Bake on the middle rack for about 45 minutes, until the pastry is golden and the filling bubbles faintly through a vent. If the top colours too soon, cover it loosely with foil for the final 10–15 minutes.
How to keep the bottom crust crisp
- Use thick jam rather than loose quince syrup.
- Keep the filling layer thin, as the original recipe intends.
- Preheat the oven fully before the pie goes in.
- Bake on a preheated metal tray if your pie dish is heavy ceramic.
- Cool on a rack so steam does not collect beneath the tin.
Cooling, serving and storage
Let the pie cool in its tin for 15 minutes, then transfer it carefully to a rack. Wait until it is only slightly warm before slicing; hot jam can burn and will run out of the pastry.
Allow about 30 minutes of hands-on preparation, one hour of chilling and 45 minutes of baking. Serve quince jam pie as a snack or dessert with tea. Covered leftovers keep at cool room temperature for one day or in the refrigerator for up to four days; bring a slice back to room temperature before serving.
The best slice has a clean saffron-gold top, a crisp base and just enough Persian quince jam to perfume the pastry without making it heavy.
