How to make
Well let's start by making the poached quinces.
Heat the oven to 300°F (150°C).
Combine the water, sugar, and Grand Marnier in a large Dutch oven or other large ovenproof dish with a lid (foil is acceptable). Scrape the vanilla and mix them into the pan.
Peel and remove the core from the quinces, then cut them lengthwise into 1/4 slices. Add the quinces to the pan. Cover and cook at 300°F (150°C) for 1 1/2 hours.
When you're done with the cooking, set them aside and let them cool in the poaching liquid. Let them rest at least until cool enough to arrange.
Proceed with making the butter pastry dough with carob powder by placing all the ingredients in a bowl or in a mixer and forming a smooth ball, which you will place in the refrigerator to rest wrapped in cling film for about 30 minutes.
To make the cream, put the mascarpone with the sugar in a bowl and beat a little, so that it can soften, add the eggs and cream, beat until soft and finish off with the rest of the ingredients.
Preheat the oven to 360°F (180°C).
Roll out the butter pastry dough with carob powder and put it in a tart tin.
Add the cream to the mascarpone and finish off by arranging the poached quinces on top.
Bake the fruit pie in a preheated oven at 360°F (180°C) for 45 minutes.
Serve the quince pie once it cools and enjoy my original gluten-free pie recipe!
Tip:You can make the pie with just poached pears without the mascarpone cream.
