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Quince Pie

2 cups quince purée*
1 large egg
1/2 c. milk
1/2 c. cream
1/2 c. sugar
1/8 tsp salt
2 Tbsp. cornstarch
3/4 tsp. cinnamon
1/4 tsp. allspice
1/2 tsp. nutmet

pastry for one pie


To make quince purée: Wipe off fruit with cloth, then cube. Steam in a little water until soft, then forcing through first a course, then a fine sieve.

Mix quince purée, egg, milk and cream. Mix sugar, salt, cornstarch and spices, then add to first mixture. Pour into unbaked pastry shell in bake for 50 to 6o minutes in a moderate (325 degree) oven.

Serve with whipped cream.

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