Rustic pear and quince pie

SERVES 8

This is based on a free-form apple galette that I watched Jacques Pepin, the French chef, make on several occasions. This version is lined into a deep pie pan, then filled with pears and quince, a fruit whose flesh tastes of both pear and apple.

1/4 cup unsalted butter, cut up

1 recipe all-purpose pie pastry (see above)

5 Bosc or Anjou pears

3 quince

1/4 cup sugar

Confectioners sugar (for sprinkling)

Set the oven at 375 degrees.

Use 1 tablespoon of the butter to grease the bottom and sides of a deep 9- inch pie pan.

On a floured board, roll the pastry with a floured pin until it is about 6 inches larger than the pan.

Lift the pastry onto the rolling pin and ease it into the pan, letting the edges hang over.

Peel the pears, halve and core them, then cut them into thick slices. Quarter and core the quince, then peel each piece with a small paring knife and cut them into thick slices.

Layer the pears, quince, sugar, and remaining 3 tablespoons of butter in the pie pan. Bring the edges of the pastry over the filling; there will be a gap in the pastry over the center of the fruit.

Transfer the pie to the heated oven and bake it for 1 to 1 1/4 hours or until the filling is tender when poked with a skewer and the pastry is golden brown.

Leave the pie to settle for 20 minutes, then sprinkle it generously with confectioners sugar. Cut the pie into wedges and serve with ice cream or whipped cream.

Sheryl Julian