Makes two 9 inch single crust or one 9 inch double crust pie.
2 1/2 cups all-purpose flour -( I used 1 cup of white wheat flour and 1 1/2 all-purpose flour)
1 teaspoon salt
1 cup(2 sticks) cold butter, cut in small pieces
1/4 cup shortening- chilled
6 to 8 tablespoons ice cold water
Put the flour and salt in the bowl of a food processor and pulse a few times to combine. Scatter the pieces of butter and shortening over the dry ingredients and pulse until it is coarsely cut in-you should have pieces the size of oatmeal flakes and some the size of peas. Drizzle the water over the mixture. Using on/off pulses, pulse just until the dough holds together when pinched. Turn dough out onto a lightly floured surface. divide into two equal pieces. Form each piece into a disk, wrap with plastic wrap and chill for at least one hour.
Prepare the quince:
3 quinces peeled and seeded
2 cups water
1/2 vanilla bean
Quarter the peeled, seeded quinces, and cut into quarter-inch slices. In a heavy bottom pot, combine water and sugar. Split vanilla bean and scrape seeds. Place the vanilla bean and the seeds along with the quince slices in the pot. Poach the quince 15 minutes. Cool, drain and discard the vanilla bean.
Assembling the pie:
4 tart/sweet apples (Honeycrisp, Granny Smith, etc..) peeled and sliced in 1/4 inch slices
1/2 cup sugar
1/4 cup flour
1/2 tsp freshly grated nutmeg
1 tsp. lemon juice
2 Tbs butter, cut into small pieces
Milk, to brush on the crust.
Heat oven to 400 degrees. Combine the sugar, flour and nutmeg. Pour the sugar mixture over the apples and quince stir to coat evenly.Add lemon juice, toss to coat.
Roll out one disk of the pastry dough on a floured board into a 14-inch circle. Fold the dough into quarters, center it on the pie plate, unfold and gently pat the dough into the bottom and sides of the plate.
Spoon apple/quince mixture into the pastry-lined pie plate. Dot with butter.
Roll out the second disk into a 14-inch circle. Fold the dough into quarters, center on top of the pie and unfold. Trim, seal and flute the edges.Make slits in the center to vent the pie. Brush the surface of the crust with milk.
Bake until the crust is golden brown and juices bubble, about 45 to 55 minutes.