Apple Quince Pie

3 cups thinly sliced peeled quinces (about 2 medium)
1 can (5-1/2 ounces) unsweetened apple juice
1 tsp whole cloves
pastry for single-crust pie (9 inches)
5 c thinly sliced peeled tart apples (about 5 medium)
1/2 cup sugar
3 T all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg

topping:
1/3 c quick-cooking oats
2 T all-purpose flour
2 T brown sugar
1/4 tsp ground cinnamon
1 T cold butter

in a large saucepan, combine the quinces and apple juice. place cloves on a couble thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. add to pan. bring to a boil. reduce heat; cover and simmer for 12-15 minutes or until quinces are crisp-tender
undover; simmer 8-12 minutes longer or until liquid is reduced to 2 T. discard spice bag. cool for 5 minutes

line a 9-in pie plate with pastry. trim to 1/2 in. beyond edge of plate; flute edges. in a large powl, combine the apples, sugar, flour, cinnamon, salt and nutmeg. gently stir in quince mixture. spoon into crust
for topping, in a small bow, combine the oats, flour, brown sugar and dcinnamon; cut in butter until crumbly. sprinkle over filling.
bake at 375 degrees for 50-60 minutes or until apples are tender and crust is golden brown. cool on a wire rack.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user LITTLEGORILLA10.