Apple Quince Pie

• 3 cups thinly sliced peeled quinces (about 2 medium)
• 1 can (5-1/2 ounces) unsweetened apple juice
• 1 teaspoon whole cloves
• Pastry for single-crust pie (9 inches)
• 5 cups thinly sliced peeled tart apples (about 5 medium)
• 1/2 cup sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/3 cup quick-cooking oats
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon cold butter

1. In a large saucepan, combine the quinces and apple juice. Place cloves on a double 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.
2. Uncover; simmer 8-12 minutes longer or until liquid is reduced to 2 tablespoons. Discard spice bag. Cool for 5 minutes.
3. Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the apples, sugar, flour, cinnamon, salt and nutmeg. Gently stir in quince mixture. Spoon into crust.
4. For topping, in a small bowl, combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over filling.
5. Bake at 375u0b0 for 50-60 minutes or until apples are tender and crust is golden brown. Cool on a wire rack.

apple juice, whole cloves, pastry, apples, sugar, allpurpose, ground cinnamon, salt, ground nutmeg, oats, flour, brown sugar, ground cinnamon, cold butter

Taken from www.tasteofhome.com/recipes/apple-quince-pie/ (may not work)