Quince Pie

• 1 5/8 cups flour Khorasan
• 5/8 cup rice flour
• 1 1/8 cups raw sugar
• 5 3/8 tablespoons vegetable oil
• 2 11/16 tablespoons soy milk
• 1 tablespoon lemon juice
• salt
• grated lemon peel
• 2 pounds quince
• lemon juice
• 4 1/8 cups raw sugar
• 4 tablespoons granulated sugar
• ground nutmeg

1. The first step is to prepare the soy milk and oil emulsion, or vegan mayonnaise, by pouring the milk in a deep bowl and gradually adding the oil, while blending with the immersion blender.
2. Continue pouring the oil gradually while blending at the same time until the cream begins to thicken.
3. Add the lemon juice, and it will thicken even more, then refrigerate the mayonnaise.
4. The next step is to prepare the pie crust, by combining the two types of flour with the sugar, a pinch of salt, and the grated lemon peel.
5. Add the vegan mayonnaise and knead quickly until the dough is soft and uniform in consistency.
6. Cover the dough in plastic wrap and refrigerate it for at least 30 minutes.
7. Cut the dough into two pieces, one slightly larger than the other, and roll out the larger piece with a rolling pin.
8. Line an 18 centimeter springform pan with the pie crust and make some holes in the bottom with a fork.
9. Add the quince compote filling prepared previously.
10. Crumble the small piece of dough just as you would for a crumble and cover the entire surface of the pie.
11. Bake the pie at 180C for approximately 35 to 45 minutes, until golden.
12. Remove the pie from the oven and cool before serving.

flour, rice flour, sugar, vegetable oil, soy milk, lemon juice, salt, lemon peel, quince, lemon juice, sugar, granulated sugar, ground nutmeg

Taken from www.yummly.com/recipe/Quince-Pie-632300 (may not work)