Hungarina quince pie

When one hears of Hungary, it reminds of some magnificent balls, airy dresses and gentle candlelight… Here we have a Hungarian pie with a fluffy egg whites cloud, that covers the spicy filling. It literally becomes the embodiment of your thoughts. If you taste it once, it will be impossible to resist it again.

All the ingredients should be at the room temperature.

1. Place the yolks, 100 g (3.55 oz) of sugar, salt and the softened butter in the mixer bowl. Whip until fluffy for about 5 minutes.
2. Add the sifted flour in parts, and whip.
3. Form a dough ball from the resulting mass. It should be weighing approximately 895 g (31.50 oz). Divide it the next way: 375 grams (13.20 oz) for the bottom of the pie, and 520 grams (18.30 oz) for the borders. Use a mold of a 22 cm (8.6 inch) diameter.
4. Wrap the mold with parchment and foil. Roll out a layer of dough for the bottom and put it in the mold. Form the borders.  Pierce the dough with a fork, place some parchment and pour the "load" to the top of the sides (for example, the beans).
5. Bake in the oven preheated to 200C (392F) for 20 minutes.

Meanwhile, cook the filling.

1. Grate the peeled quince on a coarse grater, and add the orange zest, then mix.
2. Whip the egg whites with the remaining 100 g (3.55 oz) of sugar until stable peaks, at a maximum speed for 6 minutes.
3. When the dough base is done, remove the "load", and evenly spread the quince with the zest. Cover the filling with the egg whites foam. Bake at 190C (374F) for 25 minutes. Cool a little.

Bon Appetit!