Directions

1. 1

   Make the pastry dough by cutting the 1 cup cold unsalted butter into small cubes and mixing with 2 cups flour, 3 tablespoons sugar, and 3/4 teaspoon salt in a large bowl until the mixture resembles coarse crumbs.

2. 2

   Add cold water a little at a time, mixing gently with your fingertips until the dough just comes together. Do not overwork. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

3. 3

   Prepare the quince filling by peeling, coring, and finely dicing the 2 large quince. Zest and juice the lemon, setting the zest aside.

4. 4

   Combine the diced quince, lemon juice, 3/4 cup sugar, and 2 tablespoons butter in a heavy-bottomed saucepan over medium heat. Cook, stirring frequently, until the quince softens and begins to break down, about 30 to 40 minutes.

5. 5

   Stir in the 1/2 cup heavy cream, vanilla bean pod with scraped seeds, pinches of cardamom, allspice, and coriander, along with the reserved lemon zest. Cook for another 5 to 10 minutes until the mixture thickens slightly. Remove from heat and allow to cool completely before filling.

6. 6

   Preheat the oven to 375°F (190°C). Remove the chilled dough from the refrigerator and roll out to about 1/8-inch thickness on a lightly floured surface.

7. 7

   Cut the rolled dough into 3-inch rounds using a biscuit cutter or glass. Place about 1 tablespoon of cooled quince filling on half of each round, leaving a small border.

8. 8

   Fold each round in half over the filling and press the edges firmly to seal. Use a fork to crimp the edges for a decorative finish.

9. 9

   Whisk together the 1 egg yolk with 2 teaspoons water to create an egg wash. Brush this mixture over each hand pie.

10. 10

    Sprinkle raw sugar over the top of each pie. Place them on a parchment-lined baking sheet.

11. 11

    Bake for 20 to 25 minutes until the pastry is golden brown. Remove from the oven and cool on a wire rack before serving.