Lattice Top Quince Pie (Pasta Frola Argentina)
This easy quince pie recipe is made with a lemon scented crust base, filled with quince paste and topped with a lattice top. It is also known as Pasta Frola from Argentina.
This quince pie recipe is delicious and simple to make. It has a lemon scented buttery dough, it is filled with quince paste and covered in a beautiful woven lattice top. It is the pie of my childhood, the Pasta Frola from Argentina, the one we adapted from the Italian masters! Spoiler alert: you can totally do this, and the only fancy thing you will need is patience to make this beautiful lattice top quince pie. Can't wait for you to make it!
Material & Ingredient Notes
- Quince Paste: depending on where you live you can find it in every supermarket, or you might have to order it. It is not expensive at all. I'm working a homemade recipe as I write these lines. Will keep you updated.
- 20 cm (8 inch) tart tin: I like to use a dismountable tin like this one.
- Pastry wheel: I used this one to cut the dough bands to make the lattice top for this pie. However, you can simply use a knife.
How to make this recipe
To make this quince pie recipe you simply must:
- Make the quince pie dough
- Line the tart tin with half the dough (rolled out to 4/5 mm)
- Fill with the pureed quince paste
- Cover with a woven lattice top
- Brush the pie with egg wash
- Bake until golden
Recipe notes: lining the tart tin
- It is important to chill the dough for at least 2 hours before rolling it out
- Cut the dough in half and work with each half separately.
- The first half is to line the tart tin. After rolling it out and before lining the tart tin if you find the dough breaks and becomes sticky pop it back in the refrigerator for about 20 minutes before lining the tart tin.
- Line the tart tin with the dough, leaving the excess dough that falls over the sides.
Recipe notes: making the quince pie filling
- If the quince paste is too hard, cut in cubes, add in the water the recipe calls for and warm it up over medium heat. Then puree it.
- If the quince paste you are using is soft, and can be pureed as is, then avoid this step and puree directly without warming it up.
Recipe notes on making a woven lattice top pie
- The first and most important tip: the dough must always be cold as it has a high butter content and becomes fragile fast.
- After rolling out the second half of the dough, transfer onto a baking tray lined with parchment paper, cover, and refrigerate for 30 minutes.
- Work on a piece of parchment paper to avoid touching the bands too much.
- Once cold cut the 1.5 cm bands using a ruler and a knife or a pastry wheel and place back in the refrigerator for an extra 30 minutes.
- Place the bands vertically on top of the quince pie, leaving space between them. How much is up to you.
- As shown in the photo, to make a woven lattice top you must lift every other vertical band, then place a band in the horizontal way and cover it with the vertical bands. Then repeat until the surface is covered completely.
It keeps for up to 4 days at room temperature.
It keeps for up to 1 week in an airtight container at room temperature.
- The quince pie dough keeps for up to 3 months in the freezer properly covered.
- The assembled quince pie: can be wrapped in saran wrap, placed in a freezer container, and kept in the freezer for up to 1 month before baking. Place in the refrigerator overnight before baking.
- Quince pie dough: you can keep in the fridge for up to 3 days before assembling the pie.
- Quince pie filling: you can make for up to 1 week in advance. Puree once again if too hard to spread over the pie base.
- The assembled quince pie: this pie can be made and kept in the refrigerator for up to 2 days before baking. To bake, brush with egg wash and let it sit at room temperature before placing in the oven.
Variations to this recipe
- The bands can be as large as you like, and you can even play and make bands of different widths.
- You can scent the dough with orange zest instead of lemon zest if you like it better.
- You can use a different filling, like sweet potato paste for example.
The ingredients used in all recipes on this site are measured using the metric system. I use a scale
to be precise with my measurements and ensure good results. If you would also like to use a scale, here are some: USA
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Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Servings: 8 servings
Nutrition: 320 cal
Quince Pie Dough
(the zest of 1 lemon)
Quince Pie Filling
- 1. Make the quince pie dough: Mix the softened butter with the powdered sugar using the paddle attachment on your stand mixer. Add one egg, the lemon zest, the milk and 1/3 of the dry ingredients (flour, salt, baking powder). Mix until there is no more liquid. Scrape the sides of the bowl. Add the rest of the dry ingredients and continue to mix until the dough has come together. Shape the dough into a rectangle, cover in plastic wrap and refrigerate for 2 hours minimum.
- 2. Prepare the quince pie filling: In the meantime, put the quince paste (cut into small cubes) and the water in a pan and melt over medium heat. Puree the quince paste with a mixer. Set aside.
- 3. Prepare the egg wash: Beat the egg and the salt. Strain over a fine mesh sieve and set aside.
- 4. Assemble the Quince pie (part 1): Divide the dough in two equal parts. Place one half back in the refrigerator. Roll out the first half (4/5 mm) and line the 20 cm (8 inch) tart tin. Fill with the pureed quince paste. Roll out the second half of the dough and cut bands 1.5 cm thick using a knife or a pastry wheel. Cover with saran wrap and place in the refrigerator for 30 minutes.
- 5. Assemble the Quince Pie (Part 2, the lattice top): Cover the quince pie with the dough bands weaving the bands to form a lattice top. Place the bands vertically over the quince pie leaving space between them. Then place the rest of the bands horizontally also leaving space between them. (See recipe notes above to make a beautiful woven lattice top for the quince pie). Then using a rolling pin, press the borders of the tart tin to cut off the excess dough and stick the dough together.
- 6. Bake the quince pie: Pre-heat the oven to 170 C° (340 F). Brush the quince pie with egg wash and bake until golden. About 40 minutes. Let it cool down over a wire rack at room temperature before enjoying!
If you made this recipe I would really appreciate it if you leave a rating or comment below! Also, if you share on social media please use #cookwithbelula, I would love to see what you create!