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1
Preheat the oven to 375 degrees.
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2
Place the quinces in a saucepan, cover with water and place over high heat.
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3
Boil until they begin to soften, 10 to 15 minutes.
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4
Drain.
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5
When cool, core and cut them into thin slices.
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6
In a large bowl, combine the flour, salt and 1 teaspoon of the sugar.
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7
Using a fork, gently blend the shortening into the flour mixture until it resembles coarse meal.
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8
Combine the egg white, water and vinegar and add to the mixture.
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9
Blend gently with a fork until the ingredients just hold together.
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10
Divide the dough into 4 equal balls.
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11
On a floured surface, roll out one ball of the dough to about 16 -inch thick.
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12
Ease the crust into a 9-inch dish and trim the edge with scissors.
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13
Repeat with another ball of dough and a second pie dish.
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14
Refrigerate the remaining dough.
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15
In a bowl, combine the sliced apples with the remaining sugar and the cinnamon.
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16
Place the apples into the pie crusts.
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17
Lay the slices of one quince on top of the apples of each pie.
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18
Roll out the 2 remaining balls into 10-inch circles for the top crusts and cover the apple mixture, pinching along the perimeter to seal the edge.
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19
With a sharp knife make 8 small cuts in the top crusts.
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20
Bake for 35 to 40 minutes in the middle of the oven until the crust is golden and the apples are bubbly.
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21
Serve warm with cheddar cheese.
