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1
In a saucepan, combine quinces with reserved peel, wine, vanilla pod and seeds, 1/4 cup sugar, and enough water to cover.
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2
Place cheesecloth or a round of parchment over fruit to keep it submerged; bring to a boil.
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3
Reduce heat, and simmer until quinces are tender when pierced with the tip of a paring knife, 25 to 35 minutes.
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4
Remove fruit with a slotted spoon.
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5
Continue cooking liquid until syrupy and reduced by two-thirds, about 30 minutes.
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6
Preheat oven to 375F.
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7
In a medium bowl, cover raisins with reduced poaching liquid.
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8
Let cool.
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9
Peel and core apples, and cut into 3/4-inch-thick wedges.
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10
Transfer to a large bowl with lemon juice, and toss to coat.
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11
Add remaining 3/4 cup sugar, the flour, and cinnamon; toss to combine.
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12
Drain raisins (reserve poaching liquid), and add to apple mixture.
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13
Using a melon baller, remove core from poached quinces, cut fruit into 3/4-inch-thick wedges, and add to apple mixture.
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14
On a lightly floured surface, roll out dough to a 14-inch round, 1/8 inch thick, and fit into an 8-inch cast-iron skillet, leaving overhang.
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15
Fill with apple-quince mixture, dot with butter, and fold edges over fruit, overlapping as needed and leaving center open.
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16
Brush dough with water, and sprinkle with sugar.
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17
Bake until crust is golden brown and juices bubble over, about 1 hour, 25 minutes.
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18
If fruit in center appears dry, brush with reserved poaching liquid.
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19
(If fruit or crust browns too quickly, tent with foil.)
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20
Transfer to a wire rack and let cool completely.
