Put the quinces in a large saucepan
with the butter, vanilla pod and seeds,
cinnamon and 2 tbsp water. Cover and
cook for 5 mins over a medium heat. Add
the apples, lemon juice and sugar, cover
again and cook for a further 10 mins.
Add the pears and flour, and cook,
uncovered, for 5 mins more stirring
occasionally to stop the flour from
sticking. The fruit should now be soft,
but still holding its shape.
Remove the vanilla pod and transfer
the fruit to a deep 22cm pie dish. Leave
to cool. The fruit can be covered and
stored in the fridge for up to 2 days.
Heat oven to 180C/160C fan/gas 4.
Roll out the pastry on a lightly floured
surface to the thickness of a £1 coin. Trim
the edges, then cut into rough triangles
or squares. Brush a little egg around the
edge of the dish and all over the pastry
pieces. Starting from the outside, layer
the pastry in a patchwork style, leaving
a few little gaps for the fruit to poke
through. Trim any overhanging edges and
sprinkle liberally with caster sugar. Bake
for 45-50 mins until the pastry is golden
brown and the juices are bubbling.
Serve warm with custard, if you like.