I don’t know if this is the same recipe, but it’s the same chef, Nancy Silverton, and it’s not very sweet. You could drop the quince part and bake it in a smaller pan or scale up the apple filling a bit. Total of 3/4 teaspoon of cinnamon in the filling and streusel topping. Also a whole vanilla bean in the apples.
Pippins are the best pie apples you’re likely to find outside of a farmers market. If you can’t find pippins, Granny Smiths are the next-best common variety. You could use Golden Delicious, but the pie will be sweeter.
Here’s another version of the above recipe that calls for a lot less ffruit. One of them is very likely wrong and would either be too much or too little for the pan.
thanks and duh for not searching to see if Nancy had a recipe online. I just made a key lime pie for the first time. It’s amazing how many key limes I had to buy. Next up is this apple pie experiment.