Instructions: Makes 1 9-inch pie.

Preheat oven to 375 . Butter a 9 inch deep dish pie pan with 1 tablespoon of the butter. On a floured board, roll the pastry until it is 6 inches larger than the pie pan. Lift the pastry onto the rolling pin and ease it into the pan, letting the edges hang over.

Peel the pears, halve and core them, then cut them into thick slices. Quarter and core the quince, then peel each piece with a small paring knife and cut them into thick slices. Layer the pears, quince, sugar and remaining 3 tablespoons butter in the pie pan. Bring the edges of the pastry over the filling. There will be a gap in the pastry over the center of the fruit.

Transfer the pie to the heated oven and bake it for 1 to 1 1/4 hours or until the filling is tender when poked with a skewer and the pastry is golden brown. Leave the pie to settle for 20 minutes, then sprinkle it with confectioners sugar. Cut the pie into wedges and serve with ice cream or whipped cream.

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