Helen Kent's "Mrs. Kent's Apple Pie with Quince" 

 
6-8 medium apples (peeled, sliced, and cored)
sugar
cinnamon
sliced quinces

Crust


 Crisco Pie Crust
 
       4 c  Flour
       1 tb Sugar
       2 ts Salt
   1 3/4 c  Crisco shortening
       1    Egg; beaten
     1/2 c  Cold water
       1 tb White vinegar
  
   This pie crust recipe is very good, and can be made ahead
   and kept in the frig (a time saver at holiday time!).
   
   Mix flour, sugar & salt. Add Crisco with pastry blender and
   mix well. Add egg, vinegar & water. Mix until well blended
   (with fork, then hands). Place in refrigerator until ready
   to use. Will keep 2 weeks in frig. Yields 4 - 9" pie shells.
   You can also make them all at once and freeze what you're
   not using -- they freeze great.JM.
  


Apple filling

Mix apples, sugar and cinnamon. Place into pie crust. Boil quinces 5-10 minutes. Arrange quinces on top of apple filling. Cover with crust. 
Bake the pie at 400 degrees for 15 minutes. Then reduce heat to 350 degrees and bake pie for approximately another 15 - 20 minutes. Test the apples with a toothpick for doneness.