Ancestral Apple Pie - Testing

Food in England, Dorothy Hartley, p 419

"Of all the delicates which Britons try
To please the palate or delight the eye,
Of all the sev'ral kinds of sumptuous fare,
There is none that can with applepie compare."

This is the beginning of the lovely poem in Hartley's book that gives the recipe for this pie. I'm so looking forward to decoding it into a contemporary recipe!

1 - I started out with maybe not quite 2 quinces, if a quince is about 200g. I had 325g and I need 400g. I don't know if this is part of it, but the quince were pretty old. I wasn't partial to the differences in texture, and pouring the orange blossom water through the vent meant that the flavor was just concentrated there. Maybe a bit more research would be warranted, but so far, it's fine but not great.

2 recipes of sweet pie crust
2 quince
1⁄2 - 3⁄4 cup brown sugar
4 apples (pippins in the poem)
Pinch ground cloves
2 tsps candied orange/lemon/lime peel
1 Tbsp orange blossom water

1. Core and peel the quince and dice.
2. Combine the quince and the brown sugar in a pot and cook to melt the sugar and release the juice from the quince. 
3. Meanwhile, core and peel the apples and slice.
4. When a deep red liquid has formed, add the cloves and candied peel.
5. Add the sliced apples and cook until apple just starts to soften.
6. Remove from heat and allow to cool before adding the orange water.