Soak sultanas and dates in the spiced rum overnight. Line a pie tin with short pastry. Also cut strips of short pastry for the top.
Preheat oven to 200 degrees C.
In a frying pan melt the butter. Saute the apples, quince and sultana mixture. Stir in the sugar, lemon zest, cinnamon and vanilla and cook until it begins to caramelise.
Pour mixture into the pie tin then lay strips of short pastry across the top. Brush with egg then sprinkle with sugar. Bake in preheated oven for about 40 minutes.