Honey-Poached Quince Pie

This honey-poached quince pie recipe features sliced quince, cinnamon, honey, butter, and double pie crust for a flaky pie that is rich in juicy flavor.

• Preparation Time: 1 hr 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 2 hr 40 mins
• Calories: 498 Calories

Ingredients

• 1 pinch salt
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 recipe pastry for a 9 inch double crust pie
• 3 pounds quince, peeled, cored and sliced
• 0.5 cup honey
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 1.5 cups water
• 0.75 cup white sugar

Recipe Instructions

Step 1

Place a sheet pan on the lowest rack of the oven. Preheat an oven to 500 degrees F (260 degrees C).

Step 2

Combine quince, water, honey, and a pinch of salt in a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer until the fruit is tender, stirring carefully once or twice, about 8 minutes.

Step 3

Pour quince mixture into a strainer, reserving cooking liquid. Cool.

Step 4

Roll out the pastry and line a 9-inch pie plate: chill in the refrigerator.

Step 5

Combine white sugar, flour, cinnamon, and ½ teaspoon salt in a small bowl until well combined. Add sugar mixture and butter to reserved quince cooking liquid: bring to a boil. Reduce heat and cook, stirring constantly, until mixture thickens, about 1 to 2 minutes. Cool.

Step 6

Pour cooled quince into the prepared pastry-lined pan and cover with quince liquid mixture. Add top crust: press edges together to seal. Cut vents or prick crust with a fork to allow steam to escape.

Step 7

Put the pie on the preheated sheet pan: reduce oven temperature to 425 degrees F (220 degrees C). Bake until the edges of crust are golden brown, about 25 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake until the juices are bubbling and the crust is brown, about 45 minutes more. Cool on a wire rack, about 2 hours before serving.