Honey-Poached Quince Pie

Quince is a very aromatic, almost floral-tasting fruit that resembles a cross between an apple and a pear. It's quite tart, and when cooked it turns a lovely blushing pink. Quince needs to be cooked before you use it, so this recipe takes a little longer to prepare than other fruit pies. This recipe also works well using half apples, half quince: just add sliced raw apples to the cooked quince before baking. Serve with whipped cream or ice cream, if desired.

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

Ingredients

• ½ teaspoon salt
• 1 ½ cups water
• ¾ cup white sugar
• ½ teaspoon ground cinnamon
• 1 pinch salt
• 2 tablespoons butter
• ½ cup honey
• 3 tablespoons all-purpose flour
• 1 recipe pastry for a 9 inch double crust pie
• 3 pounds quince, peeled, cored and sliced

Recipe Instructions

Step 1

Combine the sliced quince, honey, water, and a pinch of salt in a pan (you should have about nine cups of sliced fruit). Cover the pan and bring it to a boil. Reduce the heat to very low. Simmer, covered, until the fruit is tender, about 8 minutes, stirring carefully once or twice to avoid breaking the fruit.

Step 2

Put a strainer over a saucepan and pour the cooked quince into a strainer, reserving the cooking liquid. Set the quince aside to cool.

Step 3

Roll out the pastry and line a 9 inch pie plate. Refrigerate the dough while you prepare the filling.

Step 4

Combine the white sugar, cinnamon, 1/2 teaspoon salt, and flour in a small bowl and mix well. Add the sugar mixture and the butter to the reserved quince cooking liquid and bring it to a boil. Reduce the heat and cook, stirring constantly, until the mixture thickens, about 1 to 2 minutes. Remove the pan from the heat and allow the sauce to cool.

Step 5

Place a sheet pan on the lowest rack of the oven. Preheat an oven to 500 degrees F (260 degrees C). Pour the cooled quince into the pastry-lined pan and cover with the sauce. Add the top crust, crimping the edge to seal. Cut vents or prick the crust with a fork to allow steam to escape.

Step 6

Put the pie on the preheated sheet pan and immediately reduce the oven temperature to 425 degrees F (220 degrees C). Bake until the edges of the crust are golden brown, about 25 minutes. Reduce the 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 rack at least two hours before serving.