Honey-Poached Quince Pie
Ingredients4 h 40 m servings 498 cals
- 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.
- Put a strainer over a saucepan and pour the cooked quince into a strainer, reserving the cooking liquid. Set the quince aside to cool.
- Roll out the pastry and line a 9 inch pie plate. Refrigerate the dough while you prepare the filling.
- 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.
- 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.
- 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.
- Cook's Note:
- I like my pies fairly tart, to contrast with the sweet whipped cream or ice cream and buttery crust. If you prefer a sweeter filling, add a half cup more white sugar. I highly recommend a homemade crust with this pie!
Per Serving: 498 calories; 18 g fat; 85.1 g carbohydrates; 3.8 g protein; 8 mg cholesterol; 428 mg sodium. Full nutrition
ReviewsRead all reviews 12
This pie is absolutely amazing! Although I made some modifications. I used quince with apples and I had more apples thah quince. I seemed 1/2 cup honey and 3/4 cup in the sauce would be very swe...
Really very nice but time consuming. I only had three quinces so I cooked those up and then while they were cooking, topped them up with apple. I only used about a third of a cup of demera sugar...
This very nice pie is brimming with fruit. As the recipe description states the quince has a floral essence that reminds me of rose water. I followed the recipe exactly and it was perfect. Th...
Absolutely delicious! I hadn't even heard of quince until a few days ago. I doubled the recipe and actually had enough sauce for 2 deep dish pies. I used Pillsbury pie crust and rubbed melted bu...
I did the recipe just as instructed but found it was too sweet for my taste so next time I'll cut the sugar by half. I'd like to try brown sugar instead of white too. The amount of liquid was fi...
It's a good recipe, what I would do the next time is put half of the filling on the crust, then de cooked quince and then the other half of the filling. This to combine the flavor much better.
WAY too much honey. I didn't even use a 1/2 cup because it seemed a bit much, and it still came out tasting more like a honey pie. Vanilla ice cream helped temper it, and otherwise was good. You...
A delicious pie that was very easy to make. I had 4 large quinces given to me from a friend's farm and decided to use them on this recipe. The 4 peeled and sliced quinces probably only made up 2...