Honey-Poached Quince Pie

4.7
(21)

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.

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Prep Time:
1 hrs 30 mins
Cook Time:
1 hrs 10 mins
Additional Time:
2 hrs
Total Time:
4 hrs 40 mins
Servings:
8
Yield:
1 to 9 - inch pie

Ingredients

  • 3 pounds quince, peeled, cored and sliced

  • ½ cup honey

  • 1 ½ cups water

  • 1 pinch salt

  • 1 recipe pastry for a 9 inch double crust pie

  • ¾ cup white sugar

  • ½ teaspoon ground cinnamon

  • ½ teaspoon salt

  • 3 tablespoons all-purpose flour

  • 2 tablespoons butter

Directions

  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.

  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.

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

  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.

  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.

  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.

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!

Nutrition Facts (per serving)

498 Calories
18g Fat
85g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 498
% Daily Value *
Total Fat 18g 23%
Saturated Fat 6g 28%
Cholesterol 8mg 3%
Sodium 428mg 19%
Total Carbohydrate 85g 31%
Dietary Fiber 5g 18%
Total Sugars 36g
Protein 4g
Vitamin C 26mg 129%
Calcium 29mg 2%
Iron 3mg 15%
Potassium 381mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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