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Honey-Poached Quince Pie
Honey-Poached Quince Pie
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Prep Time:
90 minutes
Cook Time:
70 minutes
Total Time:
280 minutes
Elevate fall flavors with a honey-kissed quince pie. Try blending apples and quince for a tasty twist!
Ingredients:
  • 3 pounds quince, peeled, cored and sliced
  • 0.5 cup honey
  • 1.5 cups water
  • 1 recipe pastry for a 9 inch double crust pie
  • 0.75 cup white sugar
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 3 tablespoons all-purpose flour
Instructions:
  • In a pan, mix sliced quince, honey, water, and a pinch of salt (approximately nine cups of fruit). Cover and bring to a boil, then simmer on very low heat for about 8 minutes until fruit is tender, stirring occasionally to preserve the fruit's shape.
  • Place a strainer over a saucepan and carefully pour the cooked quince into it, saving the flavorful cooking liquid. Allow the quince to cool while you move on to the next step.
  • Roll out the pastry dough and gently place it into a 9-inch pie plate. Chill the dough while you make the filling.
  • In a small bowl, mix together white sugar, cinnamon, 1/2 teaspoon of salt, and flour until well combined. Add this sugar mixture and butter to the reserved quince cooking liquid, bring to a boil, then reduce heat. Cook and stir constantly until the mixture thickens (1 to 2 minutes). Remove from heat and let the sauce cool.
  • - Preheat your oven to a sizzling 500°F (260°C) with a sheet pan on the lowest rack. - Fill the pastry-lined pan with the cooled quince and cover it with the sauce. - Top it with the remaining crust and seal the edges with a decorative crimp. - Create vents in the crust with a fork for steam to escape during baking.
  • Place the pie on a hot sheet pan and promptly lower the oven temperature to 425°F (220°C). Bake until the crust edges turn golden brown, approximately 25 minutes. Then, lower the heat to 375°F (190°C) and continue baking until the filling bubbles and the crust browns, about 45 minutes longer. Allow it to cool on a rack for at least two hours before serving.

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