Honey-Poached Quince Pie

Honey-Poached Quince Pie

10
Doughgirl8 121

"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."

Ingredients

4 h 40 m {{adjustedServings}} servings 498 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 498 kcal
  • 25%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 85.1g
  • 27%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 457 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • 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!
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Reviews

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  1. 12 Ratings

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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...