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Honey-Poached Quince Pie

Honey-Poached Quince Pie

  • Prep

    1 h 30 m
  • Cook

    1 h 10 m
  • Ready In

    4 h 40 m
Doughgirl8

Doughgirl8

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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

  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.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

DiamondGirl amanecer
26

DiamondGirl amanecer

2/5/2010

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 sweet, so I used only 1/4 cup brown sugar in the sauce and it was enough. When I added the sugar mixture to the reserved quince liquid the sauce became too thick, so I needed to add more water. I`m sure this pie will be amazing not only with quince, but with apples or pears.

Mairead
22

Mairead

7/19/2010

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 in the sauce because the recipe looked a bit sweet and it was beautiful. Worth the time it took to make! Next time I plan to make 2 and freeze one to save time. Would thoroughly recommend!!!

Marie C.
20

Marie C.

11/30/2010

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. Thanks for sharing.

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