Honey-Poached Quince Pie Recipe - Allrecipes.com
Honey-Poached Quince Pie Recipe
  • READY IN 4+ hrs

Honey-Poached Quince Pie

Recipe by  

"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 Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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  • PREP

    1 hr 30 mins
  • COOK

    1 hr 10 mins
  • READY IN

    4 hrs 40 mins

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.
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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 More Reviews

Feb 05, 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.

 
Jul 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!!!

 
Nov 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.

 
Nov 23, 2009

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 butter onto the top of the pie and generously sprinkled white sugar on it as well. The bake time was less for me, was ready about halfway through the 45 minute time. I highly recommend this recipe! Sweet/tart yumminess!

 
May 07, 2010

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 fine, but if reducing the sugar it would be best to add a bit more water when the quince are cooking. Great pie! we all loved it!

 
Mar 08, 2011

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.

 
Nov 06, 2011

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 may only need 1 or 2 tbsp tops.

 
May 30, 2012

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 pounds word but it was plenty for a shallow dish. I also used an organic honey that was pretty intense flavor-wise, so next time I'll probably use a little less or go for a honey with a more mellow fragrance... Gobbled.

 

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Nutrition

  • Calories
  • 498 kcal
  • 25%
  • Carbohydrates
  • 85.1 g
  • 27%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 457 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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