Honey-Poached Quince Pie Recipe
Add a photo
1 of 1 Photo

Honey-Poached Quince Pie

By: Doughgirl8  Supporting Member (Click to learn more about Supporting Membership)
"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."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 168 people have saved this

Prep Time:
1 Hr 30 Min
Cook Time:
1 Hr 10 Min
Ready In:
4 Hrs 40 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 1 - 9 inch pie
 

Ingredients

  • 3 pounds quince, peeled, cored and sliced
  • 1/2 cup honey
  • 1 1/2 cups water
  • 1 pinch salt
  •  
  • 1 recipe pastry for a 9 inch double crust pie
  • 3/4 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 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.

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!

Nutritional Information open nutritional information

Amount Per Serving  Calories: 498 | Total Fat: 18g | Cholesterol: 8mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2009 by musicaldragon 
Absolutely delicious! I hadn't even heard of quince until a few days ago. I doubled the recipe... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?