Honey-Poached Quince Pie
Recipe information
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Cooking:
1 hour 30 min.
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Servings per container:
8
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Source:

Ingredients for - Honey-Poached Quince Pie

1. Quince, peeled, cored and sliced - 3 pounds
2. Honey - ½ cup
3. Water - 1 ½ cups
4. Salt - 1 pinch
5. Pastry for a 9 inch double crust pie - 1 recipe
6. White sugar - ¾ cup
7. Ground cinnamon - ½ teaspoon
8. Salt - ½ teaspoon
9. All-purpose flour - 3 tablespoons
10. Butter - 2 tablespoons

How to cook deliciously - Honey-Poached Quince Pie

1. Stage

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. Stage

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. Stage

Roll out the pastry and line a 9 inch pie plate. Refrigerate the dough while you prepare the filling.

4. Stage

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. Stage

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. Stage

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.