HONEY-POACHED QUINCE PIE

Honey-Poached Quince Pie image

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.

Provided by Doughgirl8

Categories Desserts Pies Fruit Pie Recipes

Time 4h40m

Yield 8

Number Of Ingredients 10

Ingredients

3 pounds quince, peeled, cored and sliced
½ cup honey
1 ½ cups water
1 pinch salt
1 recipe pastry for a 9 inch double crust pie
¾ cup white sugar
½ teaspoon ground cinnamon
½ teaspoon salt
3 tablespoons all-purpose flour
2 tablespoons butter

Steps:

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.
Put a strainer over a saucepan and pour the cooked quince into a strainer, reserving the cooking liquid. Set the quince aside to cool.
Roll out the pastry and line a 9 inch pie plate. Refrigerate the dough while you prepare the filling.
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.
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.
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.

Nutrition Facts : Calories 498 calories, Carbohydrate 85.1 g, Cholesterol 7.6 mg, Fat 18 g, Fiber 5.1 g, Protein 3.8 g, SaturatedFat 5.6 g, Sodium 428 mg, Sugar 36.2 g