![close up view of a slice of Honey-Poached Quince Pie and whipped cream on a white plate](https://cdn.statically.io/img/www.allrecipes.com/thmb/cb-DryQczbyWvEb97U4D0sMEPJw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4233871-honey-poached-quince-pie-Doughgirl8-4x3-1-79e21131190045efb17a34edb10bde0e.jpg)
Ingredients
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3 pounds quince, peeled, cored and sliced
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½ cup honey
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1 ½ cups water
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1 pinch salt
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1 recipe pastry for a 9 inch double crust pie
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¾ cup white sugar
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½ teaspoon ground cinnamon
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½ teaspoon salt
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3 tablespoons all-purpose flour
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2 tablespoons butter
Directions
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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.
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Put a strainer over a saucepan and pour the cooked quince into a strainer, reserving the cooking liquid. Set the quince aside to cool.
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Roll out the pastry and line a 9 inch pie plate. Refrigerate the dough while you prepare the filling.
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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.
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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.
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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.
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 an extra 1/2 cup of white sugar. I highly recommend a homemade crust with this pie!
Nutrition Facts (per serving)
498 | Calories |
18g | Fat |
85g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 498 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 6g | 28% |
Cholesterol 8mg | 3% |
Sodium 428mg | 19% |
Total Carbohydrate 85g | 31% |
Dietary Fiber 5g | 18% |
Total Sugars 36g | |
Protein 4g | 8% |
Vitamin C 26mg | 29% |
Calcium 29mg | 2% |
Iron 3mg | 15% |
Potassium 381mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.