Honey-poached Quince Pie

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ready Time: 4 hrs 40 mins


• 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.