Honey-Poached Quince Pie Recipe

Ingredients

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

Instructions

1. Place a sheet pan on the oven's lowest rack and preheat to 500 degrees F (260 degrees C).
2. Combine quince, water, honey, and a pinch of salt in a saucepan. Cover and bring to a boil, then reduce heat to low. Simmer until tender, stirring occasionally, for about 8 minutes.
3. Pour the quince mixture into a strainer, saving the cooking liquid. Let it cool.
4. Roll out the pastry and line a 9-inch pie plate, then chill in the refrigerator.
5. In a small bowl, combine white sugar, flour, cinnamon, and ½ teaspoon salt until well mixed. Add sugar mixture and butter to the reserved quince cooking liquid and bring to a boil. Reduce heat and cook, stirring constantly, until thickened, about 1 to 2 minutes. Cool.
6. Pour the cooled quince into the pastry-lined pan and cover with the quince liquid mixture. Add the top crust and press edges to seal. Cut vents or prick with a fork to allow steam to escape.
7. Place the pie on the preheated sheet pan and reduce oven temperature to 425 degrees F (220 degrees C). Bake until the crust edges are golden brown, about 25 minutes. Lower the heat to 375 degrees F (190 degrees C) and continue baking until the juices bubble and the crust is brown, approximately 45 minutes more. Cool on a wire rack for about 2 hours before serving.

Nutrition

• Calories: 498 kcal
• Fat Content: 18 g
• Fiber Content: 5 g
• Sugar Content: 36 g
• Sodium Content: 428 mg
• Protein Content: 4 g
• Cholesterol Content: 8 mg
• Carbohydrate Content: 85 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g