Honey-Poached Quince Pie

4.7
(22)
19 Reviews
13 Photos

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.

Submitted by Doughgirl8
Updated on October 21, 2023
close up view of a slice of Honey-Poached Quince Pie and whipped cream on a white plate
13
13
13
13
Prep Time:
1 hr 30 mins
Cook Time:
1 hr 10 mins
Additional Time:
2 hrs
Total Time:
4 hrs 40 mins
Servings:
8
Yield:
1 to 9 - inch pie
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 8 servings

  • 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

Directions

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

  4. 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. 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. 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!

32 home cooks made it!

Nutrition Facts (per serving)

498 Calories
18g Fat
85g Carbs
4g Protein
Nutrition Facts
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.