Honey-Poached Quince Pie

Recipe View Poach the Quince: In a large, heavy-bottomed pan, combine the sliced quince, honey, water, and a pinch of salt. (2 minutes) Cover and bring to a gentle boil. Reduce the heat to low and simmer, covered, until the quince is tender but still holds its shape, about 25-30 minutes. Stir occasionally to prevent sticking.

Recipe View Strain and Reserve: Place a fine-mesh strainer over a saucepan. Pour the cooked quince and its liquid into the strainer, allowing the liquid to drain into the saucepan. Set the quince aside to cool slightly. (5 minutes)

Recipe View Prepare the Pastry: Roll out half of the pastry on a lightly floured surface to fit a 9-inch pie plate. Gently transfer the pastry to the plate, trim the edges, and crimp decoratively. Refrigerate the prepared pie crust while you make the filling. (15 minutes)

Recipe View Make the Sauce: In a small bowl, whisk together the white sugar, cinnamon, salt, and flour. Add this mixture to the saucepan with the reserved quince poaching liquid. Bring to a boil over medium heat, stirring constantly, until the sauce thickens, about 3-5 minutes. Remove from heat and stir in the cubed butter until melted and smooth. Allow the sauce to cool slightly. (10 minutes)

Recipe View Assemble the Pie: Preheat your oven to 500°F (260°C) with a baking sheet on the lowest rack. Gently fold the cooled quince into the thickened sauce. Pour the quince mixture into the prepared pie crust, spreading evenly. Roll out the remaining pastry for the top crust. Cut vents or decorative slits in the top crust to allow steam to escape. (10 minutes)

Recipe View Bake the Pie: Carefully place the assembled pie onto the preheated baking sheet in the oven. Immediately reduce the oven temperature to 425°F (220°C). Bake for 25 minutes, or until the crust begins to turn golden brown. Reduce the oven temperature again to 375°F (190°C) and continue baking for another 40-45 minutes, or until the crust is deeply golden and the filling is bubbling. (65-70 minutes)

Recipe View Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before serving. This allows the filling to set properly. Serve warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.