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.
Ingredients
- 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
Step 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.
Step 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.
Step 3
Roll out the pastry and line a 9 inch pie plate. Refrigerate the dough while you prepare the filling.
Step 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.
Step 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.
Step 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 a half cup more white sugar. I highly recommend a homemade crust with this pie!
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 498 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat6g | 28% |
Cholesterol8mg | 3% |
Sodium428mg | 19% |
Total Carbohydrate85g | 31% |
Dietary Fiber5g | 18% |
Total Sugars36g | |
Protein4g | |
Vitamin C26mg | 129% |
Calcium29mg | 2% |
Iron3mg | 15% |
Potassium381mg | 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.
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