Honey-Poached Quince Pie The Best Recipes

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Honey-Poached Quince Pie

"Quince is a completely aromatic, nearly floral-tasting fruit that resembles a go between an apple and a pear. It's quite tart, and whilst cooked it turns a cute blushing purple. Quince needs to be cooked before you use it, so this recipe takes a little longer to prepare than different fruit pies. This recipe additionally works well the usage of half of apples, half quince: simply add sliced uncooked apples to the cooked quince before baking. Serve with whipped cream or ice cream, if preferred."

Ingredients :

three pounds quince, peeled, cored and sliced
half cup honey
1 half of cups water
1 pinch salt
1 recipe pastry for a 9 inch double crust pie
3/4 cup white sugar
half of teaspoon ground cinnamon
half teaspoon salt
three tablespoons all-purpose flour
2 tablespoons butter

Instructions :

Prep : 1H30M	Cook : 8M	Ready in : 4H40M

Combine the sliced quince, honey, water, and a pinch of salt in a pan (you need to have approximately 9 cups of sliced fruit). Cover the pan and convey it to a boil. Reduce the warmth to very low. Simmer, blanketed, till the fruit is gentle, about eight mins, stirring cautiously once or twice to avoid breaking the fruit.
Put a strainer over a saucepan and pour the cooked quince right into a strainer, reserving the cooking liquid. Set the quince apart to chill.
Roll out the pastry and line a 9 inch pie plate. Refrigerate the dough even as you put together the filling.
Combine the white sugar, cinnamon, 1/2 teaspoon salt, and flour in a small bowl and blend properly. Add the sugar combination and the butter to the reserved quince cooking liquid and produce it to a boil. Reduce the heat and cook, stirring continuously, till the aggregate thickens, about 1 to 2 mins. Remove the pan from the warmth and permit the sauce to chill.
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-covered pan and cowl with the sauce. Add the pinnacle crust, crimping the edge to seal. Cut vents or prick the crust with a fork to permit steam to escape.
Put the pie on the preheated sheet pan and immediately lessen the oven temperature to 425 levels F (220 ranges C). Bake till the edges of the crust are golden brown, approximately 25 minutes. Reduce the heat to 375 tiers F (a hundred ninety tiers C) and bake till the juices are bubbling and the crust is brown, approximately forty five mins extra. Cool on a rack as a minimum hours earlier than serving.

Notes :

I like my pies pretty tart, to contrast with the candy whipped cream or ice cream and buttery crust. If you opt for a sweeter filling, add a 1/2 cup extra white sugar. I pretty endorse a home made crust with this pie!

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