Honey-Poached Quince Pie

Ingredients

For 8 servings

• •3 pounds quince, peeled, cored and sliced
• •1.5 tasse water
• •0.5 tasse honey
• •1 pinch salt
• •1 recipe pastry for a 9 inch double crust pie
• •0.75 tasse white sugar
• •3 c. à soupe all-purpose flour
• •0.5 c. à café ground cinnamon
• •0.5 c. à café salt
• •2 c. à soupe butter

Method

1. 1.Place a sheet pan on the lowest rack of the oven. Preheat an oven to 500 degrees F (260 degrees C).
2. 2.Combine quince, water, honey, and a pinch of salt in a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer until the fruit is tender, stirring carefully once or twice, about 8 minutes.
3. 3.Pour quince mixture into a strainer, reserving cooking liquid. Cool.
4. 4.Roll out the pastry and line a 9-inch pie plate: chill in the refrigerator.
5. 5.Combine white sugar, flour, cinnamon, and ½ teaspoon salt in a small bowl until well combined. Add sugar mixture and butter to reserved quince cooking liquid: bring to a boil. Reduce heat and cook, stirring constantly, until mixture thickens, about 1 to 2 minutes. Cool.
6. 6.Pour cooled quince into the prepared pastry-lined pan and cover with quince liquid mixture. Add top crust: press edges together to seal. Cut vents or prick crust with a fork to allow steam to escape.
7. 7.Put the pie on the preheated sheet pan: reduce oven temperature to 425 degrees F (220 degrees C). Bake until the edges of crust are golden brown, about 25 minutes. Reduce 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 wire rack, about 2 hours before serving.