For Thanksgiving Dinner the turkey is of course the highlight of the day, but after the turkey, the pie is the next best thing in line. Well, in my opinion the pie can replace everything on the dinner table and I’ll be happy, but I don’t think my guests would appreciate that. This year it looks like I will be making one or two pies (I still have time to reconsider the second one), but I’ll definitely make this Poached Quince Pie because I can’t wait for my guests to be floored when they taste it! This is a tart, sweet, gooey, mouth-watering pie!
The recipe for this pie was given to me by my sister, but it was given to her by her mother-in-law, who got it from her aunt. I’m sure the aunt got it from someone else, too. Well it does not matter how they got it, I’m just glad that I have it. Once you try it, you’ll be thanking me for passing it onto you.
Just so you know, by doing some quick math, I would say that there is probably near 450 calories a slice. Don’t worry – on Black Friday you’ll lose those extra few calories when you have to run over people in order to get the best deal on that new TV! But, if you are a “Cyber Monday” type of person, like yours truly, then I suggest that you make a date with the treadmill and, the date should last a couple of hours.
Now, roll up those sleeves, put on your apron, and get ready for 5 hours of preparing and baking.
- First you will need to make the dough for the crust. Since this is a double crust pie, you can get the crust recipe here.
You will need:
- 3 pounds quince, peeled, cored and sliced
- 1/2 cup honey
- 1 1/2 cups water
- 1 pinch of salt
For the liquid:
3/4 cup white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 tablespoons all-purpose flour
2 tablespoons butter
- Preheat oven at 500 degrees Fahrenheit.
- Place a sheet pan on the lowest rack of the oven.
- 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 low.
- Simmer, covered, until the fruit is tender, about 8 minutes, stirring carefully once or twice to avoid breaking the fruit.
- Put a strainer over a saucepan and pour the cooked quince into a strainer, reserving the cooking liquid.
- Set the quince aside to cool.
- 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.
Preparing the Pie:
- Roll out the pastry and line a 9 inch pie plate.
- 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.
- Put the pie on the preheated sheet pan and immediately reduce the oven temperature to 425 degrees.
- Bake until the edges of the crust are golden brown, about 25 minutes.
- Reduce the heat to 375 degrees 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.