About this recipe:Quince needs to be cooked before using, so this fruit pie takes a bit more effort, but is well worth it. Quinces are simmered together with a honey syrup until tender, then baked in shortcrust pastry. Serve with whipped cream or ice cream.
1.35kg quince, peeled, cored and sliced
1 pinch salt
2 shortcrust pastry sheets
150g caster sugar, or to taste
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 tablespoons plain flour
30g unsalted butter
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Combine the sliced quince, honey, water and a pinch of salt in a pan. Cover the pan and bring to the 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.
Put a sieve over a saucepan and pour the cooked quince through, reserving the cooking liquid. Set the quince aside to cool.
Roll out the pastry and line a 23cm pie dish. Refrigerate the pastry while you prepare the filling.
Combine the caster 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 the 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.
Place a baking tray on the lowest rack of the oven. Preheat an oven to 260 C / Gas 10. Pour the cooled quince into the pastry-lined dish and cover with the sauce. Add the top pastry sheet, crimping the edge to seal. Cut vents or prick the pastry with a fork to allow steam to escape.
Put the pie on the preheated baking tray and immediately reduce the oven temperature to 220 C / Gas 7. Bake until the edges of the pie are golden brown, about 25 minutes. Reduce the heat to 190 C / Gas 5 and bake until the juices are bubbling and the pastry is brown, about 45 minutes more. Cool on a rack at least two hours before serving.
If you're a purist when it comes to pastry, use homemade shortcrust pastry instead of shop-bought.