Honey-Poached Quince Pie

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.

Put a strainer over a saucepan and pour the cooked quince into a strainer reserving the cooking liquid. Set the quince aside to cool.

Roll out the pastry and line a 9 inch pie plate. Refrigerate the dough while you prepare the filling.

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.

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.

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.