Honey-Poached Raisin and Quince Pie

By Tabitha Jackson, Pastry Chicago Fourth Annual Amateur Pie Contest
This sweet and fruity pie happens only in the Fall when quince is at its best and new crop California raisins are most abundant.
  • Yields One 9-inch pie
  • Details

    • Serving Size: 1/8 pie


      Pie Crust

      • 1 cup all-purpose flour*
      • 1/4 teaspoon ground cinnamon
      • 1/4 teaspoon salt
      • 6 tablespoons cold unsalted butter*, cut in small pieces
      • 1-1/2 tablespoon granulated sugar
      • 1/2 teaspoon vanilla extract*
      • 1 egg yolk, beaten
      • 2 tablespoons cold water


      • 4 large ripe quinces (about 2 pounds)
      • 1/2 cup honey
      • 1 cup water
      • 1/4 teaspoon salt
      • 1 cup California golden raisins
      • 3/4 cup granulated sugar
      • 1/2 teaspoon ground cinnamon
      • 1/4 teaspoon ground mace
      • 1/4 teaspoon ground nutmeg
      • 1/4 teaspoon salt
      • 2 tablespoons cornstarch
      • 2 tablespoons cold water
      • 1 teaspoon vanilla extract*

      Crumb Topping

      • 1/2 cup all-purpose flour*
      • 1/4 cup unsalted butter*, cut in small cubes
      • 2 tablespoons granulated sugar
      • 2 tablespoons golden brown sugar
      • 1/8 teaspoon salt
      • 1/8 teaspoon ground cinnamon



      Combine flour, cinnamon and salt in medium bowl; mix well. Add cold, diced butter, and blend with fork or fingers until mixture resembles cornmeal or very tiny peas. In small bowl, combine sugar, vanilla and egg yolk; beat together until sugar is dissolve, and add to flour mixture, a little at a time, tossing after each addition. Then, add cold water one tablespoon at a time, tossing after each addition, until dough forms ball. Flatten into disk, and wrap in plastic wrap. Chill at last 20 minutes or up to 2 days.


      With vegetable peeler, peel and core quinces; slice thin (to make about 4 cups) and turn into 2-quart saucepan. Add honey, water and 1/4 teaspoon salt; cover and heat to boil. Reduce heat to low and simmer, stirring gently, until fruit is tender, 7 to 9 minutes. With slotted spoon, remove fruit to medium bowl and set aside to cool. Add raisins to liquid; heat to simmer. Cover and remove from heat; let stand 10 to 15 minutes until plumped. With slotted spoon, remove raisins to small bowl and set aside to cool. Reserve liquid.

      In small bowl, combine sugar, spices, 1/4 teaspoon salt, and cornstarch; blend well. Stir in 2 tablespoons cold water to make slurry; then, add to reserved liquid in saucepan. Heat to boil, stirring constantly; reduce heat to low and simmer until mixture thickens, 2 to 4 minutes. Stir in vanilla, and set aside to cool.

      Crumb Topping

      Meanwhile, combine all ingredients for topping in small mixing bowl and mix together with a fork or by hand until mixture resembles crumbs. Set aside.

      To Assemble and Bake Pie

      Preheat oven to 400° then, roll crust ot 1/8-inch thick on a lightly floured work surface and fit into 9-inch pie pan. Line with foil and pie weights or dry beans or rice; bake at 400°F, 15 to 20 minutes, just until set. Set aside to cool.

      When crust and cooked fruit are coled, arrange quince slices in bottom of crust and sprinkle raisins evenly on top. Spoon thickened liquid evenly over all, and then, spread topping evenly on top. Bake at 400°F until filling is bubbly and topping is lightly browned, about 30 to 45 minutes. Cool and serve at room temperature or slightly warmed.


      1. King Arthur flours, Plugra butter, and Nielsen Massey Pure vanilla extract available at
      Whole Foods Markets are preferred.
      2. Dough may also be wrapped airtight and frozen up to 6 months. Thaw completely
      before rolling.

      Nutrition Facts Per Serving

      Calories 490 (27% from fat); Total Fat 15g (sat 9g, mono 4g, poly 1g, trans 0g ); Cholesterol 65mg; Protein 4g; Carbohydrate 90g; (Dietary Fiber 3g; Sugars 63g; ); Iron 2mg; Sodium 270mg; Calcium 35mg; Potassium 303mg

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