Quince Pie

Quince Pie
I was originally going to make an apple pie, but when I saw that quinces were available, I jumped on them. They are a bit pricey ($2 each), but worth it.

Another to bake Quinces.

Core your Quinces and fair pare them, perboyle them in seething licour, Wine or water, or halfe wine and half water and season them with Sinamon and sugar, and put halfe a dozen Cloves into your Pyes amongst them, and halfe a dozen spoonful of rosewater, put in good of sugar. If you will bake them a slighter waye, you maye put in Muscadell to spare Sugar.
--A.W., A Book of Cookrye, 1591.

3 quinces
Wine
1 teaspoon cinnamon
1/2 cup sugar
1/4 teaspoon cloves

Peel quinces and cut in half. Remove cores. Fill sauce pan with wine and water and set to boil. Add quinces and boil for abut 10 minutes or until soft. Drain.

Put quinces in deep dish pie shell. Sprinkle with sugar and spices and cover with top crust. Vent crust.

Bake at 350 for about an hour.

Notes:
I had a lot of cheap white wine on hand, so I boiled the quinces in about 3/4 wine, 1/4 water.

I left out the rosewater because Alex doesn’t like it. I’d probably use 2 teaspoons.

My oven seems to run cool, so the pie may need a shorter baking time in a more normal oven.

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