Looking to sample a taste of Friar Hugo’s special quince pie from Redwall? This is the recipe you’ll need, adapted from an old Renaissance recipe.
2 cups water
2 tbsp white sugar
1 tbsp brown sugar
2 tbsp honey
2 tbsp brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
Flaky pastry pie crust
Peel the quinces, then slice into 4 quarters. Use a sharp pairing knife to cut the core out- the easiest way is to cut a ‘V’.
In a medium saucepan, place your quince pieces in, and fill with water until the quinces are just covered. Sprinkle 2 tbsp of white sugar into the water, bring to a boil, then reduce to a simmer, cooking until you can easily press a fork into the quince.
Remove the quince from the pot, and set aside to cool for a moment.
To the cooking water, add in 1 tbsp of brown sugar and 2 tbsp of honey. Bring to a boil and let cook until the water has reduced to a thick syrup.
While the water is reducing down to a syrup, roll out your pie crust and place into a pie pan.
Sprinkle 2 tbsp of brown sugar on the bottom, then slice your quinces into finer pieces and place into a layer on top. Sprinkle the cinnamon and ginger on top,
When the syrup is reduced to 1/4 to 1/3 cup, pour this syrup over the pie, before placing in the oven.
Cook at 350F or 175C for 1.5 hours.
- Pie pan size: 9.5inches or 24cm
- Make sure all the quince core is removed. The core is incredibly tough and not enjoyable to pluck out as you try to eat your slice of pie!
- Recipe adapted from The Good Huswife’s Handmaid, 1594 as seen in Seven Centuries of English Cooking by Maxime McKendry
- Cook Time: 90 minutes
- Category: Baking
Keywords: Redwall, quince pie, Renaissance baking, Middle Ages,