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Friar Hugo’s Special Quince Pie | Redwall

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.

  • Author: Bryton Taylor
  • Cook Time: 90 minutes
  • Total Time: 120 minutes
  • Yield: 4 1x
  • Category: Baking

Ingredients

Scale

4 quinces

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

Instructions

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.

Notes

  • 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

Keywords: Redwall, quince pie, Renaissance baking, Middle Ages,