QUINCE AND HONEY PIE

Peel , core and chop 1.5 kg of quinces . Place the chopped quinces in a large saucepan along with 1/2 cup of honey , 1 and 1/2 cups of water , pinch of salt . Now cover the pot and bring to the boil, reduce the heat and simmer till the quinces are tender . Stir once or twice very carefully to avoid breaking the fruit . Now strain off the liquid by pouring the cooked quince in a strainer , reserving the cooking liquid . Set the fruit aside to cool . preheat your oven to 160 deg C . I used a frozen uncooked pastry shell , which I pricked the surface with a skewer and then blind baked the shell in the preheated oven for 15 minutes . Using a small bowl , combine 3/4 cup of castor sugar with 1/2 tsp of cinnamon , 1/2 tsp of salt , 3 tbs of plain flour , mix well . Add this mixture to the reserved quince cooking liquid along with 3 tbs of margarine/butter in a saucepan and bring to the boil and then reduce the heat to a simmer , stirring constantly until the sauce thickens . Allow the sauce to cool . Remove the cooked shells from the oven and cool slightly , then I filled the shell with the cooled quince fruit and poured over the sauce . Continue to bake until the juices are bubbling and the crust is golden brown . Cool for 2 hours on a cooling rack then place in the refrigerator to cool completely . Serve with whipped cream and or custard .