Ever since I started cooking with quinces a few weeks ago I’ve been dreaming up ways to enjoy this magnificent fruit.
So this Quince Meringue Pie is a kind of mish-mash of my Free-Form Apple Tart and my Mini Lemon Meringue Pies, using slow-roasted quinces. 
Yes, roasting the quinces takes some hours. I’m not going to lie; this is not a dessert that can be made on the spur of the moment. But good things come to those who wait so think of this pie as the culinary equivalent of your perfect partner – chances are, it won’t be the first person you fall for.
Speaking of love, don’t you just love that fat wedge of meringue? I’m trying to reduce the amount of sugar I eat so I used way less sugar than usual and I didn’t miss it at all. This pie is perfect just as it is.
So tell me dear reader, what dessert are you willing to wait for?
Quince Meringue Pie
- Total Time: 4 hours 55 minutes
- Yield: 6 servings 1x
Description
This Quince Meringue Pie combines the rich flavors of slow-roasted quinces with a fluffy meringue topping, all encased in a golden puff pastry shell.
Ingredients
- 4 quinces
- 3 tbsp (45 ml) verjuice
- 1/4 cup (60 ml) sugar
- 1 sheet frozen puff pastry
- 1 egg yolk, beaten
- 2 egg whites, at room temperature
Instructions
- Preheat your oven to 140 degrees Celsius (120 degrees fan-forced). Line a baking tray with baking paper.
- Peel the quinces, retaining the peels, and cut them into quarters. Core each quarter, retaining the cores.
- Place the quince quarters, peels, and cores in a baking dish. Drizzle with verjuice and sprinkle with 1/4 cup sugar.
- Cover the dish with foil and roast in the oven for 4 hours, or until the quinces are tender and have turned a deep red color.
- Increase the oven temperature to 180 degrees Celsius (160 degrees fan-forced).
- Roll out the puff pastry on a floured surface and line a pie dish with it. Trim the edges and prick the base with a fork.
- Brush the pastry with the beaten egg yolk and bake for 10-15 minutes, or until golden brown. Remove from the oven and let cool.
- In a clean bowl, whisk the egg whites until soft peaks form. Gradually add 1/4 cup sugar, whisking until stiff peaks form.
- Arrange the roasted quince quarters on the cooled pastry base.
- Spread the meringue over the quinces, making sure to seal the edges.
- Return the pie to the oven and bake for 10-12 minutes, or until the meringue is golden brown.
- Let the pie cool before serving.
Notes
- Roasting quinces takes time, but it’s worth the wait for their deep red color and tender texture.
- Use less sugar in the meringue if you prefer a less sweet dessert.
- The pie can be served warm or at room temperature.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 4 hours 35 minutes
- Category: Dessert
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30
- Sodium: 150
- Fat: 12
- Carbohydrates: 50
- Fiber: 4
- Protein: 4
- Cholesterol: 35
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- 100 Year Old Recipe: Hungarian Plum Pie
- Strawberry and Mint Pavlova
- Shiso Meyer Lemon Tart
- Crème Brûlée: How to Make it at Home
Frequently Asked Questions
Why do the quinces need to roast for 4 hours?
Raw quince is hard, astringent, and pale — slow-roasting at 140°C (120°C fan-forced) for 4 hours is what transforms it into a tender, deep-red fruit with a honeyed, jammy flavour. The peels and cores are roasted in the dish alongside the quarters, which intensifies the colour and flavour of the juices.
What is verjuice and what does it do here?
Verjuice is the pressed juice of unripe grapes — it has a tart, lightly acidic flavour without the sharpness of wine vinegar. The recipe uses 3 tablespoons drizzled over the quinces before roasting to add brightness and help tenderise them during the long slow cook.
How did the author reduce sweetness without affecting the meringue structure?
The article notes that using way less sugar than usual in the meringue still produced a result the author didn’t miss at all. The recipe uses just 1/4 cup of sugar total beaten into 2 egg whites until stiff peaks form, keeping it light rather than cloying.
