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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 ¼ to ⅓ cup, pour this syrup over the pie, before placing in the oven.
Cook at 350F or 175C for 1.5 hours.