Place a sheet pan on the lowest rack of the oven. Preheat an oven to 500 degrees F (260 degrees C).

Combine quince, water, honey, and a pinch of salt in a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer until the fruit is tender, stirring carefully once or twice, about 8 minutes.

Pour quince mixture into a strainer, reserving cooking liquid. Cool.

Roll out the pastry and line a 9-inch pie plate: chill in the refrigerator.

Combine white sugar, flour, cinnamon, and 1/2 teaspoon salt in a small bowl until well combined. Add sugar mixture and butter to reserved quince cooking liquid: bring to a boil. Reduce heat and cook, stirring constantly, until mixture thickens, about 1 to 2 minutes. Cool.

Pour cooled quince into the prepared pastry-lined pan and cover with quince liquid mixture. Add top crust: press edges together to seal. Cut vents or prick crust with a fork to allow steam to escape.

Put the pie on the preheated sheet pan: reduce oven temperature to 425 degrees F (220 degrees C). Bake until the edges of crust are golden brown, about 25 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake until the juices are bubbling and the crust is brown, about 45 minutes more. Cool on a wire rack, about 2 hours before serving.