Quandong Pie

🧂 Ingredients

• 300g Dried quandong(Also known as native peach or desert peach. If unavailable, you can substitute with dried apricots, though the flavor will be different.)
• 150g Granulated sugar(Adjust to your sweetness preference, considering the tartness of the quandong.)
• 2 tbsp Fresh lemon juice(Adds brightness and helps balance the sweetness.)
• 2 tbsp Cornflour (cornstarch)(Used to thicken the filling.)
• 2 sheets (approx. 500g total) All-butter shortcrust pastry(Store-bought or homemade. Ensure it's thawed if frozen.)
• 1 large Egg(For egg wash, to give the pastry a golden sheen.)
• Sufficient for soaking and simmering Water(Used to rehydrate the quandongs and form the base of the filling.)

👨‍🍳 Instructions

1. 1

   Rehydrate the dried quandongs: Place the dried quandongs in a medium bowl and cover generously with cold water. Let them soak for at least 2 hours, or until plump and softened. Drain the quandongs, reserving about 250ml (1 cup) of the soaking liquid. Discard any hard seeds if present.

   ⏱️ 2 hours
2. 2

   Prepare the filling base: In a saucepan, combine the rehydrated quandongs, granulated sugar, and the reserved quandong soaking liquid. Bring to a gentle simmer over medium heat, stirring occasionally, until the quandongs are tender and the sugar has dissolved. This should take about 20-25 minutes. The quandongs should be soft but still hold their shape.

   ⏱️ 25 minutes
3. 3

   Thicken the filling: In a small bowl, whisk together the cornflour with 2-3 tablespoons of cold water to create a smooth slurry. Pour the lemon juice into the simmering quandong mixture, followed by the cornflour slurry. Stir continuously and cook for another 2-3 minutes, or until the filling has thickened to a jam-like consistency. Remove from heat and let it cool completely.

   ⏱️ 5 minutes
4. 4

   Assemble the pie base: Preheat your oven to 190°C (375°F). Lightly grease a 23cm (9-inch) pie dish. Line the dish with one sheet of shortcrust pastry, pressing it gently into the base and up the sides. Trim any excess pastry. Ensure there are no gaps. Pour the cooled quandong filling evenly into the pastry-lined dish.

   ⏱️ 10 minutes
5. 5

   Add the pie top: You can create a lattice top by cutting the second pastry sheet into strips and weaving them over the filling, or cover the pie with the second sheet, trimming and crimping the edges to seal. Cut a few vents in the top pastry if using a full lid. In a small bowl, whisk the egg with a splash of water to make an egg wash. Brush the top pastry evenly with the egg wash.

   ⏱️ 10 minutes
6. 6

   Bake the pie: Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven at 190°C (375°F) for 35-40 minutes. The pie is ready when the pastry is deeply golden brown and the filling is bubbling gently through the vents. If the edges of the pastry start to brown too quickly, you can cover them with foil.

7. 7

   Cool and serve: Remove the pie from the oven and let it cool on a wire rack for at least 15-20 minutes before slicing. This allows the filling to set properly. Serve warm or at room temperature, ideally with a dollop of fresh cream or vanilla ice cream.

   ⏱️ 15-20 minutes (cooling)

💡 Pro Tips

• ✓Quandong has a distinct tangy, slightly apricot-like flavour with a hint of tartness.
• ✓Quandong is a native Australian fruit, often referred to as 'bush tucker'.
• ✓This fruit is traditionally found in arid and semi-arid regions of Australia.

🔄 Variations

• Add sliced apples to the quandong filling for a mixed fruit pie.
• Use the quandong filling as a base for a crumble topping instead of a pastry lid.

🥗 Nutrition

Per serving