Quandong pie recipe easy

The Sunburnt Gold: An Easy Quandong Pie Recipe

Australia, a land of vast, sun-drenched landscapes and unique flora, offers a treasure trove of native ingredients. Among these, the quandong stands out – a small, ruby-red fruit with a tart, slightly nutty flavour, often described as a taste of the outback. Traditionally foraged by Indigenous Australians, quandongs have a rich history and a flavour profile that’s both distinctive and surprisingly versatile.

While the thought of baking with a native Australian fruit might sound daunting, the truth is, quandong pie is surprisingly accessible, even for novice bakers. This recipe focuses on simplicity, allowing the vibrant flavour of the quandong to shine without overwhelming you with complex techniques. We’ll guide you through creating a delicious, rustic pie that captures the essence of the Australian bush.

Why Quandongs?

Quandongs (Santalum acuminatum) are found across arid and semi-arid regions of Australia. They grow on shrubs or small trees and are characterised by their smooth, leathery skin, which can range from bright red to deep crimson. Inside, the flesh is firm and tart, enclosing a hard, ridged seed. The flavour is often compared to a slightly sour apricot or a tangy plum, with subtle almond undertones.

Historically, quandongs were a vital food source for Indigenous Australians, consumed fresh, dried, or pounded into a paste. They were also used for medicinal purposes. Today, while still a niche ingredient, quandongs are increasingly appearing in gourmet food stores and farmers’ markets, making them more accessible for home cooks.

The Beauty of Simplicity

The allure of this quandong pie recipe lies in its straightforward approach. We’re not aiming for a perfectly polished patisserie creation. Instead, we’re embracing a more rustic, homestyle pie where the natural beauty of the fruit is celebrated. This means using readily available ingredients and minimising fussy steps. The result is a pie that’s as comforting as it is delicious, perfect for a lazy afternoon tea or a casual dessert.

Choosing Your Quandongs: Fresh vs. Dried vs. Bottled

The availability of quandongs can vary. Here’s a breakdown of your options:

• Fresh Quandongs: If you’re lucky enough to live in an area where they grow or have access to a specialised market, fresh quandongs are ideal. They offer the most vibrant flavour and texture. You’ll need to wash them, remove any stems, and possibly halve or quarter them depending on their size.



• Dried Quandongs: These are more commonly found in health food stores or online. Dried quandongs are intensely flavoured. You’ll need to rehydrate them before using them in the pie. This usually involves soaking them in hot water for a period, then draining. The soaking liquid can sometimes be incorporated for added flavour.
• Bottled/Canned Quandongs: These are often preserved in syrup or brine. If using bottled quandongs, drain them well and rinse them to remove excess sweetness or saltiness. Taste them before adding sugar to your pie filling, as they might already be quite sweet.

For this recipe, we’ll assume you’re using either dried or bottled quandongs, as they are generally more accessible. We’ll provide instructions for preparing them.

The Crust: A No-Fuss Pastry

A good pie needs a good crust. For this easy recipe, we’ll opt for a simple shortcrust pastry. You can either make your own from scratch or, for ultimate ease, use store-bought puff pastry or shortcrust pastry sheets.

• Homemade Shortcrust: This is surprisingly simple. Flour, cold butter, a pinch of salt, and ice-cold water are all you need. The key is to keep everything cold to achieve a flaky texture.
• Store-Bought Pastry: This is a lifesaver for busy bakers. Look for pre-made shortcrust pastry for a classic pie base and lid, or puff pastry for a lighter, flakier finish.

The Filling: Sweetness and Spice

The filling is where the quandong truly shines. We’ll balance its natural tartness with sugar and a touch of warming spice.

• Sugar: Adjust the amount of sugar based on the sweetness of your quandongs and your personal preference.
• Thickener: A little cornflour or plain flour is essential to bind the juices and prevent a watery filling.
• Spice: Cinnamon and nutmeg are classic companions to fruit pies, but a pinch of ground ginger can also add a delightful warmth.
• Lemon Zest (Optional): A little lemon zest can brighten the flavour and complement the tartness of the quandongs.

Assembling Your Rustic Quandong Pie

The beauty of this recipe is its forgiving nature. Don’t stress about perfect crimping or intricate lattice work. A simple, rustic finish is part of its charm.

1. Prepare the Pastry: If making your own, prepare and chill the dough. If using store-bought, allow it to come to room temperature slightly for easier handling.
2. Prepare the Quandongs: As mentioned, if using dried, rehydrate them. If using bottled, drain and rinse them.
3. Mix the Filling: Combine the prepared quandongs with sugar, thickener, spices, and any optional flavourings in a bowl.
4. Line the Pie Dish: Roll out half of your pastry (or one sheet if using store-bought) and line your pie dish. Trim any excess.
5. Add the Filling: Pour the quandong mixture into the pastry-lined dish, spreading it evenly.
6. Top the Pie: You have options here:
   • Full Lid: Roll out the remaining pastry and place it over the filling. Crimp the edges to seal and cut a few vents in the top to allow steam to escape.
   • Crumble Topping: A simple crumble of flour, butter, and sugar is a fantastic, easy alternative.
   • Lattice Top: Cut the remaining pastry into strips and weave them over the filling for a more decorative, yet still easy, finish.
7. Egg Wash (Optional): For a golden sheen, brush the top of the pie with a beaten egg.
8. Bake: Bake until the pastry is golden brown and the filling is bubbling.

Serving Suggestions

Quandong pie is delicious served warm or at room temperature. It pairs wonderfully with:

• Vanilla Ice Cream: The classic accompaniment, the cool creaminess of ice cream is a perfect contrast to the warm, tart pie.
• Whipped Cream: A dollop of lightly sweetened whipped cream adds a touch of indulgence.
• Custard: A rich, smooth custard is another excellent partner for fruit pies.
• A dusting of Icing Sugar: For a simple yet elegant finish.

Embrace the Outback Flavour

This easy quandong pie recipe is an invitation to explore the unique flavours of Australia. It’s a recipe that celebrates simplicity, allowing the sunburnt gold of the quandong to take centre stage. So, gather your ingredients, get a little flour on your apron, and bake a taste of the Australian bush. It’s an adventure for your taste buds, and one that’s surprisingly easy to embark on.

Easy Quandong Pie Recipe Listing

Here’s a clear listing of the ingredients and steps for our Easy Quandong Pie.

Yields: 8 servings
Prep time: 25 minutes
Cook time: 40-50 minutes

Ingredients:

For the Pastry:

• 2 ½ cups (315g) all-purpose flour
• ½ teaspoon salt
• 1 cup (225g) cold unsalted butter, cut into cubes
• 6-8 tablespoons ice-cold water
  (Alternatively, use 2 sheets of store-bought shortcrust pastry)

For the Quandong Filling:

• 3 cups (approx. 500g) prepared quandongs (see notes below on preparing quandongs)
• ½ cup (100g) granulated sugar (adjust to taste based on quandong sweetness)
• 2 tablespoons cornflour (cornstarch) or all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon lemon zest (optional)

For the Egg Wash (Optional):

• 1 egg, beaten

Instructions:

1. Prepare the Pastry (If Making From Scratch):

• In a large bowl, whisk together the flour and salt.
• Add the cold, cubed butter. Using your fingertips, a pastry blender, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
• Gradually add the ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overmix.
• Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare the Quandongs:

• If using dried quandongs: Place them in a bowl and cover with hot water. Let them soak for 30-60 minutes, or until softened. Drain them thoroughly.
• If using bottled/canned quandongs: Drain them very well and rinse them under cold water to remove excess syrup or brine. Taste a few to gauge their sweetness before adjusting sugar in the filling.
• Remove any stems. If the quandongs are large, you can halve or quarter them.

3. Make the Quandong Filling:

• In a large bowl, combine the prepared quandongs, granulated sugar, cornflour (or flour), cinnamon, nutmeg, and lemon zest (if using).
• Gently stir to coat the quandongs evenly. Set aside.

4. Assemble the Pie:

• Preheat your oven to 190°C (375°F).
• On a lightly floured surface, roll out one disc of pastry (or one sheet of store-bought pastry) to fit a 9-inch (23cm) pie dish.
• Carefully transfer the rolled pastry to the pie dish and gently press it into the bottom and up the sides. Trim any excess pastry, leaving a small overhang.
• Pour the quandong filling into the pastry-lined dish, spreading it out evenly.

5. Top the Pie:

• Option A: Full Pastry Lid: Roll out the second disc of pastry (or second sheet of store-bought pastry). Place it over the filling. Trim the edges and crimp them together with the bottom crust to seal. Cut several vents in the top crust to allow steam to escape.
• Option B: Lattice Top: Roll out the second disc of pastry. Cut it into ½-inch (1.5cm) wide strips. Arrange the strips in a lattice pattern over the filling, weaving them over and under each other. Trim and crimp the edges to seal.
• Option C: Crumble Topping: In a separate bowl, combine ½ cup flour, ¼ cup cold butter, and ¼ cup sugar. Rub together with your fingertips until it resembles coarse crumbs. Sprinkle evenly over the quandong filling.

6. Egg Wash (Optional):

• If using a pastry top, brush the top crust evenly with the beaten egg for a golden, shiny finish.

7. Bake the Pie:

• Place the pie on a baking sheet (to catch any drips).
• Bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbling through the vents or lattice. If the crust starts to brown too quickly, you can loosely tent it with foil.

8. Cool and Serve:

• Let the pie cool on a wire rack for at least 15-20 minutes before slicing and serving. This allows the filling to set properly.
• Serve warm or at room temperature, with vanilla ice cream, whipped cream, or custard if desired.

Enjoy your delicious, easy Quandong Pie!