- 2 cups of dried quandongs (or substitute a cup of rhubarb)
- 3 tbs sugar
- 1 teaspoon cornflour
- 2 sheets of shortcrust pastry
- 250 g of apple puree
Rehydrate and stew Quandongs in a small amount of water (adding more when necessary) on low heat, in a medium saucepan. Add cornflour, apple puree and sugar. Personal taste to determine how much sugar, add more or less than 3 tablespoons if you like.
Meanwhile: Grease (butter) inside of small pie dish (no larger than a 24cm) and line with 1 sheet of pastry, with overhang. Fully line with baking paper and weigh down with lots of rice (that can be reused) Pre cook base at 180 degrees C for 10-15 minutes, until hard.
Add cooled quandong stew to dish – do not overfill – and after brushing edges of base with milk, cover with the second sheet of pastry. Cut a small “X” at the top to allow air out. Brush top with milk. Cook for 30-45 minutes (depends on how hot quandong stew was when added to the pie dish) at 180 degrees C until Quandong stew is just about to break out of top. Put pie dish on a tray in oven in case of a blow out.