Ingredients with Measurements:
- 2 cups of quandongs, pitted and chopped
- 1/2 cup of sugar
- 1/4 cup of water
- 2 tablespoons of cornstarch
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 1/4 cup of unsalted butter, cut into small pieces
- 1 double pie crust
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, combine the chopped quandongs, sugar, and water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a boil.
3. In a small bowl, whisk together the cornstarch, cinnamon, nutmeg, and salt. Add the mixture to the saucepan and stir until well combined.
4. Reduce the heat to low and continue to cook the mixture, stirring constantly, for about 5 minutes or until it thickens.
5. Remove the saucepan from the heat and stir in the butter until it melts and is fully incorporated.
6. Roll out one of the pie crusts on a lightly floured surface and transfer it to the pie dish. Trim the edges and prick the bottom with a fork.
7. Pour the quandong filling into the pie crust.
8. Roll out the second pie crust and place it over the filling. Trim the edges and crimp them together with a fork.
9. Brush the top of the pie crust with a beaten egg.
10. Bake the pie for 45-50 minutes or until the crust is golden brown and the filling is bubbling.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 320
Fat: 16g
Saturated Fat: 8g
Cholesterol: 45mg
Sodium: 200mg
Carbohydrates: 42g
Fiber: 2g
Sugar: 23g
Protein: 2g
Substitutions for ingredients:
- If you can't find quandongs, you can use peaches or apricots instead.
- You can use all-purpose flour instead of cornstarch.
- You can use a store-bought pie crust instead of making your own.
Variations:
- You can add a tablespoon of lemon juice to the filling for a tangy flavor.
- You can sprinkle some chopped almonds or walnuts on top of the filling before adding the top crust.
- You can make mini pies using a muffin tin instead of a pie dish.
Tips and tricks:
- Make sure to pit the quandongs before chopping them.
- Don't overwork the pie crust dough, or it will become tough.
- You can freeze the pie before baking it for up to 3 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil.
Storage instructions:
- You can store the pie in the refrigerator for up to 3 days.
- You can freeze the pie for up to 3 months.
Reheating instructions:
- To reheat the pie, preheat the oven to 350°F (175°C) and bake it for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the pie warm with a scoop of vanilla ice cream.
- Dust the top of the pie with powdered sugar before serving.
Garnishes:
- Fresh mint leaves
- Whipped cream
Pairings:
- Vanilla ice cream
- Whipped cream
- Hot tea or coffee
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
Troubleshooting advice:
- If the filling is too runny, add more cornstarch.
- If the crust is browning too quickly, cover it with aluminum foil.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the pie in the refrigerator or freezer to prevent bacterial growth.
Food history:
- Quandongs are native to Australia and have been used by Indigenous Australians for thousands of years.
Flavor profiles:
- Sweet, tart, and slightly nutty.
Serving suggestions:
- Serve the pie warm or at room temperature.
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Region: Australian