This wonderful recipe using dried Quandongs has been passed onto me from Mark Lees who is a ranger at the Northern Kosciuszko National Park, he has made it for the staff there who have assured me it is the yummies pie going

Prep Time:  1 Hour

Serves 6

Ingrediants

2 cups quandongs (dried preferably)

1 litre water

1 cup sugar

1/4 cup cornflour

250gram short crust pastry

200 grams mixed berries

200 ml custard

Method

Simmer quandongs with water and sugar until thick and hydrated then stir in mixed berries.   Make a smooth paste with the cornflour by adding a little water.  While quandong and berries are simmering stir in the cornflour mixture bring to the boil until the first bubbles appear then take of the heat and cool.

Grease a 20cm pie tin and then line with pastry pressing the pastry into the sides and leaving an overlap of pastry.  Fill the pie crust until 3/4 full with quandong and berry mix, pipe a swirl of custard over the quandong and berry mix.  Brush egg wash around edge of pie crust and top with a pastry cover.  Crimp pie edge to form a seal and brush top with egg wash.  Run a folk over pastry to form a pattern then place five holes in pastry top and sprinkle with sugar.

Bake at 180C for 30-45 minutes or until pastry is cooked and nicely browned.

Notes:

May need to extend or reduce cooking time depending on your oven

Keeps for 5 days in the fridge sealed well or 4 months in the freezer

Serve with whipped cream