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
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 fork 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.