Quince, berry and bay sugar pie

Quince, berry and bay sugar pie

The Pie Project
Kirsten Jenkins

My parents have a beautiful old quince tree on their farm in Bathurst, New South Wales. It only fruits biannually, so every second year they load me up with a big box of quinces to take home. There are always so many and this year I finally got around to preserving some and keeping them in jars in my kitchen to add to desserts, salads and tagines. In the winter, Mum and I cooked up a big pot of quince paste together. It was so beautiful to watch the hues of the fruit change from crisp white, to a soft orange and then a deep, rich purple as it cooked. We made a few kilos and packaged it up in baking paper and airtight jars as it lasts for ages. This pie is really just an excuse to use up some of that lush thick sugary paste, and the bay is a beautiful contrast with its strong savoury notes. — Phoebe


Quantity Ingredient
2 x 435g frozen careme vanilla bean pastry, thawed, or other bought sweet shortcrust rolled to a thickness of 3 mm
250g strawberries, hulled and chopped
125g raspberries
2 tablespoons caster sugar
220g quince paste, softened
1 egg, lightly beaten
2 dried bay leaves, crushed


  1. Preheat the oven to 180°C. Line a baking tray with baking paper and place one of the rolled-out pieces of pastry on it. Trim to 30 cm × 21 cm .
  2. Toss the strawberries and raspberries with 1 tablespoon of the sugar in a bowl. Spread the first sheet of pastry with quince paste, leaving a 2 cm border, and scatter the berries over the top of the quince paste.
  3. Cover with the second rolled-out piece of pastry and trim the edges, pressing to seal. Brush with the beaten egg and bake for 40 minutes or until golden and bubbling.
  4. Meanwhile, combine the remaining sugar with the bay leaves in a bowl. Scatter over the pie, then slice and serve.
the pie project
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