Sustainable Autumn recipes/ Sweets | Desserts | Biscuits | Cakes

Seed crusted quince & apple pies with wattleseed, vanilla and cinnamon

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  • quinces with scale
  • quinces close up
  • quinces from above
  • apples with scale
  • apples from above
  • apple and quince seed crusted pies detail
  • apple and quince seed crusted pies from the side
  • apple pie close up
  • quince pie close up

These apple and quince pies were for my partner Phil who loves quinces and my eldest son whose favourite fruits are apples. The apples and quinces are from the local farmer’s market. Wattleseed in an Australian native spice that here adds a warm chocolatey flavour which really sings with the tartness and aroma of the quince and the sweetness of the apple. These pies are gluten free using a combination of seeds, almonds, arrowroot, spices, sugar and butter for the crust. I had fun with organic edible flowers taking these photos and my Mum’s flour sifter that has a gorgeous blue handle.

Seed crusted quince & apple pies with wattleseed, vanilla and cinnamon

Print Recipe
Serves: 6 Cooking Time: 1 hour 10 minutes (20 minutes preparation, 40-50 minutes baking)


  • Seed crust: 1 ¼ cups almond meal
  • 2 tablespoons arrowroot flour
  • ¼ cup linseed meal
  • ¼ cup poppy seeds
  • ½ cup sesame seeds
  • ½ cup coarsely chopped almonds
  • Seeds scraped from one vanilla pod
  • 125gm cultured butter
  • 3 tablespoons coconut sugar
  • 1 teaspoon cinnamon
  • Quince filling: 2 quinces
  • 1 teaspoon cinnamon
  • 1 teaspoon honey
  • 1 tablespoon coconut sugar
  • ½ teaspoon wattleseed
  • ¼ cup yoghurt
  • 1/8 cup almond meal
  • 2 tablespoons arrowroot flour
  • Apple filling: 3 apples
  • 2 tablespoons arrowroot flour
  • Juice and finely grated zest of one lemon
  • ½ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ½ teaspoon wattleseed
  • ¼ cup coconut sugar
  • ¼ cup chopped almonds
  • ¼ cup yoghurt



Mix together all the seed crust dry ingredients in a large bowl. I made my own linseed meal by blitzing whole linseeds. Then add the softened butter and mix together to form a cookie like dough.


Brush the pie dishes with olive oil and then push the cookie dough seeded crust mix into the base and sides to line the dishes.


Preheat the oven to 180 degrees C.


Meanwhile make the fillings.


For the quinces quarter the quinces and remove the cores – leave the skins on as these contain the most intense flavour and aroma.


Cut the quince quarters into thin slices.


Add the slices, spices, sugar and honey and a little water to a small saucepan


Heat over medium heat until simmering then turn down to low heat


When the quinces are softened turn off the heat and add the arrowroot, almond meal and yoghurt, stir to combine


For the apples, quarter the apples and remove the cores, cut into thin slices


Add the apples, spices, sugar, lemon juice and rind, almonds, arrowroot and yoghurt to a large bowl – stir to combine


Place the quince filling into 3 of the pies and the apples into the other 3 – it’s ok to pile it up quite high as it will sink down as it cooks


Bake in the oven for 40-50 minutes


Eat hot or cold – the seed crust will retain a better shape if you allow it to cool down. It will still be delicious and crunchy if you eat it hot, if a little crumbly.


I used Pepe Saya cultured butter. I sourced my Herbies spices Wattleseed from Essential Ingredient Rozelle. Inspired by Apple pie with oatmeal cookie crust Enchanted broccoli forest (Katzen 1995: 253).

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