Quince and pistachio crumble pie

1.In a medium baking dish, combine sugar, honey, orange juice and cardamom. Stir to combine. Add quince, tossing well. Cover with baking paper and foil. Bake 2 hours, stirring occasionally until quinces turn a deep pink colour and are tender. Cool.

2.Meanwhile, in a food processor, combine flour and butter. Pulse to form crumbs. Add egg and pulse until pastry just comes together. Shape into a disc. Wrap in plastic wrap and rest in fridge 30 minutes.

3.For pistachio crumble, combine flour, oats, pistachios and sugar in a medium bowl, rubbing in butter to form a course crumble consistency.

4.Increase oven to hot, 200°C. Roll pastry out between 2 sheets baking paper large enough to line a 20cm pie dish. Ease pastry into dish and trim edges. Blind bake 10-12 minutes. Remove paper and filling and bake a further 5-6 minutes, until base is crisp.

5.Use a slotted spoon to transfer quince into pie shell. Drizzle over 2 tablespoons pan juices. Sprinkle evenly with crumble mixture.

6.Bake 25-30 minutes, until golden and crisp.