Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3-4 tablespoons ice water
- 1 pound Hardy kiwis, peeled and sliced
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, melted
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the flour and salt. Add the chilled butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, until the dough comes together and forms a ball.
4. On a floured surface, roll out the dough to fit the pie dish. Transfer the dough to the dish and trim the edges.
5. In a separate bowl, mix together the sliced kiwis, sugar, cornstarch, cinnamon, nutmeg, and salt.
6. Pour the kiwi mixture into the prepared pie crust. Drizzle the melted butter over the top.
7. Brush the edges of the crust with the beaten egg.
8. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
9. Let the pie cool for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 290
Fat: 14g
Saturated Fat: 9g
Cholesterol: 65mg
Sodium: 200mg
Carbohydrates: 38g
Fiber: 2g
Sugar: 19g
Protein: 3g
Substitutions for ingredients:
- You can use regular kiwis instead of Hardy kiwis.
- If you don't have cornstarch, you can use flour instead.
Variations:
- Add a teaspoon of vanilla extract to the kiwi mixture for extra flavor.
- Top the pie with whipped cream or ice cream before serving.
Tips and tricks:
- Make sure the butter is cold when you're making the crust, as this will help it become flaky.
- If the edges of the crust start to brown too quickly, cover them with foil.
- Let the pie cool completely before slicing, as this will help the filling set.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
- Serve the pie on a decorative plate or cake stand.
- Dust the top of the pie with powdered sugar before serving.
Garnishes:
- Top the pie with fresh kiwi slices or whipped cream.
Pairings:
- Serve the pie with a cup of hot tea or coffee.
Suggested side dishes:
- Vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the crust is too dry, add a little more water.
- If the filling is too runny, add more cornstarch.
Food safety advice:
- Make sure the kiwis are thoroughly washed and peeled before using.
- Store the pie in the refrigerator to prevent spoilage.
Food history:
- Kiwis are native to China and were originally called "Yang Tao."
- Hardy kiwis are a smaller, sweeter variety of kiwi that are easier to grow in colder climates.
Flavor profiles:
- The pie has a sweet and tangy flavor from the kiwis, with warm spices like cinnamon and nutmeg.
Serving suggestions:
- Serve the pie warm or at room temperature.
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