Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 3-4 tablespoons ice water
- 4 cups cattley guavas, peeled and sliced
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 tablespoon milk
- 1 tablespoon granulated sugar
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry cutter or food processor
- mixing bowls
- whisk
- pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the flour and salt. Cut in the chilled butter using a pastry cutter or food processor until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, until the dough comes together and forms a ball.
4. Flatten the dough into a disk and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
5. In another mixing bowl, combine the sliced cattley guavas, sugar, cornstarch, cinnamon, nutmeg, and salt. Mix well.
6. Roll out the chilled dough on a floured surface into a 12-inch circle. Transfer the dough to the pie dish and trim the edges.
7. Pour the cattley guava mixture into the pie crust. Drizzle melted butter over the top.
8. Roll out the remaining dough and cut it into strips. Arrange the strips over the filling in a lattice pattern.
9. Brush the lattice with milk and sprinkle with sugar.
10. Bake the pie for 45-50 minutes or until the crust is golden brown and the filling is bubbly.
11. Let the pie cool on a wire rack for at least 30 minutes before serving.
Time:
Preparation time: 30 minutes
Chilling time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 330
Fat per serving: 16g
Saturated fat per serving: 10g
Cholesterol per serving: 45mg
Sodium per serving: 200mg
Carbohydrates per serving: 45g
Fiber per serving: 4g
Sugar per serving: 23g
Protein per serving: 3g
Substitutions for ingredients:
- You can use regular guavas or other fruits like apples, pears, or peaches instead of cattley guavas.
- You can use vegetable shortening or lard instead of butter for the crust.
- You can use brown sugar or honey instead of granulated sugar.
Variations:
- Add a tablespoon of lemon juice or orange zest to the filling for a citrusy flavor.
- Add a teaspoon of vanilla extract or almond extract to the crust for a subtle flavor.
- Add a cup of chopped nuts like pecans or walnuts to the filling for a crunchy texture.
Tips and tricks:
- Make sure the butter and water are very cold for a flaky crust.
- Don't overwork the dough or it will become tough.
- Use a sharp knife or pizza cutter to cut the lattice strips.
- Cover the edges of the pie with foil if they start to brown too quickly.
- Serve the pie warm with a scoop of vanilla ice cream or whipped cream.
Storage instructions:
- Store the leftover pie in the refrigerator for up to 3 days.
- Cover the pie with plastic wrap or foil to prevent it from drying out.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the pie on a baking sheet and cover it with foil.
- Bake the pie for 10-15 minutes or until heated through.
Presentation ideas:
- Dust the pie with powdered sugar or cinnamon before serving.
- Serve the pie on a decorative pie plate or cake stand.
- Garnish the pie with fresh mint leaves or edible flowers.
Garnishes:
- Powdered sugar
- Cinnamon
- Fresh mint leaves
- Edible flowers
Pairings:
- Vanilla ice cream
- Whipped cream
- Coffee
- Tea
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Green salad
Troubleshooting advice:
- If the crust is too dry, add more water.
- If the crust is too wet, add more flour.
- If the filling is too runny, add more cornstarch.
- If the filling is too thick, add more fruit juice or water.
Food safety advice:
- Wash the cattley guavas thoroughly before peeling and slicing.
- Store the pie in the refrigerator to prevent bacterial growth.
- Reheat the pie to an internal temperature of 165°F to kill any bacteria.
Food history:
- Cattley guavas are native to South America and were introduced to Hawaii in the 1800s.
- They are also known as strawberry guavas because of their sweet and tangy flavor.
- Cattley guavas are high in vitamin C and antioxidants.
Flavor profiles:
- Sweet
- Tangy
- Spicy
- Nutty
Serving suggestions:
- Serve the pie as a dessert or a snack.
- Pair it with a cup of coffee or tea for a cozy afternoon treat.
- Serve it at a potluck or holiday gathering for a crowd-pleasing dessert.
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