Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 1/4 cup ice water
- 2 cups fresh Chilean guavas, halved and seeded
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry blender or food processor
- parchment paper
- aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter and use a pastry blender or food processor to cut the butter into the flour mixture until it resembles coarse crumbs.
3. In a small bowl, whisk together the egg yolk and ice water. Gradually add the egg mixture to the flour mixture, stirring until the dough comes together.
4. Turn the dough out onto a lightly floured surface and knead briefly until smooth. Roll out the dough into a 12-inch circle and transfer it to a 9-inch pie dish. Trim the edges and crimp as desired.
5. In a medium saucepan, combine the guavas, sugar, cornstarch, and salt. Add the water and lemon juice and stir to combine.
6. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and stir in the butter until melted.
7. Pour the guava filling into the prepared pie crust.
8. Cover the edges of the pie with aluminum foil to prevent over-browning. Bake for 45-50 minutes or until the filling is bubbly and the crust is golden brown.
9. Remove the pie from the oven and let it cool completely on a wire rack.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Total time: 1 hour 20 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 290
Fat: 13g
Saturated Fat: 8g
Cholesterol: 60mg
Sodium: 105mg
Carbohydrates: 41g
Fiber: 3g
Sugar: 23g
Protein: 3g
Substitutions for ingredients:
- For unsalted butter, you can use salted butter and omit the additional salt.
- If fresh Chilean guavas are not available, you can use frozen guavas or substitute with another fruit such as raspberries or strawberries.
Variations:
- Add a crumb topping made with flour, sugar, and butter before baking.
- Use a graham cracker crust instead of a traditional pie crust.
- Top the pie with whipped cream or vanilla ice cream before serving.
Tips and tricks:
- Make sure the butter is cold when making the pie crust to ensure a flaky texture.
- If the pie crust starts to brown too quickly, cover it with aluminum foil and continue baking.
- To easily remove the seeds from the guavas, cut them in half and scoop out the seeds with a spoon.
Storage instructions:
- Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pie in a preheated oven at 350°F (175°C) 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 whipped cream or a dollop of Greek yogurt.
Pairings:
- Serve with a cup of coffee or tea for a delicious afternoon treat.
Suggested side dishes:
- Serve with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the pie crust is too dry, add a little more ice water.
- If the filling is too runny, add more cornstarch or cook the mixture a little longer.
Food safety advice:
- Make sure to wash the guavas thoroughly before using them in the recipe.
Food history:
- Chilean guavas, also known as murta, are native to Chile and are a popular fruit in South America.
Flavor profiles:
- The Chilean guava filling is sweet and slightly tart, while the pie crust is buttery and flaky.
Serving suggestions:
- Serve the pie warm or at room temperature with a scoop of vanilla ice cream.
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Region: Chilean