Ingredients with Measurements:
- 1 cup cooked mote (dried corn kernels)
- 2 cups cooked huesillo (dried peaches)
- 1/2 cup sugar
- 1 cinnamon stick
- 1/4 cup cornstarch
- 1/4 cup water
- 1/4 cup milk
- 2 eggs
- 1/4 cup butter, melted
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Special equipment needed:
- 9-inch pie dish
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a saucepan, combine the cooked huesillo, sugar, and cinnamon stick. Add enough water to cover the peaches and bring to a boil. Reduce heat and simmer for 20 minutes until the peaches are soft and the syrup is thickened.
3. In a small bowl, mix the cornstarch and water until smooth. Add the cornstarch mixture to the saucepan and stir until the syrup thickens. Set aside to cool.
4. In a mixing bowl, beat the eggs and milk together. Add the melted butter and mix well.
5. In another mixing bowl, combine the flour, baking powder, and salt. Add the cooked mote and mix well.
6. Add the egg mixture to the mote mixture and stir until well combined.
7. Roll out the dough on a floured surface and transfer it to a 9-inch pie dish. Trim the edges.
8. Pour the cooled huesillo mixture into the pie crust.
9. Pour the mote mixture over the top of the huesillo mixture.
10. Bake for 30-35 minutes until the crust is golden brown and the filling is set.
Time:
Preparation time: 30 minutes
Cooking time: 55 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 290
Fat: 9g
Carbohydrates: 50g
Protein: 5g
Sodium: 130mg
Sugar: 29g
Substitutions for ingredients:
- Mote can be substituted with cooked quinoa or barley.
- Huesillo can be substituted with canned peaches or apricots.
- Cornstarch can be substituted with arrowroot or tapioca starch.
- All-purpose flour can be substituted with gluten-free flour.
Variations:
- Add a pinch of ground cloves or nutmeg to the mote mixture for extra flavor.
- Top the pie with whipped cream or vanilla ice cream.
- Use a different fruit filling, such as apples or berries.
Tips and tricks:
- Make sure the syrup is thickened before adding the cornstarch mixture to prevent lumps.
- Chill the dough for 30 minutes before rolling it out to prevent it from sticking.
- Use a fork to prick the bottom of the pie crust to prevent it from puffing up during baking.
Storage instructions:
Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pie on a platter with a dollop of whipped cream and a sprinkle of cinnamon.
Garnishes:
Sprinkle chopped nuts or dried fruit over the top of the pie.
Pairings:
Serve the pie with a cup of coffee or tea.
Suggested side dishes:
Serve the pie with a side of vanilla ice cream or fresh fruit.
Troubleshooting advice:
- If the crust is browning too quickly, cover it with foil.
- If the filling is not setting, bake the pie for an additional 10-15 minutes.
Food safety advice:
Make sure to cook the peaches thoroughly to prevent foodborne illness.
Food history:
Mote con huesillo is a traditional Chilean drink made with cooked dried peaches and mote. This recipe is a twist on the classic drink, turned into a pie.
Flavor profiles:
Sweet, fruity, and slightly nutty.
Serving suggestions:
Serve the pie as a dessert or a sweet snack.
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Region: Chilean