Ingredients with Measurements:
- 1 pre-made pie crust
- 2 cups of diced Peruvian apple cactus fruit
- 1/2 cup of sugar
- 1/4 cup of cornstarch
- 1/4 teaspoon of salt
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 cup of cold unsalted butter, cut into small pieces
- 1 egg, beaten
Special equipment needed:
- Pie dish
- Mixing bowl
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the pre-made pie crust and place it in a pie dish. Trim the edges and set aside.
3. In a mixing bowl, combine the diced Peruvian apple cactus fruit, sugar, cornstarch, salt, cinnamon, and nutmeg. Mix well.
4. Pour the fruit mixture into the pie crust, spreading it evenly.
5. Dot the top of the fruit mixture with the small pieces of cold unsalted butter.
6. Brush the edges of the pie crust with the beaten egg.
7. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
8. Remove the pie from the oven and let it cool for at least 30 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 280
- Total fat: 13g
- Saturated fat: 6g
- Cholesterol: 45mg
- Sodium: 150mg
- Total carbohydrates: 39g
- Dietary fiber: 2g
- Sugars: 22g
- Protein: 2g
Substitutions for ingredients:
- If Peruvian apple cactus fruit is not available, you can substitute it with diced apples or pears.
- You can use all-purpose flour instead of cornstarch.
- You can use margarine instead of unsalted butter.
Variations:
- Add a tablespoon of lemon juice to the fruit mixture for a tangy flavor.
- Sprinkle some chopped nuts on top of the pie before baking for added crunch.
- Use a lattice crust instead of a solid crust for a more decorative look.
Tips and tricks:
- Make sure the butter is cold when you add it to the fruit mixture. This will help create a flaky crust.
- Brushing the edges of the pie crust with beaten egg will help create a golden brown crust.
- Let the pie cool for at least 30 minutes before serving to allow the filling to set.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F (175°C).
- Place the pie in the oven and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream.
- Dust the top of the pie with powdered sugar before serving.
Garnishes:
- Fresh mint leaves
- Sliced Peruvian apple cactus fruit
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Vanilla ice cream
- Whipped cream
- Fresh fruit salad
Troubleshooting advice:
- If the pie crust is browning too quickly, cover the edges with aluminum foil.
- If the filling is too runny, add more cornstarch.
Food safety advice:
- Make sure the pie is cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Peruvian apple cactus fruit, also known as tuna, has been used in traditional Peruvian cuisine for centuries.
Flavor profiles:
- The Peruvian apple cactus fruit has a sweet and slightly tangy flavor, similar to a cross between watermelon and kiwi.
Serving suggestions:
- Serve the pie warm or at room temperature.
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Region: Peruvian