Ingredients with Measurements:
- 2 cups of all-purpose flour
- 1/2 cup of unsalted butter, chilled and cut into small pieces
- 1/4 cup of ice water
- 4 cups of fresh pigeon plums, pitted and sliced
- 1/2 cup of granulated sugar
- 1/4 cup of cornstarch
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry brush
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and butter. Use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, flatten it into a disk, and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
3. Preheat the oven to 375°F.
4. In a separate mixing bowl, combine the sliced pigeon plums, sugar, cornstarch, cinnamon, nutmeg, and salt. Mix well.
5. On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to the pie dish and trim the edges.
6. Pour the pigeon plum filling into the pie crust.
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 bubbly.
9. Let the pie cool for at least 30 minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 320
Fat: 13g
Saturated Fat: 8g
Cholesterol: 60mg
Sodium: 110mg
Carbohydrates: 49g
Fiber: 2g
Sugar: 24g
Protein: 3g
Substitutions for ingredients:
- Pigeon plums can be substituted with any other type of plums.
- Cornstarch can be substituted with tapioca starch or arrowroot powder.
Variations:
- Add a crumb topping made with flour, sugar, and butter before baking.
- Add a splash of lemon juice to the filling for a tangy twist.
Tips and tricks:
- Chill the dough before rolling it out to prevent it from becoming too sticky.
- Use a sharp knife to cut the pigeon plums in half and remove the pits.
- Don't overfill the pie crust with the filling to prevent it from overflowing during baking.
Storage instructions:
- Store the leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the leftover pie in the oven and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie warm with a scoop of vanilla ice cream on top.
- Dust the top of the pie with powdered sugar before serving.
Garnishes:
- Fresh mint leaves
- Whipped cream
Pairings:
- Vanilla ice cream
- Whipped cream
- Coffee
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Green salad
Troubleshooting advice:
- If the crust is browning too quickly, cover it with aluminum foil during baking.
- If the filling is too runny, add more cornstarch or tapioca starch to thicken it.
Food safety advice:
- Wash your hands and all utensils thoroughly before handling food.
- Use a food thermometer to ensure that the pie is cooked to a safe temperature of 165°F.
Food history:
- Pigeon plums are native to the Caribbean and are also known as Barbados cherries or acerola cherries.
- Pigeon Plum Pie is a traditional dessert in the Caribbean.
Flavor profiles:
- Sweet
- Tart
- Spicy
Serving suggestions:
- Serve the pie warm or at room temperature.
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