Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3-4 tablespoons ice water
- 2 cups purple guava pulp
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 cup water
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry cutter or food processor
- mixing bowls
- whisk
- saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the flour and salt. Add the chilled and cubed butter and cut it into the flour mixture using a pastry cutter or food processor until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. In another mixing bowl, whisk together the purple guava pulp, sugar, cornstarch, and salt until well combined.
5. In a saucepan, heat the water and butter over medium heat until the butter is melted. Add the guava mixture and cook, stirring constantly, until the mixture thickens and boils. Remove from heat and stir in the vanilla extract.
6. Roll out the chilled dough on a floured surface to fit the 9-inch pie dish. Place the dough into the dish and trim the edges.
7. Pour the guava mixture into the pie crust. 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 set.
9. Remove the pie from the oven and let it cool completely before serving.
Time:
Preparation time: 45 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 285
Fat per serving: 14g
Carbohydrates per serving: 38g
Protein per serving: 2g
Substitutions for ingredients:
- You can use regular guava pulp instead of purple guava pulp.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe accordingly.
Variations:
- Add a tablespoon of lime juice to the guava mixture for a tangy flavor.
- Top the pie with whipped cream or vanilla ice cream before serving.
Tips and tricks:
- Make sure the butter and water are very cold when making the dough to ensure a flaky crust.
- If the dough is too dry, add more ice water, one tablespoon at a time.
- To prevent the crust from getting too brown, cover the edges with foil halfway through baking.
Storage instructions:
Store the leftover 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 decorative plate or cake stand. Dust the top with powdered sugar for a pretty finish.
Garnishes:
Garnish the pie with fresh guava slices or mint leaves.
Pairings:
Serve the pie with a cup of hot tea or coffee.
Suggested side dishes:
Serve the pie with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the crust is too dry, add more ice water, one tablespoon at a time.
- If the filling is too runny, add more cornstarch, one tablespoon at a time, until the desired consistency is reached.
Food safety advice:
Make sure the guava pulp is fresh and not spoiled before using it in the recipe.
Food history:
Guava is a tropical fruit that is native to Central and South America. It is widely used in Latin American and Caribbean cuisine.
Flavor profiles:
The Purple Guava Pie has a sweet and slightly tangy flavor with a buttery and flaky crust.
Serving suggestions:
Serve the pie warm or at room temperature with a dollop of whipped cream or vanilla ice cream.
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