Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 1/2 cup tamarind paste
- 1/2 cup plum jam
- 1/4 cup brown sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 egg, beaten
Special Equipment Needed:
- 9-inch pie dish
- rolling pin
- pastry brush
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the flour and salt. Add the cubed butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
3. Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together.
4. Flatten the dough into a disk and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
5. In a separate mixing bowl, combine the tamarind paste, plum jam, brown sugar, cornstarch, and a pinch of salt. Mix well.
6. 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.
7. Pour the tamarind-plum filling into the pie crust.
8. Brush the edges of the crust with the beaten egg.
9. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
10. Let the pie cool for at least 30 minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 331
Fat: 15g
Carbohydrates: 46g
Protein: 3g
Sodium: 98mg
Sugar: 25g
Substitutions for ingredients:
- You can use any type of jam or fruit preserve in place of the plum jam.
- If you can't find tamarind paste, you can use lime juice or lemon juice instead.
Variations:
- Add a teaspoon of cinnamon or nutmeg to the filling for extra flavor.
- Top the pie with a crumble topping made from flour, butter, and brown sugar.
Tips and Tricks:
- Make sure the butter is cold when making the dough. This will help create a flaky crust.
- Don't overwork the dough or it will become tough.
- To prevent the crust from getting too brown, cover the edges with foil halfway through baking.
Storage Instructions:
Store the pie in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat slices of pie in the oven at 350°F (175°C) for 10-15 minutes.
Presentation Ideas:
Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
Garnish the pie with fresh mint leaves or a sprinkle of powdered sugar.
Pairings:
Serve the pie with a cup of hot tea or coffee.
Suggested Side Dishes:
Serve the pie with a side of fresh fruit or a green salad.
Troubleshooting Advice:
- If the crust is too dry, add a little more ice water.
- 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.
- Store the pie in the refrigerator to prevent bacterial growth.
Food History:
Tamarind is a fruit that is native to Africa but is now widely used in Asian and Latin American cuisine. Plum jam is a popular fruit preserve that has been enjoyed for centuries.
Flavor Profiles:
This pie has a sweet and tangy flavor from the tamarind and plum jam.
Serving Suggestions:
Serve this pie as a dessert after a meal or as a sweet snack.
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