Recipe for guava pie

 

Recipe for guava pie 

Ingredients

Crust

125 g (4.4 oz) of butter, 40 ml (1.4 oz) of water, 1 egg, and 250 g (8.8 oz) of wheat flour make up the recipe.

Guava Filling

¾ de kg (26.5 oz) guava, 125 ml (4.2 oz) water, 360 g (12.7) g of white sugar, and 5 ml (0.2 oz) of lemon juice.

Preparation

Filling

The first step is to wash and chop the guavas. 

Second step: Pour into a big saucepan. Add lemon juice, white sugar, and water. 

3. After they have been cooked, separate the pulp from the skin and the seeds by passing them through a fine sieve or using a blender while they are still hot. 

Step 4: Boil the mixture for around 15 minutes at a low heat to reduce and thicken it to a consistency akin to jam. 

Step 5: When it has slightly cooled, it is ready to be placed in the pie.

Crust

Step 1: Combine the flour, sugar, butter, and salt in a bowl. 

Step 2: Add the egg after thoroughly crumbling the previous mixture with your fingers. Mix until a grainy consistency develops. 

Step 3: Carefully mix with cold water as you add it little by little. You can use a pastry blender if you'd like. 

Step 4: After the dough has hardened, wrap it in plastic and leave it in a cool area to rest for 40 minutes. 

Step 5: Spread a little flour on top of the mixture before placing it on baking paper. Roll it out with a rolling pin until it is uniformly fine. 

Step 6: Apply a thin layer of butter to a medium- or large-sized 12 in. mold. To cover the mold, sift on some flour. 

7. Take the dough that has been rolled out of the paper. Cover the base of the mold next, keeping the dough as central as possible and allowing a little extra dough to extend over the edges. To prevent it from rising, firmly secure it to the edges with your fingers and pierce the base with a fork. 

Step 8: Fill the mold partially with the guava jam. More than 1 centimeter should be left.

9. Utilize the extra dough by cutting 10 strips that are the same width as the pie and the same length. Cover the pie by placing them so that they overlap and resemble a lattice. 

Step 10. Bake at 180 °C (356 °F) for about 30 minutes, or until the top and edges are golden brown. You may require a bit more or less time depending on the oven.

CHEF TIPS: To give the dough strips an even more golden finish before baking, brush egg on top of them. 

To make it crunchier, you can optionally add a little white sugar on top. 

Once the pie is taken out of the oven, we need to allow it cool completely for at least two hours so that the filling will have a compact texture.