This is a recipe that I dreamed up, but was a bit hesitant to make because at the time guava season was long over and I did not have any frozen guavas. I reluctantly purchased a can of guava shells from the local supermarket thinking it would be flavorless at best.
To cut a long story short, when my pie was completed, I was completely blown away! The guava flavor was impressive; it tasted just like fresh guavas and the crust wasn’t too bad either. If you want to give it a try, here’s the recipe:
- 1 stick cold unsalted butter (cubed)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 tbsp. ice water
- 2 cups guava shells in syrup
- 2 tbsp. guava jam
- ¼ cup sugar
- ¼ cup corn starch
- 3 egg yolks
- ½ cup water
- 2 tbsp. lemon juice
- 1 tablespoon butter
- 3 egg whites
- 5-6 tbsp. sugar
- 3-4 drops red food coloring
- Place flour, salt, and sugar in a large bowl and mix.
- Add the butter and use fingertips to rub flour into butter until mixture resembles bread crumbs. (A food processor may also be used).
- Add ice water one tablespoon at a time and mix until the dough begins to form a ball.
- Place on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for about half an hour.
- Remove dough from refrigerator and roll on a well-floured board. Roll from center to edge until a 10” circle is formed. Be sure to turn and flour the dough so that it doesn't stick to the board.
- Place dough in pie shell, trim off any excess. Design edge of crust with fork impressions or finger pinches.
- Prick holes on the bottom of the pie crust to prevent it from bubbling up as it bakes.
- Bake pie crust at 375 degrees for about 15 minutes, until it starts to turn light brown.
- Remove from oven and allow to cool before pouring in filling.
- Puree guava shells and jam.
- Combine the sugar, cornstarch, pureed guava and lemon juice in a heavy pot. Stir in the egg yolks, and then add the water.
- Heat these ingredients until they are just barely boiling. Then let them simmer over medium heat for about five minutes, stirring constantly.
- Remove the mixture from the heat, and stir in the butter. Pour this into the baked pie shell.
- Beat the egg whites until they are stiff, and then stir in the sugar.
- Fold in food coloring.
- Spread meringue over the guava filling, using a spatula to form peaks.
- Bake the pie at 400 degrees until the meringue begins to brown.
- Allow the pie cool before serving.
Note: Refrigerate uneaten portion