Megan Pie

When I was visiting the USA, I had a friend make an apple pie from scratch. I was so keen to go and taste it, I kept chanting MeganPie MeganPie MeganPie. The pie was very good indeed. Homemade pie crust, slices of apple dotted with butter, sprinkled with cinnamon and sugar. Any good pie now is deemed a MeganPie.

So when I returned home to find that the guava season was still in full swing, I made my very own MeganPie.

I had a pie tin souvenired from a lovely pie restaurant in the Berkeley area.

The pie tin

Shortcrust recipe was from the Italian cookbook The Silver Spoon*.

It was quite simple – By weight, One measure flour, half measure sugar, half measure butter. Zest from a lemon.

This made a crumble like breadcrumbs. The recipe omits cold water, of which you add tiny droplets just until the breadcrumbs combine into dough, but not too far such that it becomes sticky and that you need to add flour to compensate in the other direction. I think that it actually uses less butter than the shortcrust I made using The Cook’s Companion (yes – 50g less).

Shortcrust pastry

Here are my ingredients that go into making the pie. I forgot to add the butter in the photo, but it is there.

Pie ingredients

For the filling, I just used sliced deseeded guava, dot with butter, sprinkle with sugar and cinnamon, repeat.

Guava pie

The lid was made up of several bits of crust that I had rolled out, but was not able to make into one large piece. Amazingly, when I cooked this, it looked like I had done this on purpose to give the lid texture and make more crispy bits.
My slackness with the pie crust meant that there were steam release holes designed in.

I baked this at 180 degrees for 30 minutes, as per Stephanie Alexander directions for a rhubarb pie.

It filled the kitchen with a wonderful lemon smell whilst baking.

The pie was so very good when eating just after baking, the crust retained its crunch even the next day. My neighbour rated it 10 out of 10. My mum said that it was “nice”.

I then saw a recipe in the newspaper for apple pie with tahini filling and cardamon crust. The timing was perfect – I would use cardamon in my next pie crust, but not the additional fiddly filling – I want to make sure that the guava flavour is prominent in the pie, without being masked by other flavours.

The cardamon didn’t smell as good as the lemon shortcrust whilst baking, however, it added a nice contrast to the guava filling.

I think that this year’s guava crop stars in the Year of the Pie. I’ll definitely be making this one again. Perhaps a lemon and cardamon crust?

Guava pie

*I think this makes a grand total of three recipes that I have made from this book so far. Grilled Whiting, Cauliflower with green sauce, and now shortcrust pastry. A search of my blog says I’m telling furphies, and I also used the book for the chestnut and rosemary cake. That’s a 0.2% recipes used so far.


One response to this post.

  1. […] had such success with the guava pie, that I have also frozen rectangular takeaway containers of guava pieces, already dotted with […]


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