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Guava Pie Recipe

Guava Pie Recipe

Master this homemade tropical guava pie with the perfect balance of sweet-tart flavor and buttery crust. This easy baking recipe transforms fresh or canned guavas into a stunning dessert that tastes like a vacation. Learn how to create the best flaky pastry that complements the vibrant pink filling.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
An overhead shot of a lattice-topped guava pie with vibrant pink filling peeking through the golden-brown crust, placed on a distressed white ceramic cake stand. Soft natural light streams across the scene, highlighting the glistening sugar crystals atop the perfectly bronzed pastry. A cross-section slice reveals the luscious ruby-colored guava filling with visible fruit pieces. Fresh guava halves and green leaves are artfully scattered around the wooden serving board, while a vintage fork rests beside a slice, revealing the flaky layers of the perfectly baked crust.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the Pastry:</li> <li class="ingredients-single-item">300g all-purpose flour</li> <li class="ingredients-single-item">150g cold unsalted butter, cubed</li> <li class="ingredients-single-item">1 tbsp granulated sugar</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">60-80ml ice-cold water</li> <li class="ingredients-single-item">1 egg (for egg wash)</li> <li class="ingredients-single-item">1 tbsp coarse sugar (for sprinkling)</li> <li class="ingredients-single-item">For the Filling:</li> <li class="ingredients-single-item">750g fresh guavas, peeled and seeded (or 2 cans guava paste)</li> <li class="ingredients-single-item">150g granulated sugar (adjust based on guava sweetness)</li> <li class="ingredients-single-item">2 tbsp cornstarch</li> <li class="ingredients-single-item">2 tbsp fresh lime juice</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">1 tsp ground cinnamon</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) pie dish</li> <li class="equipment-single-item">Food processor (optional for pastry)</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Pastry wheel or sharp knife (for lattice)</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Start by making the pastry. In a large bowl or food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse or use a pastry cutter to work it in until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces still visible. These butter pockets will create steam during baking, resulting in flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently until the dough just comes together when pinched. The dough should be slightly crumbly but hold together - avoid overworking it, which can develop gluten and make the crust tough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Divide the dough into two portions - about 60% for the bottom crust and 40% for the lattice top. Shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight. Cold dough is essential for a flaky crust as it keeps the butter from melting before hitting the hot oven. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the dough chills, prepare the filling. If using fresh guavas, peel them, cut in half, and scoop out the seeds. Chop the flesh into small pieces. If using guava paste, cut it into small cubes. Place in a medium saucepan with sugar, cornstarch, lime juice, vanilla, salt, and cinnamon. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Cook the filling over medium heat, stirring frequently, until it thickens and begins to bubble, about 5-7 minutes. The cornstarch needs to reach boiling point to fully activate its thickening power. Remove from heat and let cool completely - hot filling will melt your pastry dough during assembly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Preheat your oven to 200°C (390°F). On a lightly floured surface, roll the larger dough portion into a circle about 30cm (12 inches) in diameter, rotating the dough quarter turns as you roll to prevent sticking. The dough should be about 3-4mm thick. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Carefully transfer the dough to your pie dish by draping it over your rolling pin. Gently press it into the bottom and sides without stretching, which can cause shrinkage. Trim the edges leaving a 2cm overhang. Refrigerate while you prepare the lattice top. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Roll out the remaining dough to a similar thickness and cut into 2cm strips for a traditional lattice, or try different widths for a more rustic look. Keep the strips refrigerated until ready to assemble. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Pour the cooled guava filling into the chilled pie shell, spreading it evenly. The filling should come up to about 1cm below the rim of the dish - don't overfill or it may bubble over during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Create the lattice top by laying half the strips in one direction, then weaving the remaining strips perpendicular to the first set. Trim and fold the bottom crust over the lattice edges, then crimp decoratively to seal. If the dough becomes too soft at any point, return it to the refrigerator briefly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Brush the lattice and edges with beaten egg and sprinkle with coarse sugar. The egg wash creates that beautiful golden sheen while the sugar adds sparkle and crunch. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 20 minutes, then reduce temperature to 180°C (350°F) and continue baking for another 30-35 minutes, until the crust is deeply golden and the filling is bubbling through the lattice. The initial high temperature helps set the structure of the crust before the filling heats through. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This cooling period is crucial as it allows the filling to set - cutting too soon will result in a runny filling. For the cleanest slices, refrigerate for 1-2 hours after cooling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> Serve at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. The pie will keep covered at room temperature for 2 days, or refrigerated for up to 5 days, though the crust will soften slightly over time. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Guava Pie Recipe?

This tropical pie requires all-purpose flour, cold butter, sugar, salt, and ice water for the pastry. The vibrant pink filling is made from fresh guavas or guava paste, sugar, cornstarch, lime juice, vanilla, salt, and cinnamon. Egg wash and coarse sugar finish the lattice top.

How to cook Guava Pie Recipe at home?

Learn how to cook Guava Pie Recipe by first making a flaky pastry, chilling it properly, then preparing a sweet-tart guava filling that thickens as it cooks. Assemble with a lattice top, then bake at a high temperature initially to set the crust before reducing heat to finish baking until golden and bubbling. Allow 3 hours cooling time for perfect slices.

Can I use frozen guavas instead of fresh ones for this tropical pie?

Yes, frozen guavas work well as a substitute. Thaw them completely, drain excess liquid, and you may need to increase the cornstarch slightly (by about 1/2 tablespoon) to account for the extra moisture. Taste and adjust sugar levels as frozen guavas may be less sweet than fresh ones.

Why is my guava filling not turning pink like in the photos?

The vibrant pink colour comes from ripe pink guavas or quality guava paste. Some varieties naturally have paler flesh. For a deeper pink, look for pink-fleshed guavas specifically, or add a tiny drop of natural food colouring. Cooking the filling longer can also intensify the colour.

How can I prevent a soggy bottom crust when making fruit pies?

To avoid soggy bottoms, blind bake the bottom crust for 10 minutes before adding filling. Alternatively, brush the unbaked bottom crust with egg white or sprinkle with a tablespoon of ground almonds or fine breadcrumbs to create a moisture barrier between the juicy filling and pastry.

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Cold dough is essential for a flaky crust as it keeps the butter from melting before hitting the hot oven." }, { "@type": "HowToStep", "name": "Prepare Filling", "text": "If using fresh guavas, peel them, cut in half, and scoop out the seeds. Chop the flesh into small pieces. If using guava paste, cut it into small cubes. Place in a medium saucepan with sugar, cornstarch, lime juice, vanilla, salt, and cinnamon." }, { "@type": "HowToStep", "name": "Cook Filling", "text": "Cook the filling over medium heat, stirring frequently, until it thickens and begins to bubble, about 5-7 minutes. The cornstarch needs to reach boiling point to fully activate its thickening power. Remove from heat and let cool completely - hot filling will melt your pastry dough during assembly." }, { "@type": "HowToStep", "name": "Preheat Oven", "text": "Preheat your oven to 200°C (390°F). 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The pie will keep covered at room temperature for 2 days, or refrigerated for up to 5 days." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabella Rodriguez", "datePublished": "2024-04-15", "reviewBody": "Tropical flavor explosion! This guava pie brought me right back to my grandmother's kitchen in Puerto Rico. The balance of sweet and tart is absolutely perfect, and that vibrant pink color is stunning!", "name": "Authentic Tropical Delight", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amir Patel", "datePublished": "2024-04-12", "reviewBody": "Perfect balance of sweet-tart! I was concerned the guava might be too sweet, but this recipe nails it. The flaky crust complements the filling beautifully. My entire family loved it, even the picky eaters!", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Camila Oliveira", "datePublished": "2024-04-08", "reviewBody": "The stunning pink color impressed all my guests! I made this for a dinner party and everyone was taking photos before diving in. The lattice instructions were so helpful - first time I've ever made one that looked this good!", "name": "Show-Stopping Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-04-05", "reviewBody": "My Caribbean vacation in pie form! This transported me straight to the islands. I used canned guava paste since fresh guavas weren't available where I live, and it still turned out phenomenal. Worth every minute of preparation!", "name": "Vacation in Every Bite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Chen", "datePublished": "2024-03-30", "reviewBody": "New holiday tradition established! I was looking for something different to serve and this guava pie was a hit. The detailed instructions made it foolproof, even for someone who doesn't bake often. The cinnamon adds just the right touch!", "name": "Holiday Table Essential", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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