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Mexican guava pie: Pay de guayaba by Karen Hursh Graber © 2011

Apple pie, move over. Mexican guava pie, or pay de guayaba, was made to be eaten with either vanilla ice cream or whipped cream. Thawed frozen guavas can be used for this delicious pie.


  • pastry for a two-crust, 9 inch pie
  • 4 cups peeled, seeded and sliced guava
  • 3 tablespoons flour
  • 2/3 cup sugar
  • 1 teaspoon cinnamon
  • ½ tablespoon fruit vinegar (pineapple or apple cider vinegar)
  • 3 tablespoons butter, cut into small pieces

Preheat oven to 375°F.

Line the bottom of a pie pan with pastry and cover the pastry with the guava slices.

Combine the flour, sugar and cinnamon, and spoon this mixture over the guavas. Sprinkle with the vinegar. Dot with butter. Cover with pastry for top crust, cutting a few vents in it.

Bake until the crust is golden and the filling is bubbly. Makes 8 servings.


Link to source article
Fragrant, festive Mexican guavas: For Christmas punch and other delights


Published or Updated on: December 3, 2011 by Karen Hursh Graber © 2011
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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