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.
Fragrant, festive Mexican guavas: For Christmas punch and other delights