When we moved into our house six years ago (nearly!) it came with several established fruit trees – two very productive lemon trees, a prolific grapefruit, a mandarin, and a Chilean guava. The mandarin tree blew over one stormy night about four years ago, the grapefruit is hugely neglected as we don’t eat grapefruit, and the lemon trees have had some care and attention as we love their produce. But the guava, well, the birds have had the best of that. I really had no idea what to do with its fruit, and the friendly neighbourhood Kereru ( Native woodpidgeons) love to come by in season and feast on it, which is always a treat for us. They are gorgeous birds, really large and quite beautiful, and their distinctive sound as they fly really entrances the girls. However it did seem like time for me to try something a mite more productive, and after asking a lady at work for ideas, I whipped up this dessert which I adapted from an Annabel Langbein recipe book.
Guava and Apple Pie
100g castor sugar
2t vanilla essence
2.5 cups flour
2.5t baking powder
4 T cold water (approx)
Soften the butter and beat with the sugar until fluffy. Add the egg and vanilla, beat more. Mix in the flour and baking powder, and then add water, one tablespoon at a time until the mixture is starting to form a large ball. There should be some that is still in small balls or slightly crumbly when you finish mixing.
Butter your dish and then press 2/3 of the mixture into a 22cm round pie dish or similar.
2C Chilean guavas, topped and tailed
2 apples, peeled, cored and sliced
2 T castor sugar
Grated rind of one lemon
Spread fruit over the pie dish evenly, and then sprinkle the remaining topping ingredients over top. Take the remaining third of the pastry which is in small balls, and distribute these over the top of the filling.
Bake 20-25 minutes at 220’ Celsius until golden.
It is delicious served with icecream, as you can imagine!
My biggest problem with this was the annoying pips in the guavas. I suspect one is supposed to discard them in the preparation stage, but I have no experience with this. Anyone out there with wise advice?
And, if you are an Chilean guava expert with good ideas, fire away, as the tree still have plenty more fruit on offer.