Guava and persimmon pie


Pie crust:
1 1/4 cup flour
3 tbsp butter
dash salt
4 to 6 tbsp water

Pie filling:
7 to 8 guavas, seeded, peeled, chopped
4 to 5 persimmons, peeled and chopped
2 tbsp flour
1/2 cup sugar
1/4 tsp nutmeg
1/2 tsp cinnamon


Pie crust:
Butter should be softened. 10 seconds in the microwave will soften it up. More and it will be too runny. Add salt to flour. Cut butter into the flour with a pastry cutter until the flour and butter is crumbly. Slowly add water to the dough while mixing thoroughly. All the water may not be needed. Start kneading the dough just a little to mix it up before all the water is added. The dough should be soft and pliable, but easy to pick up and work with. Roll out with a rolling pin. Flour each side, while rolling, as needed. Fold into quarters and place into a pie tin. The edges can be folded and crimped. I put aluminum foil on the edges of the pie crust to prevent them from over cooking.

Pie filling:
Mix all ingredients and dump into pie. Boom.

Bake the pie at 375 degrees for 25 to 30 minutes. Then, I remove the aluminum foil from the edges so they can finish cooking, another 20 minutes or so.



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