Guavas have a creamy texture which blends well with custard, and this single crust pie is an East African favourite.
Ideally, fresh guavas should be used, but as these are not readily available in Europe and America, the canned product can be substituted.
1 teaspoon butter
4 oz. Biscuit Crust dough (enough for one
2 tablespoons apricot jam
5 fl. oz. milk
5 fl. oz. single cream legg
1 egg yolk
1 tablespoon sugar
14 oz. canned guavas, drained
2 teaspoons grated lemon rind
½ teaspoon grated nutmeg
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). With the teaspoon of butter, lightly grease an 8-inch pie dish.
On a lightly floured surface, roll out the dough to a 10-inch circle. Lift the dough on the rolling pin and lay it over the pie dish. Ease the dough into the dish and trim the edges with a knife. Put the lined pie dish in the refrigerator to chill for 10 minutes.
In a small saucepan, melt the jam over moderate heat until it is warm and of a spreading consistency. Remove the pan from the heat. Remove the pie dish from the refrigerator and, with a pastry brush or the back of a metal spoon, spread the jam evenly over the surface of the dough. Return the pie dish to the refrigerator to chill for a further 10 minutes.
In a small saucepan scald the milk with the cream over moderate heat (bring to just below boiling point). Remove the pan from the heat. In a medium-sized mixing bowl, beat the egg, egg yolk and sugar together with a wire whisk or rotary beater. Slowly pour in the milk and cream mixture, beating constantly. Set the milk and egg mixture aside to cool.
Remove the pie dish from the refriger-ator and spoon the drained guavas on to the jam-lined pie shell. Sprinkle over the grated lemon rind. Pour the cooled custard into the pie shell and sprinkle the surface with the nutmeg.
Place the pie in the centre of the oven and bake for 45 minutes. Serve hot or cold.