Guava Pie - Pie de Guayaba
8 ounces shortening (1 cup and 2 tablespoons)
1 stick butter (1/2 cup)
2 pounds flour (6 2/3 cups to 7 1/3 cups)
2 cups sugar
5 eggs, beaten
1 tablespoon salt
1 tablespoon vanilla extract
2 tablespoons baking powder
1 to 2 cans guava paste, cut in layers
(Conchita brand or Gourmet Guava Paste (Guayeco) 8 oz)
Melt shortening and butter in a saucepan. In a large mixing bowl, add together all
ingredients except guava paste. Mix well by hands ("knead").
Fill the bottom part of mold with a thin layer of the dough. Filled mold with layers
of guava paste. Make several strips of the dough about 1/4-inch thick each (6 to 8 strips).
Put on top of guava paste crosswise. Make a strip of the dough about 1/2-inch thick. Cover the
border of the mold. Now "join" the bottom, strips and border parts with a fork. Also, you can
make several "holes" with the fork in the strips dough for decorative purpose.
Bake at 350 °F. for 30 to 40 minutes or until pie is light brown and the paste melt or bubbling.
Yield: 1 (13x9x2) pie or 6 medium size pies
