This is one of the best Filipino pastries. The pie crust is flaky, buttery and made from an easy, tried and true recipe. The macapuno filling is sweet and syrupy and baked well with the combination of heavy cream, coconut milk, cornstarch. It was easy to put together and once ready, was great to pair with homemade ice creams. This macapuno pie was adapted from "Memories of Philippine Kitchens" by Amy Besa and Romy Dorotan. Serves 8 .
Servings: 6 people
Pie Plate - deep dish
- 2 ¼ cups all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter chilled, cut in small pieces unsalted butter
- 1/2 cup Crisco shortening chilled Crisco shortening
- 4 to 6 Tablespoons ice water
- 3 cups macapuno strings (bottled)
- 1 ¼ cups heavy cream
- 1/4 cup cornstarch
- 1/2 cup coconut milk, canned
- 1½ cups granulated sugar
- 1 whole large egg, beaten for egg wash
- 1/4 cup water, combine with egg wash
- for serving: ice cream
To make the pie crust: Sift the flour, salt and baking powder. Add the butter and shortening to the flour mixture and cut with a pastry blender or pulse in the food processor. The texture should look like little peas.Add the ice water, a tablespoon at a time. Mix the pastry dough until it is smooth. Mix by hand or continue to use the food processor. The pastry should hold well together and look smooth.Place the dough on a floured surface. Divide into 2 disks and wrap in plastic. Refrigerate overnight so that it gets firm and easy to handle.
The next day, roll out one pastry disk to fit the bottom of a 9-inch pie pan. Prick the bottom crust with a fork. Line the pie shell with parchment paper, enough to cover it. Fill the bottom with pie weights or dried beans. This prevents the pastry from puffing up while baking.
Bake the bottom pie crust at a preheated oven of 350 F degrees for 15 minutes. When done, take out of the oven and set aside while you prepare the filling.Whisk together in a bowl the coconut milk and cornstarch till smooth and there are no more lumps. Set this aside.
To make the pie filling: In a large sauce pan, over medium heat, combine the heavy cream and sugar. Mix well and let this simmer in about 3 to 4 minutes. Very slowly, add the coconut milk and cornstarch mixture. Then add the bottled macapuno strings, including the syrup. Incorporate it well
Cook this mixture till it thickens in about 2 minutes. Pour into the pre-baked pie shell.
Roll out the second pastry disk on a floured surface. Place the pastry on top of the filled pie. Seal the edges with egg wash and prick the sides with a fork. Brush the entire pie top with egg wash.
Bake the pie in a preheated oven of 350 F degrees for 40 minutes. Then check the pie and turn it around inside the oven, for even baking. Bake for another 10 minutes more.
When done, cool the pie on the counter. Serve with ice cream on the side.
Serving: 1g | Calories: 728kcal | Carbohydrates: 93g | Protein: 6g | Fat: 38g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 220mg | Potassium: 151mg | Fiber: 1g | Sugar: 50g | Vitamin A: 1202IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 3mg