I got inspired to weave this pie top when I saw this lady in the internet. She made pies so beautifully that encouraged me make one too. This gave me an idea to use pie as medium to promote Philippine culture and desserts as well as name pies in Filipino or Tagalog. So here's my ever first pie: 'Habi' with weaved pie top and 'buko' young coconut filling. The bicoloured lattice pie top is made of regular pie crust ingredients and the purple is achieved by mixing pie crust with boiled violet sweet potato, 'kamote'. The lattice is already a show stopper and adding the purple made it more special.
Ingredients
White Pie Crust:
1 1/2 cup All Purpose Flour
1 1/2 tbsp. sugar
1/4 tsp salt
9 tbsp. butter
4 1/2 tbsp. ice cold water
Purple Pie Crust:
3 tbsp. butter
1/2 of medium size boiled violet kamote (sweet potato)
1/2 cup All purpose Flour
1/2 tbsp. sugar
pinch of salt
1 1/2 tbsp. ice cold water
Buko (Young Coconut) Filling:
7 tbsp. sugar
2/3 cup heavy cream/all purpose cream
2 1/2 cup shredded young coconut
3 tbsp. tapioca flour
1/3 cup coconut water
Preparation:
White Pie Dough:
1. In a bowl, add flour, sugar and salt, combine well using a fork
2. Mix in butter with flour, then add ice cold water using a dough cutter until all ingredients come together. Form into a ball, wrap with saran wrap and refrigerate for 2 hours
3. Bring out white pie crust, flour clean flat surface and rolling pin. Take 1/3 of pie crust, bring back in the refrigerator the remaining pie crust. Flatten 1/3 pie crust using the rolling pin until it is large enough to cover pie pan's whole surface with half inch hanging at the edge ( I used an aluminum pie pan in this recipe). Place and spread dough gently in the bottom pie pan. Trim and crimp edges with a knife. Refrigerate for 30 minutes.
4. Take out remaining white pie crust from the refrigerator, on a floured surface, roll out thinly. Slice crust into strips 1 cm wide. Place them back in the refrigerator for 30 minutes.
Purple Pie Dough:
1. Mash boiled violet kamote, add softened butter and mix thoroughly using fork. Refrigerate. for 30 minutes.
2. Mix well flour, salt and sugar. Add cold butter and kamote mixture and ice cold water. Mix using dough cutter until all ingredients come together. Form into a ball, wrap with saran wrap and refrigerate for 2 hours.
3. Take out purple pie dough from the refrigerator, on a floured surface, roll out thinly but wider than the white pie crust for longer strips. Slice crust into strips 1 cm wide. Place them back in the refrigerator for 30 minutes.
Buko (Young Coconut) Filling:
1. Place sugar, heavy cream and shredded coconut in a casserole, heat until it boils.
2. Add coconut water into tapioca flour. Mix well and pour in the casserole.
3. Mix until it thickens like a soft paste. Turn off heat and set aside.
Assembling the Pie:
1. Bring out pie pan and pour buko filling. Spread filling evenly and smoothen the top.
2. Lay one by one purple pie dough strips on top parallel to each other. Starting from the center using longer strips and smaller strips as you reach the edge.
3. Fold all even number strips in half upward.
4. Lay longest white pie dough strip cross wise at the center. Starting from the middle, unfold the strip over it, then fold the strip next to it, do the same on all strips.
5. Lay another white strip close and parallel to the first, then unfold and fold purple strips alternately.
6. Do the same process until pie top is completely covered with weave pie crust. Trim edge
7. Carefully lift weaved pie crust at the edge and brush with egg wash to seal.
8. Cover pie with saran wrap and refrigerate pie for an hour.
8. When ready to bake, brush pie crust with egg wash.
9. In a preheated oven, bake pie for 30-35 minutes at 350 degrees.
Pie when unbaked
Pie just out from the oven
Enjoy and Cook happy!
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