Creamy Guava Pie Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine flour, sugar, lime zest, cinnamon, nutmeg, and salt in a large bowl.
• Fit pie crust in a 9-inch pie plate. Arrange guava slices on the bottom of the prepared pie crust, mounding slices of guava in the center of the crust. Sprinkle guavas with flour and sugar mixture. Drizzle pie filling with lime juice and dot with butter pieces.
• Cover pie filling with the second pie crust and crimp the edges together. Make several slits in the top crust to allow the steam to escape.
• Bake the pie in the preheated oven for 10 minutes. Reduce temperature to 350 degrees (175 degrees C) and bake until the filling is tender and the crust is golden, 30 to 40 minutes.

Steps:

• Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with a parchment sling, leaving some over hang on the long sides.
• Make the cake: In a large bowl, whisk the cake flour, baking powder and kosher salt until combined. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until well combined, about 3 minutes. Add the egg whites, in three additions, beating about 1 minute after each. Reduce speed to low, add the oil and mix until combined, about 1 more minute.
• In a separate bowl, whisk together the milk, guava concentrate, vanilla and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients to the bowl of the stand mixer, mixing well after each addition.
• Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
• Make the frosting: In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes. Gradually increase the speed to high and whip until it's light and fluffy with stiff peaks, another 2 to 3 minutes. (Don't overwhip!) Transfer the whipped cream to a bowl.
• Replace the bowl on the stand mixer and fit the machine with the paddle attachment (there's no need to clean the bowl). Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.
• Lower the speed to medium and add the food coloring (if using). Add the guava concentrate in four additions, mixing well after each addition, and scraping down the sides of the bowl with a rubber spatula after the second and the final additions. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.
• Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges. Chill for at least 2 hours before serving. Cut into 24 pieces and serve immediately.

Steps:

• Preheat oven to 425°F with rack in middle.
• Beat egg with a fork, then put 1 1/2 tablespoons egg in a small bowl with water (1/2 tablespoon) and lightly beat to make egg wash.
• Put remaining beaten egg in a food processor with cream cheese, sugar, and vanilla and purée until smooth. Transfer to a small bowl.
• Purée guava preserves with lemon juice in cleaned food processor until smooth.
• Put a baking sheet in oven to preheat 5 minutes while you prepare pastry.
• Roll out pastry on a floured work surface with a floured rolling pin into an 11- by 9 1/2-inch rectangle. Cut rectangle in half crosswise.
• Transfer 1 piece of pastry to a sheet of foil. Spread cream cheese mixture in a 3 1/2-inch-wide strip down middle of pastry, leaving 1-inch borders on all sides. Dollop 2 rows of preserves lengthwise on top of cheese mixture, about 1 inch apart.
• Fold remaining piece of pastry in half lengthwise and put folded edge nearest you. Leaving a 1-inch border on sides and top of pastry, cut 1 1/2-inch-long slits every 1/2 inch through folded edge to top border.
• Brush some of egg wash around filling. Unfold cut pastry and lay over filling. Lightly press edges to seal and brush top of dough with some egg wash. Bake on foil on hot baking sheet until puffed and golden-brown, 25 to 30 minutes. Transfer pastry to a rack to cool completely.

Steps:

• Drain liquid from guavas (reserve liquid); pat guavas dry.
• Pour 5/8 pint of liquid into a small saucepan and bring to boil over high heat.
• Cook briskly until liquid is reduced to approx 3/8 pint.
• Reduce heat to low and stir in 3 Tbsp lime juice.
• Taste and add more juice if needed.
• Stir arrowroot mixture and blend; pour into simmering guava juice mixture stirring constantly until mixture thickens to a light syrupy glaze.
• Remove pan from heat.
• Spread a thin coating over inside surface of pie case.
• Place guavas in pie case, cut side down, ensuring that bottom of case is covered completely.
• Arrange rest of guavas in concentric circles on top.
• Pour rest of glaze evenly over pie and cool to room temperature.
• Serve accompanied with whipped cream.