The pichuberry is a very versatile fruit that lends itself to savory and piquant dishes as well as sweet ones, the pichuberry holds its own as the star attraction in a classic dessert like this simple, open-faced pie.

Ingredients:

9-inch baked pie crust

3 cups fresh pichuberries, sliced in halves

½ cup water

2 tablespoons cornstarch

2 tablespoons water

½ cup sugar

2 teaspoons fresh lemon juice

Pinch of salt

Directions:

Preheat the oven to 400 degrees F.

Measure 1 cup of the pichuberries. Place them in a medium saucepan with ½ cup water. Cover and bring to a boil.

In a small bowl, whisk together the cornstarch and the 2 tablespoons of water.

When the pichuberries and water have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes, or until the pichuberries start to burst. Stirring constantly, add the cornstarch mixture, sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 2 cups of pichuberries.

Spoon the mixture into the prepared pie shell and let sit at room temperature for a few hours before serving.

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