Papaya Pie RecipeOrigin: Liberia Period: Traditional |
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Papaya (pawpaw) are common fruit in West Africa, available in most markets and Liberians, with their love of baking, often make these into a pie. The recipe given here is based on one from my wife's grandmother. The main difference is that we now use my recipe for a sweet shortcrust pastry as a base. Ingredients
enough Sweet shortcrust pastry dough (made with margarine) to cover a 25cm diameter pie dish with pastry left over (about 300g) 
Papaya Pie Preparation:Method:Mash the papaya in a bowl then allow to cool before adding the remaining ingredients. Mash further then stir to combine thoroughly. Roll out the majority of the dough (reserve some) until large enough to cover the base of a 25cm pie dish. Fill the pie with the papaya mixture then trim off any excess pastry. Combine this with the reserved pastry and roll out until flat. Cut strips from this pastry and use these to criss-cross the top of the pie. Place in an oven pre-heated to 160°C and bake for about 40 minutes, or until the pastry is cooked through and the top is golden brown. Serve warm. |
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