Papaya Pie is a traditional Antiguan recipe for a classic pie of papaya custard with lime. The full recipe is presented here and I hope you enjoy this classic Antiguan version of: Papaya Pie.
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Ingredients:
250g Sweet Shortcrust Pastry Dough
4 egg whites
4 tbsp flour
4 tbsp sugar
generous pinch of cinnamon
3 ripe medium-sized papaya
2 tsp lime juice
1 tsp freshly-grated lime zest
a few drops of orange extract
Method:
Roll the pastry out and use to cover a 22cm pie dish. Place greaseproof paper in the base (typically trimmed to a circle known as cartouche), add baking beans and place in an oven pre-heated to 180°C (350°F/Gas Mark 4) to blind bake for 15 minutes.
Meanwhile, peel and de-seed the papaya and roughly mash before adding the lime juice and lime zest. Blend with a fork before folding-in the flour and sugar. Add the egg whites to a clean bowl and whisk until they form stiff peaks then fold into the papaya mixture. Turn the fruit and egg mix into the pre-baked pastry shell then return to the oven and bake for about 25 minutes, or until the top of the pie is nicely browned.
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