Antiguan Papaya Pie

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.

This dish can be served either warm or cold.