Without using any dairy, this quick and simple vegan mushroom sauce is thick, creamy, and delicious. With mashed potatoes, very delectable.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- ½ cup white sugar
- 3 tablespoons all-purpose flour
- 1 lime, zested
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 1 (14.1 ounce) package double-crust pie pastry, thawed
- 4 cups peeled, seeded, and thinly sliced guavas
- 1 tablespoon lime juice
- 3 tablespoons cold butter, cut into small pieces
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine sugar, flour, lime zest, cinnamon, nutmeg, and salt in a large bowl; set aside.
- Fit 1 pie crust into a 9-inch pie plate. Arrange guava slices on the bottom of crust, mounding slices of guava in the center. Sprinkle guava with flour-sugar mixture. Drizzle with lime juice, then dot with butter.
- Cover filling with remaining pie crust and crimp edges together. Make several slits in top crust to allow steam to escape.
- Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees (175 degrees C) and continue baking until filling is tender and crust is golden, 30 to 40 more minutes.
Nutrition Facts
| Calories | 383 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 6 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 303 mg |
| Sugars | 20 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t use flour because of a gluten allergy so I just substituted with an egg.I also dubled the cinimon because I didn’t have nutmeg.
Delicious pie will make it again, used tapioca and used Splenda and subtracted 1/2 the sugar. Eating the pie with melted cheese was superb
Followed the recommendation of a previous reviewer and upped the cinnamon an additional 1/2 tsp. I would also recommend some flour in the pie to thicken the juices. Turned out wonderful. I did cheat an add 1 gala apple in because I was getting tired of cutting and deseeding guava. Glad I did, because I realized I’m not a big fan of Guava. I also subbed 1/2 cup in place of the 1/2 sugar. All turned out great!
Fast and Easy! The ingredients complimented the fruit well. On the next batch of pies I added a 1/2 teaspoon cinnamon then precooked 2 cups of fruit and thickened using 1/4 cup water to 1/3 cup flour, bring to a rolling boil stirring constantly. Remove from heat and cool approx. 10 mins., build pie as above less 2 cups fruit. Lastly add precooked fruit mixture, lemon, juice and butter cubes, cover with crust and cook per directions. This makes the pie thick and easy to serve.
Great, fast, and easy to make! Very tasty addition to our Thanksgiving meal!