Filipino Egg Pie Recipes
FILIPINO EGG PIE RECIPE
Steps:
- In a mixing bowl mix together the flour, sugar, and salt. Cut in butter using the mixer by pulsing until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add water a tablespoon at a time, pulsing until dough is crumbly but holds together when pressed. Press the dough together to form a ball.
- Place the pie dough on a floured surface or on a rolling mat and roll it out thinly to a 14-inch round sheet. Gently fold the round dough sheet in half and then in a quarter. Place the dough on a 9-inch pie form with the pointed part exactly at the middle. Unfold the pie dough and gently fit dough into bottom and sides of the plate without tearing it. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 30 minutes to an hour.
- Preheat oven to 350°F/170°C.
- In a large mixing bowl, combine and whisk the 3 eggs and the separated egg yolk. Gradually add the condensed milk while whisking. Add the vanilla extract and continue whisking until all ingredients are well combined. Add the evaporated milk and all-purpose cream and mix well with other ingredients.
- In a separate bowl, beat the egg white using an electric mixer until it forms soft peaks. Fold the beaten egg white into the mixture. (The beaten egg white will give the top of the egg pie a brown color after baking.)
- Pour the filling on the refrigerated pie crust and bake on the lowest rack for 15 minutes at 350°F/170°C then lower the heat to 325°F/160°C and continue baking for 30-40 minutes or until the toothpick inserted in the filling comes out clean.
Nutrition Facts : Calories 396 kcal, Carbohydrate 48 g, Protein 10 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 139 mg, Sodium 416 mg, Sugar 33 g, ServingSize 1 serving
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- In a large bowl, whisk together flour, sugar and salt just until combined. Add the chilled pieces of cubed butter and cut them into the flour using a pastry cutter. The mixture should look like a coarse meal with some bits of flat pieces of butter still visible.
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- Gradually pour the cold water while mixing the ingredients. Continue mixing until all the ingredients are well incorporated.
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- To make the pie crust, in a large bowl, combine and mix the flour, condensed milk, evaporated milk, egg yolk, and butter until you form a dough. (Save this egg white for use in the pie filling later on.)
- Make the pie filling: In a large bowl, combine eggs, condensed milk, and vanilla. Whisk until slightly foamy. Set aside.
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- Create the crust by combining the flour, sugar, and salt then mix well. Add the butter in the middle and mix using a pastry mixer. Gradually pour the cold water while mixing the ingredients. Continue mixing until all the ingredients are well incorporated. Gather the dough and mold it into a ball-shaped figure.
- Sprinkle flour on a clean flat surface and flatten the refrigerated dough using a rolling pin. The flattened dough should be wide enough to cover a 9 inch circular baking pan.
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- Add butter to flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with hands. Work them together until resembling coarse cornmeal with pea-like, butter-speckled pieces.
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- Add the cold butter. Using a pastry blender or fork, mix it to the flour until you have a pebble-like or sand texture.
- Add the egg yolk and gradually pour the ice-cold water. Mix it together until well combined and gather it into a ball shape figure. Cover it with cling wrap and refrigerate for at least 30 minutes or overnight.
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- In a large bowl, combine flour, salt, and sugar. Cover and let chill in the fridge or freezer until bowl is cold. (About 5 minutes)
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