Really, it feels a little like it’s been raining since November… but these past few days it has also gotten chilly here as well. Custard weather. I was looking up something else and found this delightful sounding pie… the photo has got me dreaming of those chilled autumn evenings with a little pie for afters. The lovely blog this comes from is L’Armour de Tarte – which translates as ‘the love of pie’.
FEIJOA & ROSEWATER CUSTARD PIE
Ingredients
- 1 pie shell, par-cooked, 21cm
- ¼ lemon, juiced
- 1 cup feijoa pulp, diced
- 1 tablespoon honey
- 1 tablespoon rosewater
- 2 tablespoons cornflour
Custard
- 300ml cream
- 150ml milk
- 2 eggs
- 2 egg yolks
- 100g sugar
- 55g flour
- 1 teaspoon vanilla extract
- 3 tablespoons rosewater
Method
- Squeeze lemon into a bowl to toss the feijoa pulp in as you are scooping it out to stop it going brown.
- Mix in honey, rosewater and cornflour.
- Spread mix onto pie shell.
- Heat cream and milk in a saucepan, do not allow to boil. Beat eggs, yolks and sugar until sugar has dissolved and mix is light and lemon coloured. Mix in flour, then whisk in the hot cream. Tip mix back into saucepan. Heat gently, still stirring.
- Heat for 2-3min until mix begins to thicken, stirring all the time.
- Remove from heat and add vanilla and rosewater.
- Tip custard onto feijoa mix and spread evenly.
- Bake at 180°C for 45 mins.
FEIJOA FEIJOA 
Another wonderful recipe thanks Juliana… I have to admit to having the same fear as the “love of pie” lady of making custard from scratch that looks anything like this picture, so if I do attempt this I’ll let you know how it goes!
Please let me know how it goes… I have the same anxiety about real custard. I do have a clafouti recipe that was fabulous with peaches and I want to try it with feijoas this season – will post when I get some pics. A very easy kind of pie.