Ingredients

9-inch prepared pie crust
3 cups fresh pichuberries
½ cup water
2 tablespoons corn starch
½ cup sugar
2 tablespoons water
2 teaspoon fresh lemon juice
Pinch of salt

Preparation

  1. Preheat oven to 400 degrees F for at least 20 minutes. Remove the piecrust from the freezer and let it rest for about 20 minutes, or until soft and bake according to directions.
  2. Measure out 1 cup of the pichuberries. Place them in a medium saucepan together with 1/2 cup water. Cover and bring them to a boil.
  3. In a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water.
  4. When the water and pichuberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes, or until the pichuberries start to burst. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and the salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of pichuberries.
  5. Spoon the mixture into the baked pie shell and allow it to sit at room temperature for at least 2 hours before serving.
Recipe from Peruvian Power Foods book by Manuel Villacorta. MS, RD

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