Episode 2.4: Mini Pies Recipe (Buko, Pineapple, and Egg) | American Teachers in the Philippines
In this episode, I make three variations of Filipino pies, in mini format: Buko Pie, Pineapple Pie, and Egg Pie.
Mini-Pies (Buko, Pineapple, and Egg)
Makes 12 mini pies (4 buko, 4 pineapple, and 4 egg pies)
Ingredients
Pie Dough:
2 c flour
1 T salt
¼ t baking powder
2 T sugar
2/3 c butter, frozen, grated
4 T water
Buko Pie Filling:
1 - 16oz packet shredded young coconut (usually in frozen section of Asian market)
1/4 c sugar
2.5 T coconut water (used what was in the frozen pack)
2.5 T evaporated milk
1.5 T cornstarch
Pineapple Pie filling
1 c canned pineapple, crushed and drained
2.5 T sugar
1.5 T cornstarch
Lemon juice from 1/3 lemon
A few drops pineapple extract
Egg Pie Filling
2 egg yolks
1/2 c evaporated milk
1/2 c sweetened condensed milk
Zest from half a lemon
Instructions
1. Combine flour, salt, baking powder, and sugar.
2. Grate frozen butter into flour mixture.
3. Combine with a wooden spoon.
4. Add ice cold water, 1 tablespoon at a time, and combine dough with hands (don’t touch the dough more than needed - we don’t want the dough to warm up very much).
5. Wrap dough in plastic wrap and place in fridge for 90 minutes.
6. While dough sets, begin the fillings:
7. Buko Filling: Add coconut, coconut water, evaporated milk, and sugar to saucepan over medium heat. Once up to heat, swiftly stir in the cornstarch to avoid clumps. Heat until mixture is thickened.
8. Pineapple Filling: Add pineapple and sugar to saucepan over medium heat. Once up to heat, add pineapple extract, lemon juice and swiftly stir in the cornstarch. Heat until mixture is thickened.
9. Egg Pie Filling: Slowly combine egg yolks, evaporated milk, and condensed milk in a bowl using a whisk until the yolks are incorporated. Strain through cheese cloth.
10. Section dough into 20 portions and roll into rounds. Place 12 rounds in a greased muffin tin, and split the filling among the cups of the tin. Top the buko and pineapple pies with the remaining rounds, and use a knife or toothpick to make steam holes.
11. Bake pies at 350°F for about 30 minutes (may vary for your oven, but I look for the egg pie to be set).
12. Let cool and use a knife to remove the pies from the tin.
