Pichuberry Pie

Pichuberry Pie

Eva Zaccaria

A Peruvian power food-infused pie that's healthy and delicious.

6
Servings
198
Calories Per Serving
Deliver Ingredients

Ingredients

  • One 9-inch baked pie crust
  • 3 cups fresh pichuberries, sliced in halves
  • 1/2 cup water
  • 2 tablespoons cornstarch
  • 2 tablespoons water (keep separate from 1/2 cup)
  • 1/2 cup sugar
  • 2 teaspoons fresh lemon juice
  • Pinch of salt

Directions

Preheat the oven to 400 degrees.

Measure 1 cup of the pichuberries. Place them in a medium saucepan with ½ cup water. Cover and bring to a boil.

In a small bowl, whisk together the cornstarch and the 2 tablespoons of water.

When the pichuberries and water 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, sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 2 cups of pichuberries.

Spoon the mixture into the prepared pie shell and let sit at room temperature for a few hours before serving.

Nutritional Facts

Total Fat
8g
11%
Sugar
4g
4%
Saturated Fat
3g
13%
Cholesterol
9mg
3%
Carbohydrate, by difference
30g
23%
Protein
6g
13%
Vitamin A, RAE
35µg
5%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
75mg
8%
Choline, total
13mg
3%
Fiber, total dietary
4g
16%
Folate, total
56µg
14%
Iron, Fe
2mg
11%
Magnesium, Mg
21mg
7%
Niacin
2mg
14%
Phosphorus, P
65mg
9%
Selenium, Se
9µg
16%
Sodium, Na
393mg
26%
Water
99g
4%
Zinc, Zn
1mg
13%

Ube Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Ube Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chili peppers as well as sugar and garlic.