BUKO PIE

    

It is a delicious native pie filled with Buko (young coconut). the best to offer when you have visitors and for pasalubong.

What you need:

CRUST:
2 1/2 cup All purpose flour(APF)
2  teaspoons Sugar (white)
 1/4 teaspoon Salt
2/3 cup Shortening or butter
5-6 tablespoon Coco water or coco juice

FILLING:
3 cups shredded young coco meat
3//4 cup sugar
1 teaspoon vanilla
1/2 cup APF melt with 1/4 coco water
1/2 cup Evap milk
1/2 cup Coco water

a mixture of  1 eggyolk and 3 tbsp evap milk

Eqpt needed:
Pie plate 9"
rolling pin
time 20 to 30 minutes or til done
temp 250-300 deg F

PROCEDURE:

Crust
- blend or melt butter, sugar, salt
- add all purpose flour gradually
- add cooled coco juice a tablespoon every beat to make a dough (you can use dough maker for easier and faster job)
- when everything completes, divide dough into two equal parts
- in a flat surface roll each dough using a rolling pin until wide enough to fit to a pie plate, be noted to sprinkle flour over the flat surface to avoid dough from stickiness to the mat
-arrange the first dough as base to the pie plate
-the second dough will be use to cover the filling

Filling:
- bring to boil evap milk, coco water and sugar
- add shredded young coco meat and let it boil again for 1-2 minutes
- add APF mixture
- stir continuously til it sets
- pour unto the prepared pie
- cover with the second dough (already flattened, seal each side by pressing them)
- using a fork you can make a whole on top to make a exhaust vent of the pie to avoid crust from deforming
- brush top with a mixture of eggyolk and evap milk (2 to 3 tablespoons)
- bake til its done (check if crust is complete)


let it cool before serving