Los Baños: Buko Pie

Buko Pie is one of the products you must try when traveling south.  It’s the specialty of the Laguna Province, specifically Los Baños. It is a traditional Filipino pastry style, young-coconut-filled pie. It’s just like a coconut cream pie; the only difference is it’s made with young coconuts (buko in Filipino) and has no cream.

Estimated cooking time is 1 hour and 30 minutes.

INGREDIENTS

Crust:

·                     2 cups all-purpose flour

·                     1 tsp. salt

                                               ·                     2/3 cup shortening

·                     1 piece eggyolk

·                     1 tsp. vinegar

·                     1/4 cup ice water

Filling:

·                     4 cups coconut meat

·                     1 cup coconut water

·                     1 300 ml. can Sweetened Condensed Milk

·                     2/3 cup cornstarch

COOKING INSTRUCTIONS

·         4 cups coconut meat

·         1 cup coconut water

·         1 300 ml. can Sweetened Condensed Milk

·         2/3 cup cornstarch

·         Blend flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter.

·         Combine yolk, vinegar and water; slowly add the liquid to the flour mixing until dough can be handled.

·         Divide dough into 2 parts with one part slightly bigger than the other. Roll bigger dough to about 2 inches larger than a 16-inch pie plate.

·         Fit dough into a pie plate, letting sides hang.

·         Roll out remaining dough for the crust.

·         Set aside.

·         Combine filling ingredients in a thick saucepan.

·         Cook stirring constantly until thickened. Cool then pour into prepared crust.

·         Cover with top crust; flute or crimp edges together to seal.

·         Bake for 1 hr. at 425 degrees F.

Happy eating!