Miranda's Feijoa Butterscotch Pie

This is a variation on Alison Holst's Butterscotch Peach Pie as described on Nine to Noon Monday, February 16, 2004.

Lacking peaches and with a garden full of feijoas, we thought we'd give it a go anyway as the rest of the recipe looked so damned nice.

Ingredients: Filling
½ cup firmly packed DARK brown sugar
2 Tbsp plain flour
1 Tbsp cornflour or custard powder
2 Tbsp orange juice
25g butter
2 large eggs
20-25 ripe, medium to large feijoas

Ingredients: Crust
1 square supermarket pastry

Heat the oven to 190°C, with the rack at or just below the middle. Measure the first three filling ingredients into a fairly large microwavable bowl and mix well. Stir in the orange juice then microwave the mixture at full power for 1 ½ - 2 minutes, until it boils. Take out, stir in the butter and leave to cool while you prepare the pastry.

Line a deepish 20cm square pie dish or equivalent with the pastry.

Beat the eggs into the cool butterscotch mixture, then slice the peeled feijoas into it, stirring to coat them well.

Tip feijoa and butterscotch mixture into the lined pie plate. Bake for 30 - 40 minutes until the filling has set in the middle. Serve warm, dusted with icing sugar, with vanilla icecream or lightly whipped cream.

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