Traditional Filipino baked pastry style, purple yam and coconut sport (macapuno) filled pie. Made with just grated purple yam, coconut sport, sugar, butter, eggs and evaporated milk, in a semi flaky crust. Prep Time
1 hr 10 min
2 Cups all purpose flour
1 Teaspoon salt
1 Teaspoon sugar
3/4 Cup (170 g) shortening
8 Tablespoon ice water
2 Cups grated purple yam
1 Cup sugar
1 Cup ( 8 ounces) butter
1 Bottle coconut sport
1 Cup evaporated milk
In a mixing bowl, put flour, salt, and sugar. Mix until completely combined.
Add shortening cubes into flour mixture, and chop up and down using a pastry blender.
Until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
Add ice water 1 tablespoon at a time, mix until mixture just begins to clump together.
Wrap dough in plastic wrap and chill for 30 minutes.
Remove the dough from the refrigerator and let sit at room temperature for 5-10 minutes.
Roll out with a rolling pin on a lightly floured surface to a 12- 13 inch circle.
Transfer dough to pie plate by loosely rolling around rolling pin.
Put butter and sugar in a mixing bowl, and blend until smooth and creamy
Put grated purple yam and evaporated milk in a separate bowl, beat until smooth.
Add vanilla flavoring and beaten eggs, continue mixing until well combined.
Mix the purple yam mixture in butter mixture.
Continue mixing while slowly adding the coconut sport.
Pour mixture into a pan line with crust, and spread evenly.
Gently place the other piece of crust onto the top of the filling in the pie.
Press edges together to seal and flute as desired, and trim excess dough.
Poke a hole in top crust to vent steam, and brush with beaten egg.
Bake in a pre-heated oven at 350°F for 35-40 minutes.