Cream Puffery Pastry Shop & Cafe Classic Cuban Guava Pie

Source: Chef Amy DeWitt, The Cream Puffery Pastry Shop & Cafe, Boulder, Colorado

Yields two 8-inch pies

8 ounces (2 sticks) butter
2 cups granulated sugar
2 eggs
4 1/2 cups flour
1 1/4 teaspoons baking powder
1 ounce cold water
2 teaspoons vanilla extract
1 (1 pound) can guava paste

Cream butter with sugar and eggs. Incorporate dry ingredients with water and vanilla. Don't over-mix or crust will be tough. Chill dough for 1/2 hour.

Get two 8-inch pie pans ready. Divide dough, roll out bottom crust and place in pie dish. Line bottom crust with thinly sliced guava paste. Roll top crust and cover. Egg wash and score decoratively.

Unbaked pie can be kept in freezer for up to 1 month. Bake in 350 degree F oven until golden, approximately 40 minutes. If baking a frozen pie, allow an additional 10 to 20 minutes baking time.