Starfruit Pie
This starfruit pie is a tropical twist on the classic fruit pie, blending the exotic flavors of ripe starfruit with the warmth of cinnamon and star anise. The filling, simmered to a jam-like consistency and finished with a hint of dark rum and agave syrup, has a unique, rich sweetness that’s elevated by a splash of freshly squeezed lime juice. Baked to golden perfection in a buttery, flaky crust, this pie brings a refreshing balance of sweet and tangy flavors with a touch of island-inspired depth. Perfect for impressing guests or treating yourself, this pie is as visually stunning as it is delicious, delivering a slice of the tropics in every bite!
Ingredients Pie Crust
2 + 1/2 cups all-purpose flour
1 tbsp sugar
1 tsp sea salt
1 cup unsalted butter, cold and cubed
1/2 cup ice water
Instructions Pie Crust
In a large bowl, mix together the 2 + 1/2 cups all-flour, the 1 tbsp of sugar, and the 1 tsp of seasaltsalt. Add cold butter cubes and cut them into the flour using a pastry cutter or your hands until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough begins to form. Shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.
Ingredients Starfruit Pie Filling
8 starfruits (ripe, yellow/orange with minimal green), sliced and seeds removed
1 + 1/4 cups sugar (adjust based on starfruit sweetness)
1 tsp sea salt
1 cinnamon stick
2 star anise
2 tbsp freshly squeezed lime juice
1 tbsp agave syrup
1 oz dark rum
1 tbsp cornstarch (optional, for thickening)
In a medium saucepan, combine the sliced starfruits, sugar, sea salt, the cinnamon stick, and star anise. Cook over medium heat, stirring occasionally, for 15-20 minutes and until the starfruit softens and breaks down into a jam-like consistency. Add the lime juice and cook for an additional 5 minutes. Once the filling thickens, remove from heat and stir in the agave syrup and the dark rum. Let it simmer for 2 minutes to blend the flavors. If needed, thicken the mixture with a cornstarch slurry (1 tbsp cornstarch dissolved in water). Remove the cinnamon stick and the star anise. Let the filling cool slightly.
Assemble the Pie
Preheat the oven to 425°F . Roll out one disc of dough to fit a 9-inch pie pan and transfer it into the pan. Pour the cooled starfruit filling into the crust. Roll out the second dough disc and place it on top of the filling. Trim and crimp the edges, making a few slits for steam to escape, or create a lattice top as shown on the Lion Chef's pie. Brush the top crust with egg wash (1 beaten egg and milk).
Bake the pie at 425°F for 15 minutes. Then reduce the temperature to 375°F and continue baking for another 30-35 minutes, or until the crust is golden and the filling is bubbling.
Serve warm or chilled with whipped cream or vanilla ice cream. The addition of rum and agave syrup brings a rich, tropical twist to the already fragrant starfruit filling!
The image below showcases a freshly baked starfruit pie made from the starfruits grown right here on the grounds of Hacienda Eterna Primavera.
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