As seasons change we adjust accordingly.
the warm wet season brings with it the fruition and ripening of the guavas like yellow ornaments dangling by their umbels and filling the mountain air with the distinct scent of paradise.
It is pie making season. Around the same time as the guavas, mango and pineapple ripen, and the trio make for the most delicious medly with the squeeze of a (foraged) lime.
Permaculture Pie, like permaculture itself, is roomy and generous. It embraces place and climate, bending toward any kind of pie really. If your food forest or diverse and wildly tamed garden houses pecans, or peaches, apples or cherries, strawberries or rhubard or all of that, then you’ve got permaculture pie potential.
This one is almost never measured, which makes the guidelines playful. We’d rather make it once and eat it twice and share, so it’s baked in a large skillet and thus requires more of everything. It makes eight very generous portions or sixteen small ones.
Here is a version of late:
*if you alternate the fruit, in doing so consider the sweetness and acidity of each and combine for a good ratio.
3 cups whole wheat or white flour
1/2 cup yucca or garbanzo flour
1/4 cup rice 1/4 cup corn flour
1 cup sunflower oil
1/4 cup milk, coconut or otherwise, added by the tablespoon & mixed in between each pour
dash o’ salt
3 spoons sugar
1/4 tsp nutmeg
1/4 tsp cinnamon
10 Guava’s, halved, centers composted, shells cleaned of worst bruises, and diced
1 cup pineapple thinly diced
1 mango thinly diced
1 lime squeezed
1/2 cup raw cane sugar
3 Tbs vanilla
2 Tbs cinnamon
sprinkle a bit of flour in and mix (for thickening)
Bake at 170°c or 350°F until sweet liquids emerge and bubble into chrystalized pools if amber goodness and voialá!
Thanks for following along!
Pura vida ~ Hanna