BUKO AND SINGKAMAS PIE

Ingredients:

2	cups	MAGNOLIA ALL PURPOSE FLOUR
1/3	cup	MAGNOLIA GOLD BUTTER UNSALTED, cut into small pieces
1/2	tsp	iodized fine salt
2-3	tbsp	cold water
1	pc	MAGNOLIA BROWN EGG, beaten for egg wash

FILLING:

1/2	cup	sugar
1/2	cup	cornstarch
1	cup	coconut juice
2	cups	MAGNOLIA FULL CREAM MILK
1/2	tsp	vanilla extract
2	cups	grated young coconut meat
1	cup	grated turnip (singkamas)

Procedure:

Preheat oven to 375°F.
Put flour in a mixing bowl. Cut butter into flour using two knives or a pastry cutter. Add salt and water. Knead to form a dough. Divide in half. Roll half of dough out on flat surface and, line onto a pie pan. Reserve the remaining dough as pie cover. Bake for 10 minutes or until the edges of the crust are just starting to turn brown. Remove from oven.

In a saucepan, combine sugar and cornstarch. Add coconut juice, milk and vanilla extract. Stir mixture until lump free then add coconut and turnips. Continuously stir over medium heat for 10 minutes or until mixture thickens.
Place filling into pre-baked crust. Roll out remaining dough and cover pie. Trim off excess dough and, press to seal edges. Brush with egg wash. Bake 40 to 45 minutes or until crust is golden brown.

Makes 8 servings.

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