Ingredients:

•  1 (14.1 oz) package double-crust pie pastry, thawed

•  1/2 cup white sugar

•  3 tbsp all-purpose flour

•  1 Catania lime, zested

•  1 tsp ground cinnamon

•  1/4 tsp ground nutmeg

•  1/8 tsp salt

•  4 cups of ripe Catania guavas, peeled, seeded, and sliced thinly 

•  1 tbsp freshly squeezed Catania lime juice

•  3 tbsp cold butter, cut into small pieces

Directions:

1. Preheat the oven to 425°F (220°C).

2. In a large bowl, combine sugar, flour, lime zest, cinnamon, nutmeg, and salt; set aside.

3. Fit 1 pie crust into a 9-inch pie plate. Arrange the guava slices in the crust, layering them carefully and mounding the slices in the center for a nice, even filling.

4. Sprinkle the flour-sugar mixture evenly over the guava slices. Drizzle fresh lime juice over the top, followed by small pieces of butter.

5. Cover filling with remaining pie crust and crimp edges together. Make several slits in the top crust to allow steam to escape.



6. Bake the pie in the preheated oven for 10 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30-40 minutes, or until the crust is golden brown and the filling is tender.

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