Mazamorra morada is a popular Peruvian dessert made from purple corn and fruit. It's thickened into a pudding-like texture with potato flour or corn starch, and spiced with cinnamon and cloves. It has a beautiful deep purple (morada) color, and is usually served cold or at room temperature. Every time I taste it, I think what a delicious pie filling it would be.I finally put that idea into practice. I mixed some blueberries into the already prepared mazamorra morada for extra flavor, and baked the mazamorra inside two layers of flaky pie crust - a very North American way to enjoy mazamorra morada indeed!
- 1 recipe for double pie crust (see recipe link below)
- 2 cups mazamorra morada
- 2 cups blueberries, fresh or frozen
- 3 tablespoons cornstarch
- 1 tablespoon lime juice
- 3 tablespoons light brown sugar
- Pinch salt
- 2 tablespoons butter
- 1 egg
- 1 teaspoon cinnamon
- 1 tablespoon sugar
- Prepare a double pie crust (recipe here) and chill.
- Prepare the mazamorra morada (see recipe here), and let cool.
- Toss the blueberries with the brown sugar, lime juice, cornstarch, and salt, then gently stir them into the mazamorra.
- Preheat oven to 350 degrees.
- Roll out half of the pie crust and use it to line a 9-inch pie pan.
- Fill the pie with the mazamorra mixture, then dot with pieces of the butter.
- Roll out the other half of the pie dough, and cover the pie as desired (with a lattice, or with decorative cutouts).
- Whisk the egg in a small bowl, and brush it onto the top of the pie. Sprinkle the cinnamon and sugar over the top of the pie.
- Bake pie for 30-40 minutes, or until crust is golden brown and the filling is bubbly.
- Remove from oven and let cook for several hours. Serve warm or at room temperature.