This delightful tropical pie is much simpler to make than you would think because it relies on two Cuban shortcuts. First, the exceptionally easy dough needs no chilling or rolling – simply blend it by hand and press it into the pan. Second, the filling is made from slices of Conchita Guava Paste. Mix the two, bake, and you have a quick, impressive dessert.
3/4 cup vegetable shortening
4 tablespoons (½ stick) salted butter
2 cups all-purpose flour
1 cup sugar
3 large eggs
1 large egg yolk
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons dry sherry
1½ pounds Conchita Guava Paste, cut into ¼ inch slices
Preheat the oven to 350° F. Liquefy the shortening and butter in a medium-sized pot over medium heat.
In a large bowl, combine the ingredients except for sherry and guava paste. Include the shortening and butter, and mix thoroughly with your hands. Incorporate the sherry and blend until combined.
Divide the dough into two equal parts, and place one in a 9 × 12-inch baking pan, pressing down evenly to shape a bottom crust. Cover with the guava slices, and set the remaining dough on top, pounding down evenly to form a top crust. Bake until lightly browned, 40 minutes, permit to cool at room temperature and cut into 2-inch squares.