Ingredients:
2 cup buco sliced into
2 ½ cm. squares
2/3 cup + 2 tbsp sugar
½ cup butter or margarine
1 beaten egg
½ cup buco water
½ cup evaporated milk
½ cup grated cheese
½ cup corn starch dissolved in
¼ cup H20
Procedure:In a large pan, combine buco water and bring to boil for 15 minutes or until buco is tender. Drain, mix sugar, evaporated milk, butter or margarine, cheese and buco, let boil for 10 minutes while stirring, then, add egg and dissolved corn starch and continue to stir for about 20 minutes until thick and bubbly. Remove from heat and allowed to cool, set aside.Prepare dough for double crust pie, roll out the but on crust and fit well into the greased pie pan. Pour filling into the lined pan covered with top with egg or evaporated milk. Bake again until crust is golden brown and shiny. Cool at room temperature and chill well before serving.