My big contribution to Thanksgiving dinner is always pies – pumpkin, pecan and mince are required to get me through the door of Julie’s house, and then I usually throw in 1-2 more, wildcard pies. The creative pies, if you must.
Yesterday I took the required three, plus Apple/Cranberry with French Crumble Topping, and a Fuyu Crunchy Persimmon Pie. Both were well received. The Crispy Persimmon Pie (forefront of photo above) was one my Mom had cut out from Sunset Magazine in November 1981, but I am not certain she ever tried it. It was on the same page as a Custard Persimmon Pe and Spaghetti Squash with Orange-Filbert Butter. Funny how times have changed. Filberts are now called Hazelnuts, which oddly sound more exotic.
Crispy Fuyu Persimmon Pie
Originally from Sunset Magazine November 1981, this pie takes advantage of Fuyu persimmons, the variety persimmon best enjoyed on the crispy side. While my family enjoyed the pie as written, I would like to be creative with the thickening agent next time (cornstarch or flour) and try some additional spice (ginger, nutmeg, ras el hanout, chinese five spice, garam masala).
- 2 1/2 pounds firm-ripe Fuyu persimmons, peeled and sliced (or quartered)
- 1/3 cup granulated sugar
- 1/3 cup firmly packed brown sugar
- 2 1/2 TBS quick-cooking tapioca
- 1 tsp ground cinnamon
- 1/2 tsp grated orange peel
- 1/2 tsp grated lemon peel
- 3 TBS lemon juice
- Pastry for double crust pie (that is two crusts, for those of you counting)
- 1 TBS butter, cut into small pieces
- In a large bowl, combine persimmons, granulated sugar, brown sugar, tapioca, cinnamon, orange peel, lemon peel, and lemon juice; stir gently to blend.
- Fit one pastry round into a 9-inch pie pan. Pour in persimmon mixture and dot with butter.
- Lay remaining pastry round over fruit. Fold pastry edges together and crimp to seal. Cut decorative slits in top pastry.
- Bake on the lowest rack in a 375° oven until juices bubble in center of pie and pastry is well browned, about 1 hour. If pastry edges brown before pie is done, drape dark areas with foil. Cool pie on a rack. Serve at room temperature.
Preparation time: 20 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 8
Recipe by Gudrun Enger.
Microformatting by hRecipe.