Apple Persimmon Pie
I have somehow fallen in love with the Persimmon. I simply love its full round shape, its lovely orange glow, its crisp/firm/tangy-ness that has become an integral part of my last two autumns.... After seeing a beautiful Persimmon tree in the neighborhood, I am actually toying with the idea of planting a tree myself...but I digress
At any rate, I have been eating as many persimmons as I could get my hands on the last month or so. I had two left tonight and my supplier, the local IGA, has finally run out (pout pout). So what better time than to experiment one final time with an Apple Persimmon Pie.
I tried to make Apple Persimmon Pie the first time for my housewarming party. While the pie was absolutely delicious (it was almost gone as soon as it was served), it turned out more the consistency of "pie soup" (which it was affectionately nicknamed) rather than proper pie. I decided this time to riff on a recipe for Rhubarb Sorrel Crisp in Simply in Season (isbn 0-8361-9297-4), an absolutely fantastic Mennonite cookbook, to get a standard consistency to my filling. The result is more or less as follows (I've doubled the filling recipe since I only had 3 c. total of fruit and the 9" pie pan was only slightly over 1/2 full...you might need to play with the amounts a bit but the proportions should be more or less accurate):
3 c. chopped persimmon
3 c. chopped apple (tart varieties are best)
2/3 c. sugar
splash of water
1/2 tsp. pomegranate molasses (optional) (lemon or orange zest might similarly work to provide a little kick of tart)
1 Tb. cinnamon
1/2 tsp. cardamom powder
pinch nutmeg
pinch ground clove
Splash of water
1/4 c. water
3 Tbs, cornstarch
2 pie crusts (use your own favorite pie crust recipe or buy pre-made pie crusts from your grocery)
Combine persimmon, apple and sugar in large cast iron pan on medium to medium-high heat. Splash with water. Bring mixture to a boil (the splash of water should act as a catalyst for the sugar to melt and encourage the apples and persimmons to release part of their juices) and simmer for 4 minutes, stirring frequently. While simmering, add cinnamon, cardamom, nutmeg and clove. In a small bowl or pyrex measuring cup, dissolve cornstarch into 1/4 cup water. Stir cornstarch mixture into fruit in three to four batches, stirring between each addition. (Note: you may not need all of the cornstarch mixture, the goal is to have a thick mixture not a gelatinous goo.)
Place one pie crust at the bottom of a 9" un-greased pie pan, poking a few holes in bottom with a fork. Add fruit mixture. Cover pie with second pie crust, making slits in the top and pressing the pie crusts together around the edge with a fork. Cover edges with aluminum foil. Place pie in preheated 425 degree oven for 20 minutes. Lower temperature to 350 degrees, remove foil and cook for an additional 5-7 minutes. Serves 8.
P.S. Just tried the first slice out of the oven...wow. Delicious!
At any rate, I have been eating as many persimmons as I could get my hands on the last month or so. I had two left tonight and my supplier, the local IGA, has finally run out (pout pout). So what better time than to experiment one final time with an Apple Persimmon Pie.
I tried to make Apple Persimmon Pie the first time for my housewarming party. While the pie was absolutely delicious (it was almost gone as soon as it was served), it turned out more the consistency of "pie soup" (which it was affectionately nicknamed) rather than proper pie. I decided this time to riff on a recipe for Rhubarb Sorrel Crisp in Simply in Season (isbn 0-8361-9297-4), an absolutely fantastic Mennonite cookbook, to get a standard consistency to my filling. The result is more or less as follows (I've doubled the filling recipe since I only had 3 c. total of fruit and the 9" pie pan was only slightly over 1/2 full...you might need to play with the amounts a bit but the proportions should be more or less accurate):
3 c. chopped persimmon
3 c. chopped apple (tart varieties are best)
2/3 c. sugar
splash of water
1/2 tsp. pomegranate molasses (optional) (lemon or orange zest might similarly work to provide a little kick of tart)
1 Tb. cinnamon
1/2 tsp. cardamom powder
pinch nutmeg
pinch ground clove
Splash of water
1/4 c. water
3 Tbs, cornstarch
2 pie crusts (use your own favorite pie crust recipe or buy pre-made pie crusts from your grocery)
Combine persimmon, apple and sugar in large cast iron pan on medium to medium-high heat. Splash with water. Bring mixture to a boil (the splash of water should act as a catalyst for the sugar to melt and encourage the apples and persimmons to release part of their juices) and simmer for 4 minutes, stirring frequently. While simmering, add cinnamon, cardamom, nutmeg and clove. In a small bowl or pyrex measuring cup, dissolve cornstarch into 1/4 cup water. Stir cornstarch mixture into fruit in three to four batches, stirring between each addition. (Note: you may not need all of the cornstarch mixture, the goal is to have a thick mixture not a gelatinous goo.)
Place one pie crust at the bottom of a 9" un-greased pie pan, poking a few holes in bottom with a fork. Add fruit mixture. Cover pie with second pie crust, making slits in the top and pressing the pie crusts together around the edge with a fork. Cover edges with aluminum foil. Place pie in preheated 425 degree oven for 20 minutes. Lower temperature to 350 degrees, remove foil and cook for an additional 5-7 minutes. Serves 8.
P.S. Just tried the first slice out of the oven...wow. Delicious!