|
Brigit's Persimmon Pie |
| Preparation: 15 minutes |
| Cooking Time: about 60 minutes |
| Ingredients (Serves 8) |
| 15 oz (1 1/2 cup) |
Soft, ripe persimmons (2 or 3 large persimmons) |
| 1can (12 fl .oz.) |
Carnation evaporated milk |
| 3/4 cup |
Brown sugar |
| 1/2 Tsp. |
Salt |
| 1 Tsp. |
Ground cinnamon |
| 1/2 Tsp. |
Ground ginger |
| 1/2 Tsp. |
Ground cloves |
| 1 Tsp. |
Vanilla or rum flavoring |
| 2 |
Large eggs |
| 1 |
Marie Callander's Deep Dish Pie Shell (prepare in advance according to directions) |
| Preparation |
| • |
Wash persimmons, peel and purée in blender |
| • |
In a bowl, beat all ingredients together. |
| • |
Pour into pie shell and bake for 15 minutes in oven pre-heated at 425°F. (218°C.) |
| • |
Reduce temperature to 425°F. (176°C.) and bake for 40 to 50 minutes, or until a knife inserted near the center comes out clean. |
| • |
Cool for a couple of hours and serve, or refrigerate. |
|
Click on the images above to see larger pictures |
| Comments |
| • |
We have a of persimmon tree in our backyard, and since the fruits tend to ripen all at the same time, this is a good, yummy way to use them up. |
| • |
Made as if it were a pumpkin pie, but the pumpkin purée is substituted with the fresh, pureed persimmons. Very good served with homemade whipped cream. |
| Wine and Beverage Pairing |
| • |
Prosecco di Valdobbiadene, Lambrusco di Sorbara DOC Amabile (Semisweet), Moscato di Sorso Sennori. |
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