Subscribe

Persimmon pie

Persimmon is that strange orange-red fruit you don't quite recognize in the grocery store. With just the right balance of spices its floral notes make for a lovely pie.

  • close
    Going light on spices keeps the unique flavor of persimmon from tasting too much like pumpkin pie.
    The Runaway Spoon
    View Caption
  • About video ads
    View Caption
of

Some years ago I came across some American persimmons, which are a little hard to find in this part of the country nowadays. I got a little overexcited and bought quite a few of the rare gems, so I had to go searching for recipes. A friend gave me an old recipe from her family for persimmon pie, and I quickly made it.

I appreciated the novelty of it – I’d never even heard of persimmon pie until she gave me the recipe – so I continued to make it with imported Japanese persimmons, which are readily available in the cold of winter here. But at some point, I realized that the original version, loaded with classic pumpkin pie spices like cinnamon, nutmeg and cloves really didn’t taste that much like persimmon. In fact, it was pretty close to pumpkin pie. I have tinkered with the basic recipe, reducing the spice to the barest hint of subtle mace and adding a nice dose of complimentary orange that brings out the fruitiness of the persimmons, while highlighting the slightly floral undertones. Now I feel like this is a unique dessert that makes the most of lovely persimmons.

I revisited this recipe recently, because I happened to find some dried persimmon slices in the store, and I couldn’t help but think how pretty they would look as a garnish. A dollop of whipped cream is also a nice touch.

Recommended: 23 heavenly pies

Persimmon Pie
Serves 8

Pastry for one 9-inch pie, homemade or rolled store bought
Zest and juice of one orange
1 large Hachiya persimmon (about 9 ounces)
3 eggs
1 cup heavy cream
1 tablespoon butter, melted
2/3 cup granulated sugar
2 tablespoons light brown sugar
1/2 teaspoon vanilla
1/4 teaspoon mace

1. Preheat the oven to 350 degrees F.

2. Line a 9-inch pie plate with pastry, then line with parchment paper and fill with baking weights or tried beans. Blind bake the crust for 15 minutes, then remove from the oven and gently remove the paper and weights. Leave to cool slightly.

3. Zest the orange into a large mixing bowl, then squeeze the juice into a bowl or measuring cup. Place 2 Tablespoons of the juice in a blender. Cut the stem from the persimmon and cut into pieces and add to the blender. Blend until smooth. You should have one cup of puree. Crack the eggs into the mixing bowl and lightly beat, then stir in the puree, the cream and the butter until well combined. Add the sugars, vanilla and mace and beat until well combined.

4. Pour the filling into the crust and bake the pie for 50 minutes to an hour until the filling is set and only slightly jiggly in the center.

5. Cool completely, then refrigerate until firm.

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

About these ads
Sponsored Content by LockerDome
 
 
Make a Difference
Inspired? Here are some ways to make a difference on this issue.
FREE Newsletters
Get the Monitor stories you care about delivered to your inbox.
 

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.

Loading...

Loading...

Loading...

Save for later

Save
Cancel

Saved ( of items)

This item has been saved to read later from any device.
Access saved items through your user name at the top of the page.

View Saved Items

OK

Failed to save

You reached the limit of 20 saved items.
Please visit following link to manage you saved items.

View Saved Items

OK

Failed to save

You have already saved this item.

View Saved Items

OK