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| Persimmon Pie |
Brian: One thing we have tried to do is to make pies that match the seasons. It is also fun to make pies, like sugar cream, that have roots from where we are from. While at Anderson's Orchard this weekend, we picked up a couple of ingredients that accomplish both goals, gooseberries and persimmon pulp
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| Persimmon Pulp and Gooseberries |
Angie: I am from Bloomington, Indiana, which is about 30 minutes north of Mitchell, Indiana. Every year the town has a Persimmon Festival, which features a parade and lots of food dedicated to the persimmon. In particular, many southern Indiana residents have a fondness for persimmon pudding.
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| Indiana Persimmons |
Brian: If you would like to read more about persimmons, a fruit also found in Japan and China, you can view details here. But we are here to talk about persimmon pie, and the only logical ingredient to being with, is persimmon pulp!
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| Persimmon Pulp |
Angie: Rather than go through the process of harvesting the persimmon, we purchased the frozen pulp. We thawed it out and added 1 Cup per the recipe. We then began adding our dry ingredients.
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| Mixing dry ingredients with persimmon pulp |
Brian: The next thing you do is add in your eggs, whisking them in one at a time.
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| Adding one eggs, one at a time, to persimmon mixture |
Angie: After your eggs have all been mixed in, add 1/2 C of heavy cream.
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| Adding heavy cream |
Brian: Now all you need to do, is add the mixture to a partially baked pie shell, and bake! The recipe we used wasn't clear on what "partially baked" meant, so we went with 10 minutes. Typically this is meant to keep the pie crust from becoming soggy.
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| Pouring mixture into pie shell |
Angie: This pie recipe was for 30 minutes, and although we normally have to add time to most pie recipes we encounter, this one set up nicely. The pie will look similar to the consistency of pumpkin pie.
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| Baked Persimmon Pie! |
Brian: I like persimmon pudding, so I really enjoyed this pie. Persimmon has a unique taste that is difficult to describe, but pumpkin pie is the nearest equivalent I can think of. It tastes great with some whipped topping.
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| Persimmon Pie with whipped topping |
Angie: I LOVE Indiana all year round, but fall, oh Indiana has the most glorious fall season. Apple orchards, pumpkin patches, hay rides, bright sun with a cool breeze, and the beautiful colors of the changing trees. When this persimmon pie was cooking the aroma was amazing and just brought a smile to this Hoosier girl's face :)
Pie Recipient of the Week
Our pie recipient of the week is Katie. She cuts the hair of all the ladies in our household, but has cut Emilee's the longest. She has never had persimmon pie, so hopefully she enjoys it. The ladies certainly enjoy seeing her!
Persimmon Pie
Makes a 9-inch pie; serves 6 to 8
Ingredients:
9-inch pie shell, partially baked
1 cup persimmon puree (about 4 cups small Southern persimmons or 4 to 6 Italian or Japanese persimmons)
2/3 cup packed dark brown sugar
¾ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
2 eggs
½ cup heavy cream
Whipped cream (optional)
1 cup persimmon puree (about 4 cups small Southern persimmons or 4 to 6 Italian or Japanese persimmons)
2/3 cup packed dark brown sugar
¾ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
2 eggs
½ cup heavy cream
Whipped cream (optional)
Preheat the oven to 350°. Place the pie shell on a sturdy baking sheet and set aside. In a mixing bowl, whisk the persimmons puree, brown sugar, cinnaon, and nutmeg together. Whisk in the eggs, one at a time, then the heavy cream. Pour the persimmon filling into the pie shell. Bake for 30 minutes, or until just set. Let the pie cool completely before cutting. Serve plain or with a dollop of whip cream, if desired.
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