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Budget Friendly Meals. New Meal Coupons for October.
Fruit Pie Surprise Today's Recipe of the Week is an fruit pie that you may not have eaten before - Persimmon Pie. Persimmons are a wonderfully flavorful fruit -- a natural for creamy pies spiced with cinnamon and nutmeg. Unfortunately, persimmons do not lend themselves to mass production. They are thin skinned, fragile, and do not ship well. So they are mainly available in relatively small quantities during autumn when they ripen. If you are lucky enough to find persimmons at your supermarket or local farmers market, don't pass up the chance to make this lovely pie.
Also, the State Fair continues up in Dallas, and there's an interesting new design exhibit at the Museum of Fine Arts in Houston.
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With rare exception, persimmons are available only during the fall. You'll find them in limited quantities in supermarkets, or maybe you're lucky enough to have access to a persimmon tree. However you manage to get your hands on this lovely orange, thin-skinned fruit, make this pie. We extracted pulp from our persimmons using a food mill.
Beat the egg yolks and combine in a mixing bowl with the sugar, persimmon pulp, cinnamon, nutmeg and salt. Stir in the milks.
Beat the egg whites until stiff peaks form. Gently fold the egg whites into the persimmon mixture.
Pile into the pie shell, and bake for 10 minutes at 450°F. Lower heat to 325°F and bake for 30 minutes more. Test for doneness when a knife inserted into pie center comes out clean.
Makes one pie. Prep time: 15 minutes; Cooking time: 40 minutes; Total time: 55 minutes
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