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.
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
Recipe editor Patricia Mitchell
Online Since 1997
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