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.
- Preheat oven to 450°F.
- 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.
Note: We extracted pulp from our persimmons using a food mill.
Here are links to our piecrust recipes. Either standard or butter pastry is a good choice for this pie.
- Standard Pie Pastry
- Butter Pastry
- Graham Cracker Crust
- Gingersnap Crust
- Vanilla Wafer Crust
- Chocolate Cookie Crust
- Coconut-Shortbread Piecrust
Prep time: 15 Min; Cooking time: 40 Min; Total time: 55 Min
Recipe editor Patricia Mitchell