How To make Persimmon Cream Pie
1 10-inch buttery pie crust
FILLING:
1 1/2 c persimmon pulp; (5-6 fruits)
1 1/2 c cream
2 tb flour
1 c sugar
2 tb unsalted butter; melted
4 egg yolks
1 egg; whole
1 ts vanilla extract
STICKY PECAN PRALINE CRUMBLE:
2 c pecan halves or pieces
1 c sugar
1/4 c water
1/8 ts cream of tartar
For best results, persimmons must be riper than you think they are. They ripen best at room temperature, points up -- no bags, no ripening bowls. When they look rotten, shriveled, and feel like there's jelly under their skins, they're ready. This can take weeks.
PERSIMMON FILLING: Set oven rack in the center of the oven and preheat oven to 450'F. Scoop persimmon pulp out of skins, discarding seeds and leaves. Puree pulp in a food processor or blender.
Whisk together cream, flour, sugar, and melted butter. Beat together the yolks, the whole egg, and the vanilla and whisk into cream mixture. Fold in persimmon pulp. Pour filling into pie shell. Top with a handful (about 1/2 cup) of praline crumble.
Bake 10 minutes at 450'F. Reduce heat to 350'F and bake 50 minutes to 1 hour more. Rotate pie if crust begins to overbrown, or cover rim
with a foil strip. Filling will nearly boil when done.
FOR STICKY PECAN PRALINE CRUMBLE: Toast pecans on a cookie sheet at 350'F about 10 to 15 minutes, tossing them a few times. (Nuts will
start to smell toasted when they need to come out of the oven.) Butter another cookie sheet and set aside.
In a heavy saucepan, bring sugar, water, and cream of tartar to a boil over medium-high heat. (If crystals form on the sides of the pan, cover the pan for 30 seconds or as long as 5 minutes so steam rinses off the sides.) When the sugar darkens, you may swirl the pan to even the color. As caramel turns the color of light hay, remove from heat. Don't let the caramel get too dark, or the sugar will be too brittle to crumble, and it will snap instead.
Using a wooden spoon, stir in toasted nuts, mixing to coat them very well. Spread caramel-coated nuts out on the buttered cookie sheet, cool 1 hour, then chop coarsely with a knife (a food processor causes the caramel to stick and clump).
You can store the surplus in a tightly covered jar at room temperature for three months.
Source: "Gooey Desserts" by Elaine Corn
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How To make Persimmon Cream Pie's Videos
How to Make Persimmon Pie | rachel republic
I had an abundance of persimmons in the past couple of weeks so I decided to bake some persimmon pie! This recipe is super moist and tasty– enjoy!
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Persimmon Tart | Vegan autumn recipe for an easy tart with ripe persimmons!
Autumn baking means pumpkin and persimmon! Here is a vegan autumn recipe for an easy tart with ripe persimmons, and a little bit of pumpkin for texture. I love the color and consistency of this persimmon pie.
I really hope you're going to enjoy this recipe and share it with your friends and family!
Recipe for a 24-cm cake tin
Ingredients for shortcrust pastry:
200g flour
60g almond flour/plain flour
80g brown sugar
60g water
60g light tasting oil
pinch salt
1 tsp baking powder
zest of 1 lemon
1 tsp vanilla extract (optional)
Ingredients for filling:
700g persimmon (about 4 medium)
130g cooked pumpkin
4 dates
juice of ½ lemon
1 tsp cinnamon/mixed spices
1 tsp vanilla extract
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Persimmons Pie Recipe
Hey,
Do you have persimmons and want to make a good dessert? This pie, easy and quick to make, is the solution!
With a good shortbread dough, a delicious custard flavored with vanilla and of course a seasonal fruit: persimmon!
Ingredients:
1 shortbread pastry (link for the recipe:
50cl of milk
1 tbsp. vanilla extract
2 eggs
100g of sugar
50g of cornstarch
3 persimmons
Some melted butter
Some brown sugar
Some apricot jam
Enjoy!
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Raw Vegan Persimmon Pie Recipe Demo
Anji is back in the Happy Healthy Vegan kitchen for another recipe demo! This time it's a raw vegan pie made with the seasonal fruit, persimmon. Its an easy and healthy dessert that works well for Thanksgiving and Halloween gatherings. Anji gives you lots of little tips and tricks along the way to help you make the best pie that you can!
Anji is wearing Madam Glam Summer Nights cruelty free, 5-free, vegan nail polish: (oops, I said Summer Day)
INGREDIENTS:
1 1/2 cups oats
1/2 cup walnuts
1 cup dates
7-8 Persimmons
Pumpkin Pie Spice
Vanilla powder
Cinnamon powder
Banana (optional)
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Simple Persimmon Cobbler - Easy as Pie
Blanch persimmons in hot water for 30 seconds followed by cold water for easy peeling. For 9 x 13 inch glass baking pan use 8 Fuyu persimmons (about 4 cups) slices or separated, 3/4 cup of sugar, and teaspoon of salt, cover baking pan with 3/4 stick (3 oz) melted butter, then mix one cup flour, one cup sugar, 2 teaspoons baking powder (or 1/2 teaspoon baking soda), teaspoon of salt, and 3/4 cup of milk, and pour ingredients over melted butter, spoon sugar fruit mixture (persimmons are actually a berry) over the mix and bake for 40 minutes. Serve with ice cream.
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Persimmon Pie Recipe Demo - Raw Vegan, Gluten Free
This raw vegan persimmon pie is naturally sweet and completely gluten free.
It's a great option for festive occasions when you want to have delicious, filling treats without indulging in unhealthy options around you.
Get the full recipe here:
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