|
|
Tell A Friend About This Recipe --- More Recipes--- Add your Recipe
Persimmon Pie by www.country-cooking.com
1 Unbaked 9-inch pie crust
2 c Persimmon puree
1 tb Flour
1/3 c Honey
1 tb Sorghum
1 ts Cinnamon
1/2 ts Nutmeg
1/8 ts Allspice
3 ea Eggs
1 c Evaporated milk
Brush crust with egg white from one of the eggs; set aside. Mix persimmon
with flour, honey, sorghum and spices. Beat in eggs and milk. Pour into
prepared pie crust. Bake at 400F 40-50 minutes until pie doesn't jiggle
when shaken. Cover edges with circle of foil if crust begins to brown too
much.
Native persimmons are so sweet that they have also been called wild figs or
sugar plums. The English word persimmon is said to have come from the
Algonquin word pessemin. Like apricots, persimmons contain ample amounts
of vitamins A and C. The easiest way to get persimmon pulp is to puree
fully ripe persimmons using a food mill or a Chinaman sieve. Aluminum or
plastic sieves are best since iron or tin will turn the rosey orange pulp
dark. Freeze any you don't use now for use later in winter and spring.
When ripe, persimmons are very soft and take on a dusty pale lavender cast.
Persimmon pulp can be used in any pumpkin recipe with similar results. It
marries well with cinnamon, nutmeg and orange. Since it is not as think as
pumpkin, adding a little flour to pie fillings is a good idea.
|
|
|
Powered by Country-cooking.com
|
