PERSIMMON PIE

PERSIMMON PIE
If you love persimmons and you love pie, this is a keeper.   And also a nice change from pumpkin pie.   I adore pumpkin pie, but it's amazing how persimmons come pretty darn close to pumpkin, but you'll taste the subtle notes of the persimmons which is very  yummy.  I absolutely adore ginger, nutmeg, cinnamon and cloves in my pies. I have added them, but if you feel that you do not need to be added feel free to omit them.  This make a great addition to the ThanksGiving table or for any special occasions.

NOTE: To really get the full flavor of this pie, use freshly grated or crushed spices.

INGREDIENTS:

DOUGH

2 Sticks of butter.  Cut into cubes and chilled in the freezer
3 to 5 Tablespoons of Ice water.
4 cups of flour.

FILLING:
1 3/4 Cup of Very Ripe Persimmons    
3 Eggs 
3/4 Cup Sugar
1 Cup of Condensed Milk
5 Table spoons of flour
1 Teaspoon Cinnamon
1/2 Teaspoon ground fresh cloves
1/2 Teaspoon nutmeg freshly grated.
1/2 or more of freshly grated Ginger.

METHOD OF PREPARATION:

Have either a glass pie dish ready or a foil one, either will do fine.

FIRST: MAKING THE DOUGH.

Put the four cups of flour into a large glass dish and add the 2 cups of diced chilled butter.  Now with either a pastry knife or your fingers.  Work the butter into the flour until it look like a course bread meal and no big clumps of butter remain.  Next add 3 table spoons at a time of cold ice water and mix into the mixture until it starts to hold, if need be add 2 more tablespoons.  Do not get discouraged at this point.  Think of it as compacting a snow ball. Keep working the mixture into a dough ball and compacting it as you go.   After you have your ball, you do not need to kneed it.  Put it back into the glass dish and cover it with plastic wrap and rest it in the refrigerator for about 30 minutes.

SECOND:  MAKING THE PIE FILLING 
Get your Persimmons and with a vegetable peeler peel them and cut the tops off.   Cut them into small chunks and put them in a bowl, them smash them with a potato smasher.  It better to smash them then use your food processor, which will draw out more water. Smash them as good as you can, if their is big piece here and their that is fine.  Set this bowl aside.   Now break your eggs into another bowl and beat with a egg beater for about 2 minutes then add the sugar, keep beating. Then pour in the condensed milk, beat in. Add all the freshly grated or crushed spices, beat in.  Now add the smashed persimmon, beat in and last but not least add the 5 Table spoons of flour and beat in.  Cover and put in the refrigerator.

THIRD: BLIND BAKING THE PIE DOUGH & COOKING

Remove the Pie Dough from the refrigerator. Sprinkle flour on your cutting board and place the dough ball on the cutting board.  Now start to roll the dough out, making sure that it does not stick to the cutting board.  Keep on rolling it out until it is thin and look about the size of your pie dish.  Now very carefully use your rolling pin to roll the dough on to and unroll it on to the pie dish to see if it fits.  If not roll it back on to the pin and roll it out more.  Note: Practice Makes Prefect, so don't give up on this part.  Once your pie dough is the right size, gently push in into shape of the pie dish.  When it come to this part I go for the rustic look, either way it's going to be yummy, but if you want to try some pretty shapes go for it.   This is your pie and your creation.   Next use a tooth pick to poke a lot of holes into the bottom of the pit dough, then put about a handful of dried beans on top of the dough.  (Don't throw the beans out, keep them for the next time you make another pie).  Turn the oven to 325 and put the pie dough into the oven for about 10 to 15 minutes.  But keep and eye on it.   It's ok if the pie dough turns light, light brown, but do not let it turn golden.  After it is done take it out and let it cool.  
Next take the filling out of the refrigerator and pour it into the cooled pie crust.   Place into the oven and turn the oven to 400 and cook for 45 to 55 minutes.  Again keep an eye on it.   Your pie will be done when you can stick a tooth pick in the middle and it comes out clean.  And another thing, it is ok if the very middle of the pie is a tad liquidity, that fine.  As long as the whole pie has a nice Golden Brown Color to it.   Let the Pie rest for 1 hour.  Yeah I know that hard, but this allows the pie to settle and firm up.   It like when you take a cookie out of the oven, it soft at first then as it cool it get hard.

Additional notes: You can make these up ahead of time and freeze them, and all you have to do is let them thaw for a hour or a half.   

With a scoop of vanilla ice cream this is dreamy.  Enjoy.