Year of the Pie - Pie #15 Persimmon Pie

My husband was visiting his son in southern Indiana a month or so ago and I asked him to bring back some persimmons. He gave his son's wife some money to pick some up when she went on an errand and she came back with frozen persimmon pulp packaged up in two-two cup freezer bags. I think she got them from her mother. It was very sweet of her, because not only did she bring back some pulp (which means I didn't have to do anything to use it) she gave him back his money. I don't know of any persimmons growing around here, so we were fortunate to have these.

The recipe came out of a southern Indiana cook book, so I figured we couldn't go wrong. Maggie made this entire pie, I just read the recipe.

Right Click to Get the Recipe for the Crust

Add to 1 C. persimmon pulp, 1 C. sugar, 3/4 tsp cinnamon, a dash of salt and nutmeg, and 2 beaten egg YOLKS. Mix thoroughly and then stir in 1 C. milk. Whip 2 egg WHITES until they are stiff and fold into the persimmon batter.
Pour the batter into the unbaked pie crust, do not cover with a top crust. Bake 450° for 10 minutes
Then reduce heat to 350° and bake another 45 minutes or until firm.
A knife stuck in the center of the pie should come out clean.

It puffed up big in the oven and then shrunk after it cooled.

This pie is going to church this evening, but there is no law saying that we couldn't have a few pieces beforehand. We cut it into 12 pieces so there is still plenty to share.
Maggie gave this a pie a she thought the taste was harsh.
My husband and I gave it .
They say persimmon 'anything' is always a good Fall dish. It does taste fall-ish. We have enough pulp left to have Persimmon Pudding on Thanksgiving. We also put together some Persimmon Bread today as well. It is tasty too.

Until Next Time