Persimmon Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">115g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">4-6 tbsp ice-cold water</li><li class="ingredients-single-item">For the Filling:</li><li class="ingredients-single-item">450g very ripe Hachiya persimmons (about 3-4 large), fully softened</li><li class="ingredients-single-item">200ml heavy cream</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">60ml maple syrup (or honey)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground ginger</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the Topping:</li><li class="ingredients-single-item">250ml heavy cream, cold</li><li class="ingredients-single-item">25g powdered sugar</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">1 firm Fuyu persimmon, thinly sliced (for garnish)</li><li class="ingredients-single-item">Ground cinnamon for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional for crust)</li><li class="equipment-single-item">Blender or food processor (for filling)</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking sheet</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, make the crust. In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. The varying butter sizes will create flaky layers in your crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drizzle in the ice water, 1 tablespoon at a time, gently mixing with a fork until the dough just begins to come together. You may not need all the water. When you can squeeze a handful of dough and it holds together without falling apart, it's ready. Avoid overworking the dough as this develops gluten, resulting in a tough crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. This resting period allows the gluten to relax and the butter to firm up, which is crucial for a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>When ready to bake, preheat your oven to 190°C (375°F). On a lightly floured surface, roll the chilled dough into a circle about 30cm (12 inches) in diameter and 3mm (1/8 inch) thick. Gently transfer to your pie dish, pressing it into the corners without stretching. Trim the excess, leaving about 2cm overhang, then fold under and crimp decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes until the bottom looks dry but not browned. This pre-baking ensures your crust won't become soggy from the wet filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the crust is baking, prepare your persimmon filling. Ensure your Hachiya persimmons are completely soft and jelly-like inside (they must be fully ripened to lose their astringency). Cut the persimmons in half, scoop out the pulp, and discard any seeds. You should have about 370g of pulp.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the persimmon pulp in a blender or food processor and blend until completely smooth. Pass the purée through a fine-mesh sieve to remove any fibrous bits, which will ensure a silky-smooth filling texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a large bowl, whisk together the eggs, sugar, maple syrup, vanilla, cinnamon, nutmeg, ginger, and salt until well combined. Gradually whisk in the persimmon purée, followed by the heavy cream, mixing gently to avoid incorporating too much air into the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Reduce oven temperature to 175°C (350°F). Place the par-baked crust on a baking sheet (this makes it easier to move in and out of the oven). Pour the persimmon custard mixture into the warm crust, filling it about 5mm (1/4 inch) below the rim.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake the pie for 45-50 minutes, or until the edges are set but the center still has a slight wobble when gently shaken. The custard will continue to set as it cools. If the crust edges brown too quickly, cover them with aluminum foil or a pie shield.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove the pie from the oven and allow to cool completely on a wire rack, at least 3 hours. The cooling time is essential for the custard to fully set; cutting too early will result in a runny filling.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the pie is completely cooled, prepare the topping. In a chilled bowl, whip the cold heavy cream with the powdered sugar and vanilla extract until soft peaks form. Don't overwhip or you'll end up with grainy, butter-like cream instead of a smooth, cloud-like topping.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Spread or pipe the whipped cream over the pie. For an elegant finish, arrange thin slices of firm Fuyu persimmon (which can be eaten when still firm, unlike Hachiya) in a circular pattern on top and dust lightly with ground cinnamon.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Refrigerate for at least 1 hour before serving to allow the flavors to meld. This pie is best enjoyed the day it's made but can be stored covered in the refrigerator for up to 3 days, though the crust will soften slightly over time.</li></ol>