Persimmon Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">170g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tbsp demerara sugar (for sprinkling)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">600g ripe persimmon pulp (from about 6-7 very ripe Hachiya persimmons or 8-9 Fuyu persimmons)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">80ml heavy cream</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">2 tbsp cornstarch</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">1/2 tsp ground ginger</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp salt</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">Rolling pin</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">Pie shield or aluminum foil</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the crust first by combining flour, sugar, and salt in a large bowl or food processor. Add the cold cubed butter and pulse or use a pastry cutter to work it in until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pieces are crucial as they'll create steam pockets during baking, resulting in a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, until the dough just comes together when pinched. Be careful not to overwork or add too much water, as this will develop gluten and make your crust tough. Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare your persimmons. For Hachiya persimmons, they must be completely soft and jelly-like before using. For Fuyu varieties, they should be very ripe but still hold their shape. Remove the stems, peel the skin, and scoop out the pulp. If using Fuyu persimmons, chop them into small pieces before pureeing. Process the persimmon flesh in a blender until completely smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Push the persimmon puree through a fine-mesh sieve to remove any fibrous bits or seeds, which would disrupt the silky texture of your filling. You should have about 600g of smooth persimmon pulp.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (375°F). Remove the dough from the refrigerator and let it sit for 5-10 minutes to slightly soften. On a lightly floured surface, roll two-thirds of the dough into a circle about 3mm thick and 30cm in diameter. Carefully transfer to your pie dish, gently pressing it into the corners without stretching the dough. Trim the edges, leaving a 2cm overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the dough 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 minutes until the bottom is just beginning to set but not brown. This pre-baking ensures your bottom crust won't get soggy from the wet filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the crust is blind baking, roll out the remaining dough and cut into decorative shapes for the top, such as leaves, stars, or traditional lattice strips. Place these cutouts on a parchment-lined baking sheet and refrigerate until needed.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the filling, whisk together the persimmon pulp, sugar, cream, eggs, cornstarch, vanilla, and spices in a large bowl until completely smooth and well combined. The cornstarch will help stabilize the filling, allowing it to set properly while baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the filling into the par-baked crust and carefully arrange your decorative dough pieces on top. Brush the dough decorations with beaten egg and sprinkle with demerara sugar for a beautiful shine and crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Reduce the oven temperature to 180°C (350°F). Place the pie on a baking sheet to catch any potential overflow and bake for 45-50 minutes. The pie is done when the edges are set but the center still has a slight wobble – like a custard. If the crust edges brown too quickly, cover them with a pie shield or strips of aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and let cool completely on a wire rack for at least 4 hours or ideally overnight. This resting time is essential for the filling to fully set and develop its flavors. The pie needs this time to transform from a loose custard to a sliceable dessert with the perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve at room temperature or slightly chilled. The persimmon pie will keep, covered in the refrigerator, for up to 3 days. For the best flavor, bring refrigerated slices to room temperature before serving. The natural sweetness and subtle spices of the persimmons shine best when not too cold.</li></ol>