CONTEST DESSERTS: Persimmon Pie

Two persimmon pie recipes

PERSIMMON CHIFFON PIE
Adapted by BumbleBeeBoogie

Prepare the filling:

1-1/2 cups persimmon pulp
2 tablespoons fresh lemon juice
1/4 cup cold water
1 envelope unflavored gelatin
2 teaspoons grated lime zest
4 tablespoons fresh lime juice
10 tablespoons (1/2 cup + 2 tablespoons) granulated white sugar
3 large egg whites (or equivalent of reconstituted powdered egg whites)
1/2 cup heavy cream, whipped
1/2 cup sliced almonds

Put the persimmon pulp into a bowl; add the lemon juice, lime zest, lime juice and 4 tablespoons of the sugar; blend well. Set aside.

Put the cold water into a small bowl and stir in the gelatin; let soften for 5 minutes. Put the bowl of gelatin into a microwave oven and heat for a few seconds until the gelatin has dissolved. Add and stir in the gelatin to the persimmon mixture. Refrigerate for about 45 minutes, or until thickened.

In a bowl, beat the egg whites, slowly adding the remaining 6 tablespoons sugar, until stiff. Fold into the persimmon mixture, then fold in the whipped cream.

While the filling is chilling, prepare the crust: Preheat the oven to 425 degrees F. Use a 10 to 12-inch pie pan or dish

1/2 cup almonds, finely ground
1-1/3 cups all-purpose flour
3/4 teaspoon salt
1/3 cup vegetable oil
Approximately 4 tablespoons whole milk

Combine the ground almonds (use a food processor to grind the almonds), flour and salt in a mixing bowl; mix well. Add the oil and milk; stir until blended. Gather the dough into a rough ball (add another tablespoon of milk if it is too dry).

Flatten the dough between 2 sheets of wax paper, and roll out to a 14-inch circle (the dough should be rather thin, not thick). Remove top sheet of wax paper; lift the sheet holding the dough and invert over the pie plate. Peel off the wax paper. If the dough breaks or cracks, press and repair it. Prick the bottom and sides of the pie shell with a fork. Decoratively flute the edges of the pie crust.

Bake for 13 to 15 minutes. Remove from the oven and let cool to room temperature.

When the filling is completed and chilled, spoon it into the baked crust and refrigerate for at least 3 hours. Garnish with the almond slices before serving. Serves 6 to 8.
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PERSIMMON PIE
Adapted by BumbleBeeBoogie

Preheat the oven at 400 degrees F.

2 cups persimmon pulp
1 large egg, beaten
1 cup whole milk
1/2 cup granulated white sugar
dash of salt
1 tablespoon cornstarch
unbaked 9-inch pie crust

In a bowl, mix the persimmon pulp, egg and milk.

In another bowl, combine the sugar, salt and cornstarch; rapidly whisk into the persimmon mixture.

Spoon the filling into the unbaked pie crust. Bake for 10 minutes. REDUCE THE OVEN TEMPERATURE TO 350 DEGREES F. and bake for an additional 50 minutes. Cool, then refrigerate. Serve cold.