Ingredients Jump to Instructions ↓

  1. Pie Crust

  2. 2 cups 125g / 4.4oz Flour

  3. 1/4 teaspoon 1 1/3ml Salt

  4. 1 1/2 teaspoons 7 1/2ml Sugar

  5. 1 cup 198g / 7oz Solid vegetable shortening

  6. 1/2 cup 118ml Ice water

  7. Filling

  8. 1 tablespoon 15ml Butter

  9. 2 lbs 908g / 32oz Persimmon - medium diced

  10. 1 cup 198g / 7oz Granulated sugar

  11. 1/4 cup 59ml Grand Marnier

  12. Juice of one lemon

  13. 2 tablespoons 30ml Cornstarch

  14. 1/2 cup 118ml Cold water

  15. To Assemble

  16. 4 Vanilla bean ice cream

  17. Powdered sugar - in shaker

  18. Cinnamon and sugar mixture - in shaker

  19. 1/2 cup 118ml Caramel sauce - in a squeeze bottle

Instructions Jump to Ingredients ↑

  1. For the crust: In a mixing bowl, combine the flour, salt and sugar. Add the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough. Wrap the dough in plastic and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly-floured surface. Divide the dough into fourths. Roll out the dough on the floured surface into a circle about 5 inches in diameter and 1/8-inch thick.

  2. Preheat the oven to 425 degrees. Butter four 4-ounce ramekins.

  3. For the filling: In a sauce pan, over high heat combine the persimmons, sugar, Grand Marnier, and lemon juice. Bring the mixture up to a boil. Combine the cornstarch and the cold water together, making a slurry. While whisking the fruit constantly, add the slurry. Cook the mixture for 5 to 6 minutes or until the mixture thickens. Cool the mixture for about 10 minutes.

  4. Spoon 1/4 of the fruit mixture into each of the four ramekins. Gently lay the individual pie crusts over each ramekin. Using your hands, form the crust around the lip of the ramekin, cutting off any excess pie crust. Place in the oven and bake for 10 to 12 minutes or until golden-brown.

  5. To assemble, place the ramekin on a plate. Place a scoop of vanilla ice cream right on top of the pie. Drizzle the caramel over the top. Sprinkle with powdered sugar and cinnamon mixture.

  6. This recipe yields 4 servings.


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