Hoosier Mama Pie Company
To purchase a copy of the book:
1 single-crust blind-baked pie dough shell
1 cup strained American persimmon pulp
zest of 1/2 orange
3 large eggs
1 cup (237 ml) heavy cream
1 Tablespoon unsalted butter, melted
1 teaspoon vanilla paste
2/3 cup granulated sugar
2 Tablespoons dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon kosher salt
Preheat the oven to 350F (180C). Using a spatula or the back of a serving spoon, press the pulp through a tami or fine-mesh strainer. Place the persimmon pulp in a medium bowl and sprinkle the orange zest over it. Whisk in the eggs, cream, butter, and vanilla paste, stirring well after each addition. In a separate bowl, combine the granulated sugar, brown sugar, cinnamon, mace and salt. Whisk or mix with your hands to break up the brown sugar until thoroughly combined. Add the dry ingredients to the persimmon mixture and whisk until just combined. Pour the filling into the pie shell and bake for 45 minutes to 1 hour, or until the edge of the pie is slightly puffed and the center of the pie is dry to the touch. The top of the pie will color slightly. Cool to room temperature and then chill in the refrigerator for at least 2 hours, up to overnight, before slicing.
The baked pie can be stored in the refrigerator for up to 3 days. Do not store the pie at room temperature.