Persimmon Squash Pie Recipes

GRANDMA'S SQUASH PIE

Steps:

• In a bowl, combine the first five ingredients. Whisk in egg yolks and milk. In a small bowl, beat egg whites until stiff peaks form; gently fold into squash mixture. Pour into pastry shell. , Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Store in the refrigerator.

PERSIMMON PUMPKIN PIE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch-diameter glass pie dish with nonstick spray to coat lightly.
• Unroll the pie crust and press it gently into the pie pan creating a high standing edge on the rim of the dish. Crimp the edge decoratively. Pierce the crust evenly with the tines of a fork to prevent puffing while baking.
• Bake the crust until the edge is browned and the center of the crust is pale golden, about 25 minutes. Transfer the crust to a work surface. Brush the sides and bottom (but not the crimped edge) with the apricot preserves to coat.
• In a food processor, combine the persimmon puree, pumpkin, sugar, mascarpone, cream, cornstarch, cinnamon and salt and blend well. Add the eggs and blend for 5 seconds. Pour the filling into the prepared crust. Place the pie into the oven and, if the edge will over-brown, stand a foil collar directly on the oven rack and wrap it around the dish to protect the crust.
• Bake the pie until slits or cracks appear around the edge and the center is set, about 35 minutes. Cool the pie on a rack. (Can be made 1 day ahead. Refrigerate until cold, then tent loosely with foil.)
• Cut the pie into wedges and serve with whipped mascarpone if desired.

PERSIMMON-PUMPKIN PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Lightly spray a 9-inch-diameter glass or ceramic pie dish with vegetable oil cooking spray.
• In a food processor, blend the flour, sugar and salt until combined. Add the butter and mascarpone cheese and blend until moist clumps form. Gather the dough into a ball. Drop 2-inch pieces of dough over the bottom and sides of the pie dish. Using moist fingertips press the dough together to form a smooth crust. Using the tines of a fork, prick the dough all over.
• Bake the crust until the edge is browned and the center of the crust is pale golden, about 25 minutes. Transfer the crust to a work surface. Brush the bottom and sides of the crust with apricot preserves.
• For the filling: In a food processor, combine the pumpkin and persimmon. Blend until smooth. Add the sugar, mascarpone, cream, cornstarch, cinnamon, salt and eggs. Blend until smooth. Pour the filling into the cooked crust.
• Bake the pie until slits or cracks appear around the edge and the center is set, about 35 minutes. Cool the pie on a rack. (Can be made 1 day ahead. Bake and cool to room temperature. Cover loosely with plastic wrap and refrigerate.)
• Just before serving, dust the top of the pie with powdered sugar. Cut into wedges and serve.

PERSIMMON PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place a sheet pan on the lowest oven rack to preheat.
• Combine eggs, cinnamon, sugar, and salt. Whisk in cream, persimmon pulp, melted butter, and lemon juice. Pour into unbaked pie shell.
• Bake for 10 minutes on preheated sheet pan. Reduce heat to 350 degrees F (175 degrees C), and bake an additional 30 minutes, or until center is almost set but still slightly jiggly. Cool completely before slicing. Serve with whipped cream, if desired.

SQUASH CUSTARD PIE

Steps:

• In a bowl, combine the first 8 ingredients. , Pour into the pastry shell; bake at 375° for 10 minutes. Reduce heat to 350°; bake for 45 minutes or until set. Cool on a wire rack. Chill. Garnish with whipped cream.