Persimmon Meringue Pie Recipes

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.

Steps:

• For the meringue:.
• Mix together cornstarch and cold water.
• Add to 1/2 cup boiling water.
• Cook over low heat until it thickens.
• Set aside to cool.
• Beat egg whites, dash of salt, and sugar until stiff.
• Add cooled cornstarch mixture to beaten egg white mixture.
• To make pulp: peel persimmons and press through colander.
• Add sugar, mace, lemon rind and salt; cook over low heat.
• Add a small amount of pulp to butter and well beaten egg yolks; return to persimmon mixture and stir until slightly thickened.
• Pour into baked pie shell; cool.
• Preheat oven to 350°F.
• Spread meringue on pie, making sure it covers the edges well. .
• Bake in oven until very lightly browned, about 20 minutes.
• Serve pie very cold.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spread melted butter evenly over the bottom of a baking dish.
• Beat persimmon pulp and sugar together in a bowl; beat in eggs. Beat in buttermilk and baking soda.
• Sift flour, baking powder, cinnamon, and salt together in a bowl. Gradually add flour mixture to persimmon mixture, stirring until well incorporated; stir in vanilla extract. Pour persimmon batter into prepared baking dish.
• Bake in the preheated oven until lightly golden and cooked through, about 1 hour.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a saucepan. Stir in flour to form a paste. Add white sugar, brown sugar, lemon juice, and cinnamon; bring to a boil. Reduce heat and simmer until sugar is dissolved.
• Line a 9-inch pie plate with 1 crust. Fill with sliced persimmons, mounding them slightly in the center. Pour sugar-butter mixture over the persimmons.
• Sprinkle cinnamon sugar over the second pie crust. Cut into strips. Make an X with the 2 longest strips in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is golden brown, about 45 minutes more. Cool pie completely on a wire rack, about 2 hours.

Steps:

• Preheat oven to 450°F.
• Mix persimmon pulp, egg and milk.
• Mix dry ingredients together and add to first mixture.
• Pour into unbaked pastry shell and bake for ten minutes; reduce to 350F and bake for 50 to 60 minutes longer.
• Cool and serve garnished with lightly sweetened whipped cream or vanilla ice cream.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Combine brown sugar, cinnamon, cornstarch, and sea salt in a small bowl. Spread half of the persimmons into an 8-inch deep pie plate. Sprinkle with half of the the sugar mixture. Repeat with the remaining persimmons and sugar mixture. Set aside. Mix graham cracker crumbs and melted butter until evenly combined. Spread crust evenly over persimmons.
• Bake until crust is golden brown and persimmons are tender, about 45 minutes. Serve warm.