Persimmon-Pumpkin Pie
Serves: 4
Terry Wiza
1 January 1970
Based on User reviews:
54
Spice
55
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1.333333 cups
All-Purpose Flour1 tsp
Salt (fine)3 tbsps
Mascarpone Cheese (chilled)3 tbsps
Apricot Preserve1 cup
Sugar1 cup
Mascarpone1 cup
Heavy Whipping Cream1 tbsp
Cornstarch1 tsp
Ground Cinnamon4 large
Egg (at room temperature)Directions:
1
(Can be made 1 day ahead
2
For the crust: Preheat the oven to 350 degrees F
3
Lightly spray a 9-inch-diameter glass or ceramic pie dish with vegetable oil cooking spray
4
In a food processor, blend the flour, sugar and salt until combined
5
Add the butter and mascarpone cheese and blend until moist clumps form
6
Gather the dough into a ball
7
Drop 2-inch pieces of dough over the bottom and sides of the pie dish
8
Using moist fingertips press the dough together to form a smooth crust
9
Using the tines of a fork, prick the dough all over
10
Bake the crust until the edge is browned and the center of the crust is pale golden, about 25 minutes
11
Transfer the crust to a work surface
12
Brush the bottom and sides of the crust with apricot preserves
13
For the filling: In a food processor, combine the pumpkin and persimmon
14
Blend until smooth
15
Add the sugar, mascarpone, cream, cornstarch, cinnamon, salt and eggs
16
Blend until smooth
17
Pour the filling into the cooked crust
18
Bake the pie until slits or cracks appear around the edge and the center is set, about 35 minutes
19
Cool the pie on a rack
20
Bake and cool to room temperature
21
Cover loosely with plastic wrap and refrigerate
22
) Just before serving, dust the top of the pie with powdered sugar
23
Cut into wedges and serve