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
Bake and cool to room temperature
2
Cover loosely with plastic wrap and refrigerate
3
) Just before serving, dust the top of the pie with powdered sugar
4
Cut into wedges and serve
5
(Can be made 1 day ahead
6
For the crust: Preheat the oven to 350 degrees F
7
Lightly spray a 9-inch-diameter glass or ceramic pie dish with vegetable oil cooking spray
8
In a food processor, blend the flour, sugar and salt until combined
9
Add the butter and mascarpone cheese and blend until moist clumps form
10
Gather the dough into a ball
11
Drop 2-inch pieces of dough over the bottom and sides of the pie dish
12
Using moist fingertips press the dough together to form a smooth crust
13
Using the tines of a fork, prick the dough all over
14
Bake the crust until the edge is browned and the center of the crust is pale golden, about 25 minutes
15
Transfer the crust to a work surface
16
Brush the bottom and sides of the crust with apricot preserves
17
For the filling: In a food processor, combine the pumpkin and persimmon
18
Blend until smooth
19
Add the sugar, mascarpone, cream, cornstarch, cinnamon, salt and eggs
20
Blend until smooth
21
Pour the filling into the cooked crust
22
Bake the pie until slits or cracks appear around the edge and the center is set, about 35 minutes
23
Cool the pie on a rack