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Persimmon Pie



1 Unbaked 9-inch pie crust
2 c Persimmon puree
1 tb Flour
1/3 c Honey
1 tb Sorghum
1 ts Cinnamon
1/2 ts Nutmeg
1/8 ts Allspice
3 ea Eggs
1 c Evaporated milk


Brush crust with egg white from one of the eggs; set aside. Mix persimmon with flour, honey, sorghum and spices. Beat in eggs and milk. Pour into prepared pie crust. Bake at 400F 40-50 minutes until pie doesn't jiggle when shaken. Cover edges with circle of foil if crust begins to brown too much.
Native persimmons are so sweet that they have also been called wild figs or sugar plums. The English word persimmon is said to have come from the Algonquin word pessemin. Like apricots, persimmons contain ample amounts of vitamins A and C. The easiest way to get persimmon pulp is to puree fully ripe persimmons using a food mill or a Chinaman sieve. Aluminum or plastic sieves are best since iron or tin will turn the rosey orange pulp dark. Freeze any you don't use now for use later in winter and spring. When ripe, persimmons are very soft and take on a dusty pale lavender cast. Persimmon pulp can be used in any pumpkin recipe with similar results. It marries well with cinnamon, nutmeg and orange. Since it is not as think as pumpkin, adding a little flour to pie fillings is a good idea.













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