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Some Tricks, But More Treats

Why have pumpkin when you can have persimmon?

It's October, and that means it's pumpkin and persimmon season! My opinions on some of these fall favorites: pumpkin flavored stuff is all right, but I love kabocha more. However, it is one of the ingredients that scares me the most. The tough skin makes it hard to cut through easily, and I have this big fear that I'm going to create a mess that looks like a horror movie scene.

Without further ado, here is my recipe for roasted kabocha:

  • 1 kabocha
  • 1 part crippling fear

Directions: Turn on oven at 375 degrees Fahrenheit. Place kabocha on cutting board with knife and do nothing, as I'm too scared of this ingredient. Turn off oven.

Now with persimmon, I grew up with a lot of Japanese American family members and friends gifting us bags and bags of these orange little things. I know that I am somehow letting my ancestors down by saying this, but I don't really like them.

But per request, here is my recipe for persimmon pie:

  • 1 part persimmon puree
  • 1 pie shell

Directions: Throw the persimmon puree away. Eat pie shell.Okay, okay. All tricks aside, here the real treat: my actual persimmon pie recipe.


Pie Crust

(This makes two crusts)

  • 3 cups all purpose flour
  • 3 Tbsp sugar
  • 2 tsp salt
  • 12 oz butter
  • 2/3 cups cold water

Persimmon Filling

  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp cinammon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 15 oz persimmon puree
  • 1 can evaporated milk
  • 2 eggs

Pie Crust:

Mix all-purpose flour, sugar, and salt in a bowl. Cube butter. Cut butter into the dry ingredients until butter is pebble sized and well distributed. Gradually add cold water and mix until the dough is just coming together. Create two discs and wrap and place in fridge overnight. Dust surface and rolling pin with flour, and evenly roll out one disc until it is 1/4'' thick and fits in pie tin. Cut excess dough around pie tin, but leaving 1'' around the rim. Fold excess over around the pie tin and crimp edges.

You can make this ahead of time and place in freezer. But for a pie right now, preheat oven at 375 degrees Fahrenheit and using a fork, gently poke holes on the bottom of the pie dough. Line the crust with foil and fill to the top with dry beans, rice, or pie weights. Bake until edges are golden brown, remove foil and beans, and bake until bottom is golden brown.

Persimmon Filling:

To make the persimmon puree: With ripe persimmons (any type works but I use a mix of Fuyu and Hachiya), puree in a food processor until smooth.

Pre-heat oven to 425 degrees Fahrenheit. Combine sugar, cinnamon, clove, ginger, and salt. Beat eggs in a separate bowl. Stir in puree and sugar mixture. Slowly add evaporated milk. Pour into pie shell.

Bake at 350 degrees Fahrenheit and bake for 40-50 minutes or until toothpick inserted in the center comes out clean. Cool on wire rack.

Article featured in this issue:
October 2020
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