Individual Persimmon Pie with Vanilla Bean Ice Cream
Submitted by nbrown
Individual persimmon pies baked in ramekins with a from-scratch shortening crust, orange liqueur-spiked filling, vanilla ice cream, and caramel drizzle.
YIELD
4 servingsPREP
40 minCOOK
20 minREADY
60 minPersimmon season is short, and this is one of the best ways to celebrate it. Individual pies baked right in ramekins, each one loaded with a thick, jammy persimmon filling spiked with orange liqueur and fresh lemon juice.
The crust here is a classic shortening-based pie dough worked by hand until it holds together in a smooth ball. That 30-minute chill in the fridge keeps it flaky and easy to roll. Each round drapes over the top of a buttered ramekin, crimped around the edges to seal in all that warm fruit.
The filling gets cooked down on the stovetop first with a cornstarch slurry to thicken it. This step is key. Raw persimmon filling would be too loose and watery, but cooking it until it coats a spoon gives you that lush, spoonable texture under the golden crust. Topped with vanilla bean ice cream, a drizzle of caramel sauce, and a dusting of powdered sugar, these little pies look and taste like something from a restaurant dessert menu.
Chef Tips
- Use ripe Hachiya persimmons for the best results. They should be very soft, almost custard-like inside. Unripe persimmons are astringent and will make the filling bitter.
- Chill your dough fully. If it gets warm and sticky while rolling, pop it back in the fridge for 10 minutes. Warm dough shrinks during baking.
- The cornstarch slurry must go in while whisking constantly. Dump it in without stirring and you’ll get lumps that won’t cook out.
- Let the filling cool before spooning into ramekins, or the heat will melt the butter coating and make the crust slide.
Variations
- Skip the liqueur: Replace the Grand Marnier with orange juice for an alcohol-free version. You’ll lose a little complexity but the citrus brightness stays.
- Spiced filling: Add a pinch of cinnamon and fresh grated nutmeg to the filling for a warm autumn spice note.
Ingredients
Directions
For the crust:
In a mixing bowl, combine the flour, salt and sugar.
Add the shortening and work it through with your hands until the mixture resembles coarse crumbs.
Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough.
Wrap the dough in plastic and refrigerate for at least 30 minutes.
Remove the dough from the refrigerator and place it on a lightly-floured surface.
Divide the dough into fourths. Roll out the dough on the floured surface into a circle about 5 inches in diameter and ⅛- inch thick. Preheat the oven to 425℉ (220℃). Butter four 4-ounce ramekins. For the filling: In a sauce pan, over high heat combine the persimmons, sugar, liqueur, and lemon juice. Bring the mixture up to a boil. Combine the cornstarch and the cold water together, making a slurry. While whisking the fruit constantly, add the slurry. Cook the mixture for 5 to 6 minutes or until the mixture thickens. Cool the mixture for about 10 minutes. Spoon ¼ of the fruit mixture into each of the four ramekins. Gently lay the individual pie crusts over each ramekin. Using your hands, form the crust around the lip of the ramekin, cutting off any excess pie crust. Place in the oven and bake for 10 to 12 minutes or until golden brown. To assemble, place the ramekin on a plate. Place a scoop of vanilla ice cream right on top of the pie. Drizzle the caramel over the top. Sprinkle with powdered sugar.
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