The flavor of this unusual fruit is especially wonderful when baked up with cream, cinnamon, eggs, butter and lemon juice. This luscious filling is poured into an unbaked pie crust and slipped into the oven to let all the flavors mingle until the pie sets
INGREDIENTS (for 8 servings):
- 1 recipe pastry for a 9 inch single crust pie
- 2 eggs
- 1/2 teaspoon ground cinnamon
- 1/2 cup white sugar
- 1/4 teaspoon salt
- 2 cups half-and-half cream
- 1 cup persimmon pulp
- 2 tablespoons butter, melted
- 1 teaspoon lemon juice
Preheat oven to 450 degrees F (230 degrees C).
Combine eggs, cinnamon, sugar, and salt. Mix in cream, persimmon pulp, melted butter, and lemon juice. Pour into unbaked pie shell.
Bake for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake an additional 30 minutes. Cool before slicing.