Joseph Littleshoes wrote:

> Persimmon pie
> -------------------
>
> 2 - 3 ripe persimmons, peeled and pureed to make 1 cup
>
> 1/2 cup milk
>
> 1 tbs. unsalted butter, melted
>
> 1 egg
>
> 3/4 cup packed brown sugar
>
> 1 cup all purpose flour
>
> 1 tsp. baking soda
>
> 1/4 tsp. salt
>
> 1 tsp. ground cinnamon
>
> 1/2 tsp. ground ginger
>
> 1/4 tsp. grated nutmeg
>
> sour lemon sauce
>
> Preheat the oven to 350 F. Lightly spray or wipe a 9 inch pie pan with
> vegetable oil or butter.
>
> In a small bowl, whisk the persimmon puree, milk, butter and egg., Set
> aside.
>
> In a large mixing bowl, combine the sugar, flour, soda, salt and
> spices. Stir the persimmon mixture into the four mixture.
>
> Pour the mixture into the pie pan. Place the pan in a large shallow pan
> and pour boiling water into the larger pan to a depth of 1/2 inch. Bake
> for 1 to 1 & 1/4 hours, adding water if necessary. The pudding is done
> when a knife inserted in the centre comes out moist but clean.
>
> Cool slightly, cut into wedges, and serve warm or at room temperature
> with sour lemon sauce.
>
> Note: a pre baked pie shell can be used with the persimmon pie. In which
> case a puff pastry pie shell or a walnut crumb crust is nice.
> ---------------

Hey, Joseph, you beat me to it! This is pretty much the same recipe I use,
although the method of prep is slightly different. For one thing, the
persimmons are pureed in a food processor, peel and all; the brown sugar,
egg and milk are then added to the puree and processed a bit more. And I
oftentimes garnish with Crunchy, Sugar-Glazed Pecan halves. Anyhoo, the end
result, in both cases, will be equally delicious.

Spitz
--
"Home, James, and don't spare the horses!"