But this persimmon and bourbon pie is something else. It's enchanting. I've made two different versions now - a muted, sweeter version, and a spicy and slightly more alcoholic version. Both were amazing. :D
Plus, the vanilla crumble on top is really tasty and dead easy. I think you could put it on top of any fruit and have a masterpiece on your hands.
This recipe was inspired by this pear and persimmon one - though I tweaked and modified quite a bit, because I can never just follow a recipe.
Step 1: Ingredients
- a pie crust (I used a store bought one to save time)
- 10-15 fuyu persimmons
- shot of bourbon (1-2 tablespoons)
- 1/4 - 1/2 cup sugar (taste your persimmons before adding so you don't go too sweet!)
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- pinch of cloves
- pinch of salt
for the vanilla crumble:
- 3/4 cup all purpose flour
- 1/4 cup butter (half a stick)
- 1/4 cup sugar
- 2 teaspoons vanilla extract
- pinch of salt
The version listed here is the smoother, mellower pie. The boy enjoyed that one much more, so I figure that one is best to present here. If you love cinnamon and cloves, feel free to add more! It's yummy regardless. :D
You'll also want a nice pie pan. I like these glass Pyrex ones!
Step 2: Prep the persimmons
The way I do this is to cut off the top and bottom of the persimmon, and then make small angled cuts from the top and bottom to the middle. This trims off the most skin with the least effort. Once you've done that, take the knife and trim around the middle - there may be some pieces of skin left!
Then cut the persimmons in half and into thin slices.