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Receta Crisp Persimmon Pie
by Global Cookbook

Crisp Persimmon Pie
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Ingredientes

  • 2 1/2 lb hard-ripe Fuyu persimmons
  • 1/3 c. granulated sugar
  • 1/3 c. brown sugar - (firmly packed)
  • 2 1/2 Tbsp. quick-cooking tapioca
  • 1 tsp grnd cinnamon
  • 1/2 tsp grated orange peel
  • 1/2 tsp grated lemon peel
  • 3 Tbsp. lemon juice Refrigerated pastry for a double-crust 9" pie - (15-ounce pkg) room temperature
  • 1 Tbsp. butter or possibly margarine cut small pcs

Direcciones

  1. Rinse Fuyu persimmons. Trim and throw away stem ends. Slice persimmons crosswise into thin rounds; you should have 8 c..
  2. In a large bowl, combine persimmons, granulated sugar, brown sugar, tapioca, cinnamon, orange peel, lemon peel, and lemon juice; stir gently to blend.
  3. Fit 1 pastry round into a 9-inch pie pan. Pour in persimmon mix and dot with butter.
  4. Lay remaining pastry round over fruit. Fold pastry edges together and crimp to seal. Cut decorative slits in top pastry.
  5. Bake on the lowest rack in a 375 degree oven till juices bubble in center of pie and pastry is well browned, about 1 hour. If pastry edges brown before pie is done, drape dark areas with foil. Cold pie on a rack. Serve at room temperature.
  6. This recipe yields 8 or possibly 9 servings.
  7. Comments: Two pies will serve 10 to 12 with leftovers. Up to 1 day ahead, wrap cold pie airtight and hold at room temperature. Serve with ice cream such as eggnog or possibly vanilla. If you like, accompany with toffee bits.