Wednesday, November 27, 2013

Riley's Pumpkin-Persimmon Pye - that's Pie with Rye! {Thanksgivukkah}

The Crust
1-1/2 C white whole wheat flour
1/2 C dark rye flour
1 T caraway seeds, lightly crushed in a mortar and pestle
1/2 C powdered sugar
3/4 C butter

Mix the flours, sugar and caraway seeds; rub in the butter until the mixture resembles coarse breadcrumbs. Stir in 1 teaspoon of water with a fork until the mixture forms a ball. Roll out between two pieces of parchment paper.

Press gently into a pie pan. Chill in the freezer until ready to bake.

The Pie
2 C pumpkin puree
1 C Hachiya persimmon puree
1 C heavy cream
3 eggs
1/3 cup ginger syrup
3 T organic brown sugar
ground cinnamon
ground cloves
ground nutmeg
pure vanilla extract

Whisk all of that together and place in the crust.

Bake in a 350 degree oven for an hour or until the filling is set. It will be firm to the touch and the crust will be lightly browned.

Let it cool slightly before slicing. Serve with a dollop of unsweetened whipped cream.

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