Perhaps the very first thing I learned how to bake – pie. This one combines two of my favorite flavors and forever reminds me of fall.
2 cups flour
2 sticks of cold butter
2 tbsp of ice cold water
3 cups Fuyu persimmon, diced
1 cup granulated sugar
1 tbsp cornstarch
1 tsp vanilla bean paste
1 tsp ginger powder
1 tsp cinnamon
1/4 tsp nutmeg
1 pinch salt
Prepare pastry crust. In a stand mixer fitted with the paddle attachment, mix 1 cup of flour, nutmeg and cinnamon with all of the salt. Then with the machine on low speed, add the cubes of butter, a handful at a time, until the butter is completely incorporated. Add the remaining 1 cup of flour until just blended. Add the cold water in increment splashes until dough forms and pulls together.
Dump dough onto a piece of plastic wrap, divide it equally in two and form each piece of dough into a flat, round disc. Wrap with plastic and chill for at least one hour. If you don't plan on baking right away, the dough will last up to two days in the refrigerator. It can also be frozen up to three months.
While dough is chilling, prepare the filling. Peel persimmons and cut into 1” cubes. Put persimmons in a stove pot and mix on low heat. Add the sugar, fresh ginger, vanilla bean paste, ginger powder, cinnamon, nutmeg and salt. As the filling cooks, the volume of persimmon will cook down or shrink. Mix lemon juice with corn starch and add to the filling, this helps with thickening. Mix and taste. Persimmons should be soft but not overcooked and the taste of ginger should come through. Cover and chill filling while dough is rolled out.
Pre-heat oven to 400 degrees F.
Generously flour work surface. Place one chilled, unwrapped dough on the flour and flour the top of the dough. Gently roll your dough out from the center until about 1/8” thick and at least 13” round. Lightly flour the top and fold in half and in half, again. Place folded dough in pie dish and unfold. Use hands to form dough to dish. Repeat the directions and roll out the second disc of dough. Flour and fold, lay aside.
Fill pie dish with chilled persimmon filling and place the second rolled-out dough on top. Using a knife, trim any excess dough around the dish. Using hands, press or crimp edges of the dough together to seal. Brush dough with egg wash and sprinkle with sugar. Cut vent holes into the middle of the pie and place on a foil-lined baking sheet. Bake until crust is deep golden brown, about 40-50 minutes. Let pie cool and set before slicing. Serve with a scoop of vanilla ice cream, if you dare.