Voronezh Homemaker's Persimmon Pies Delight Picky Eaters

Persimmon is a very healthy fruit, with its peak season in November. Currently, persimmons are plentiful, and their price is very reasonable. Persimmon pie is an excellent way to use seasonal fruit (especially those that have been forgotten and left for a while). The baked goods turn out very tender, moist, and with a unique sweet flavor.

We offer you several recipes that are regularly made during persimmon season by homemaker Yevgenia from Voronezh. The woman assures that the pies disappear in a flash — loved by both her husband and children. This unusual baked good is also perfect for a dinner party.

Classic Simple Persimmon Pie

This recipe resembles a wet sand pie (crumble) and is prepared very quickly.

Ingredients:

• Persimmon (ripe, soft) — 2–3 large fruits (about 400–500 g of pulp)

• Flour — 200 g

• Sugar — 150–200 g (depending on the sweetness of the persimmon)

• Butter — 100 g (softened)

• Egg — 1 pc.

• Baking powder — 1 tsp.

• Pinch of salt

• Vanilla sugar or extract — to taste

• Cinnamon or nutmeg — optional

Preparation:

1. Wash the fruits. Remove the calyx. If the skin is tough, you can peel it. Mash the pulp with a fork into a puree or chop into small cubes (depending on the desired texture).

2. In a bowl, mix the softened butter and sugar. Beat with a whisk or mixer until light and fluffy.

3. Add the egg and vanilla, beat again.

4. Add the sifted flour with baking powder and a pinch of salt to the mixture. Gently mix with a spatula until the ingredients are combined. The dough will be quite thick.

5. Add the puree or pieces of persimmon to the dough and distribute evenly.

6. Line a baking pan (about 20–22 cm) with parchment paper or grease with butter. Place the dough and smooth it out.

7. You can bake it as is, or you can prepare a crumble topping. Mix 50 g of cold butter, 50 g of flour, and 50 g of sugar, rub with a fork into crumbs, and sprinkle over the pie.

8. Bake in a preheated oven at 180°C for about 40–50 minutes. Check for doneness with a wooden skewer — it should come out not wet, but with a few moist crumbs.

9. Let the pie cool completely in the pan before removing and slicing. This is important as it is very moist and delicate.

Delicate Persimmon Soufflé Pie

This version is more airy, similar to cheesecake.

Ingredients:

• Persimmon pulp — 400 g

• Cottage cheese (preferably soft, paste-like) or cream cheese (like Philadelphia) — 200 g

• Sugar — 150 g

• Eggs — 3 pcs.

• Sour cream — 100 g

• Flour — 2–3 tbsp. (or starch — 1.5 tbsp.)

• Baking powder — 1 tsp.

• Zest of half a lemon or orange (optional)

Preparation:

1. Preheat the oven to 170°C.

2. Blend the persimmon pulp until smooth.

3. In a large bowl, mix the cottage cheese (or cheese), sugar, and sour cream. Beat until smooth.

4. Add the eggs one at a time, beating after each.

5. Add the persimmon puree and zest, mix.

6. Add the sifted flour with baking powder and gently mix with a spatula.

7. Pour the batter into a greased pan (about 22–24 cm, better to use a springform pan).

8. Bake for about 50–60 minutes at 170°C. Do not open the oven for the first 40 minutes to prevent the pie from sinking.

9. Let the finished pie cool completely in the turned-off oven with the door slightly ajar. It will sink significantly — this is normal. Serve it well chilled.

Important Nuances of Baking with Persimmon:

• Choosing fruits: For the pie, ripe, very soft persimmon of the ‘Korolek’ variety (with dark pulp) or any other, but обязательно sweet and without astringency, is ideal. If the persimmon is astringent, you can ‘freeze’ it: put it in the freezer overnight, then thaw. The astringency will disappear.

• Dough consistency: Dough with persimmon always turns out a bit runny due to the large amount of juice. Do not rush to add more flour, otherwise the pie will be tough.

• Serving: Such a pie is magnificent on its own, but it can be served with whipped cream or a scoop of ice cream.