Warm Persimmon and Apple Pot Pie

  • Active Time 55m
  • Total Time 1h 15m

Serves 8

Native persimmons ripen throughout the prairie in early fall, their orange flesh becoming mellow and sweet. Asian persimmons are more readily available. This light "nouveau prairie" version of the pot pie is the perfect end to a Thanksgiving meal in which we're all tempted to over-indulge. The Vanilla Bean Syrup and the Pastry Cream can be made up to three days in advance and stored in the refrigerator.

ingredients

  • For Vanilla Bean Syrup:
  • 1 vanilla bean, halved lengthwise
  • 1/3 cup water
  • 3 tablespoons granulated sugar
  • For Pastry Cream:
  • 3 egg yolks
  • 1/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 1 cup whipping cream
  • 1 vanilla bean, halved lengthwise
  • For Pot Pie:
  • 3 to 4 ripe Hachiya persimmons (or 1 1/2 cups persimmon pulp)
  • 4 Golden Delicious apples, peeled and chopped into 1/4-inch pieces
  • 4 egg whites
  • 1/4 cup granulated sugar
  • Powdered sugar

directions

FOR THE VANILLA BEAN SYRUP: Combine the vanilla bean halves, water and granulated sugar in a small saucepan. Bring to a boil. Boil gently, uncovered, for 10 minutes. Cool slightly. Remove and discard the vanilla bean halves. (You should have about 1/4 cup syrup.) Transfer to a glass container or jar. Cover and set aside.

FOR THE PASTRY CREAM: Whisk the egg yolks, granulated sugar and salt together in a small bowl; set aside. In a heavy small saucepan, combine the cream and vanilla bean halves; bring to boiling. Remove from the heat and set aside to steep for 5 minutes. Gradually pour the warm cream into the egg yolk mixture, whisking constantly. Transfer the egg yolk and cream mixture back to the saucepan. Cook and stir over medium-low heat until the mixture has thickened slightly and coats the back of a spoon, 10 to 15 minutes. Remove the vanilla bean and pass the pastry cream through a fine sieve to remove any lumps. Cover and chill the pastry cream until ready to serve. Let it come to room temperature before using in the recipe.

FOR THE POT PIE: Slice the persimmons in half and scoop the pulp into a small bowl; mash pulp. Combine THE pulp and the Vanilla Bean Syrup in a medium saucepan. Bring the mixture to boiling over medium heat. Reduce the heat. Simmer for 5 minutes, stirring constantly. Stir in the diced apples. Remove from the heat; set aside.

Preheat the oven to 400 degrees F. Butter and sugar the insides of eight 6-ounce ovenproof bowls, custard cups or individual souffle dishes; set aside. In a large bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar, beating on high speed until stiff peaks form. With a spatula, gently fold in the Pastry Cream until well blended. Divide the apple and persimmon mixture evenly among the prepared cups. Spoon the meringue and pastry cream mixture over the fruit in each bowl. Bake for 15 minutes, or until the meringue is firm to the touch and the top is golden. Sprinkle with powdered sugar and serve immediately.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4229

nutrition information per serving

237 calories; 11g total fat; 113mg cholesterol; 78mg sodium; 31g carbohydrates; 1g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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