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Persimmon Apple Pie with Einkorn Crust

Persimmons are one of my favorite fall fruits. They are loaded with pectin, which is good for your gut, and also have a ton of vitamin A. Persimmons taste sweet like honey and make a wonderful complement to apple pie. Make sure you use Fuyu persimmons that are round and orange in color. They are other types of persimmons too but these are the best ones for this pie. This pie has a delicious einkorn crust which is one of my very favorites since it's so flaky and buttery. You can also substitute other pie crusts too that will taste equally good. If you haven't tried persimmons then you're missing out. They make smoothies thick like mousse due to the pectin in them. They freeze beautifully and stay soft ready for any dish. Persimmons are a wonderful addition to any fall menu.

Equipment

  • 9" inch pie pan

Ingredients

Einkorn Pie Crust ( this makes a double pie crust )

Apple Persimmon Filling

Instructions

Einkorn Crust

  • Cut the cold butter into small cubes.
  • Add the einkorn flour, salt, and butter to a food processor fitted with an S blade. Pulse several times until flour and butter look like small peas. Don't over mix.
  • Sprinkle the mixture with 6 tablespoons of cold water and pulse for about 30 seconds or until the mixture flour mixture comes together into a ball. Do not over-mix. Add an extra tablespoon or two water if it's not coming together.
  • Add the mixture to a work surface that is dusted with flour. Using your hands, quickly pack the dough into a ball (like you’re packing a snowball).  Then flatten the ball into two 3/4-inch thick disks.
  • Wrap and chill the dough: Wrap the dough disks tightly in plastic wrap, then refrigerate (freeze the extra disk) for at least 30 minutes to 1 hour, until ready to roll out and use.
  • Once the dough has chilled, transfer the dough to a well-floured work surface.  Unwrap and lightly dust the top of the dough and the rolling pin with flour.  Then gently roll the dough into a circle that is at least 12 inches in diameter (the perfect size for a 9-inch pie plate).
  • Carefully transfer the dough to the pie plate, and gently press the dough into the sides of the plate without stretching it. Use kitchen shears or a knife to trim off any excess pastry, leaving about a 1-inch border of crust around the top of the pie plate. Use your fingers to press the dough to form a scalloped edge, or create whatever other decorative crust design you prefer.  Chill pie crust for at least 15 minutes while making the filling. You'll use the other pie crust for decorations

Filling

  • Peel and core your apple and persimmons. Cut into quarters and then slice with a mandoline.
  • In a large mixing bowl, place your fruit. Add the sugar, lemon juice, and spices. Toss everything together using a spoon or your hands until the fruit slices are evenly coated. Set aside for 15-30 minutes.

Assembling the pie

  • Preheat your oven to 400° F. While you are letting your fruit soak, roll your pie crust out on a floured surface, until about 1/8-inch thick.
  • Transfer rolled dough into a 9-inch pan, leaving a slight overhang. Pinch the dough and flute the edges (use your thumb and pointer finger on one hand, and pointer finger knuckle on the other). Place in the freezer to chill until the filling is done. Place the rest of your dough in the fridge, until you need to create the decorations for the top.
  • Pour the fruit it into your pie crust shell.
  • Roll out the other pie crust dough, and using cookie cutters, create leaves or any other decoration you'd like.
  • Whisk one egg and brush the top and edges with the egg wash. You may want to brush the bottom of your decorations to make them stick.
  • Bake for 20 minutes at 400°F, rotate your pie, and then lower the temp to 375°F and bake for another 30-40 minutes. Your pie is done when the top is a deep golden brown color, your fruit is soft, and your filling is hot and bubbly.
  • Cool on a wire rack for about 1 hour. Serve warm and enjoy!

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