Giada De Laurentiis - Persimmon-Pumpkin Pie

Persimmon-Pumpkin Pie

ingredients

8 servings


Crust Vegetable oil cooking spray vegetable cooking spray1 1 ⅓ cups all-purpose flour all purpose flour1 ⅓ ½ cup powdered sugar powdered sugar½ ¼ teaspoon fine salt fine sea salt¼ ½ cup (1 stick) chilled unsalted butter, diced unsalted butter1 3 tablespoons mascarpone cheese, chilled mascarpone cheese3 2 to 3 tablespoons apricot preserves apricot preserves3
Filling 1 cup canned pure pumpkin canned pumpkin puree1 Two 6- to 7-ounce ripe Fuyu persimmons, trimmed, peeled and cut into 1-inch pieces (or 1 cup of persimmon pulp from two 6- to 7-ounce very ripe Hachiya persimmons)fuyu persimmons2 ½ cup sugar sugar½ ⅓ cup mascarpone mascarpone cheese⅓ ⅓ cup heavy whipping cream heavy whipping cream⅓ 1 tablespoon cornstarch cornstarch1 1 teaspoon ground cinnamon ground cinnamon1 4 large eggs, at room temperature egg(s)4 Powdered sugar, for dustingpowdered sugar1

Crust

Vegetable oil cooking spray

1 ⅓ cups all-purpose flour

½ cup powdered sugar

¼ teaspoon fine salt

½ cup (1 stick) chilled unsalted butter, diced

3 tablespoons mascarpone cheese, chilled

2 to 3 tablespoons apricot preserves

Filling

1 cup canned pure pumpkin

Two 6- to 7-ounce ripe Fuyu persimmons, trimmed, peeled and cut into 1-inch pieces (or 1 cup of persimmon pulp from two 6- to 7-ounce very ripe Hachiya persimmons)

½ cup sugar

⅓ cup mascarpone

⅓ cup heavy whipping cream

1 tablespoon cornstarch

1 teaspoon ground cinnamon

4 large eggs, at room temperature

Powdered sugar, for dusting

instructions


Crust Preheat the oven to 350 degrees F. Lightly spray a 9-inch-diameter glass or ceramic pie dish with vegetable oil cooking spray. In a food processor, blend the flour, sugar and salt until combined. Add the butter and mascarpone cheese and blend until moist clumps form. Gather the dough into a ball. Drop 2-inch pieces of dough over the bottom and sides of the pie dish. Using moist fingertips press the dough together to form a smooth crust. Using the tines of a fork, prick the dough all over. Bake the crust until the edge is browned and the center of the crust is pale golden, about 25 minutes. Transfer the crust to a work surface. Brush the bottom and sides of the crust with apricot preserves.
Filling In a food processor, combine the pumpkin and persimmon. Blend until smooth. Add the sugar, mascarpone, cream, cornstarch, cinnamon, salt and eggs. Blend until smooth. Pour the filling into the cooked crust. Bake the pie until slits or cracks appear around the edge and the center is set, about 35 minutes. Cool the pie on a rack. (Can be made 1 day ahead. Bake and cool to room temperature. Cover loosely with plastic wrap and refrigerate.) Just before serving, dust the top of the pie with powdered sugar. Cut into wedges and serve.

Crust

Preheat the oven to 350 degrees F. Lightly spray a 9-inch-diameter glass or ceramic pie dish with vegetable oil cooking spray.

In a food processor, blend the flour, sugar and salt until combined. Add the butter and mascarpone cheese and blend until moist clumps form. Gather the dough into a ball. Drop 2-inch pieces of dough over the bottom and sides of the pie dish. Using moist fingertips press the dough together to form a smooth crust. Using the tines of a fork, prick the dough all over.

Bake the crust until the edge is browned and the center of the crust is pale golden, about 25 minutes. Transfer the crust to a work surface. Brush the bottom and sides of the crust with apricot preserves.

Filling

In a food processor, combine the pumpkin and persimmon. Blend until smooth. Add the sugar, mascarpone, cream, cornstarch, cinnamon, salt and eggs. Blend until smooth. Pour the filling into the cooked crust.

Bake the pie until slits or cracks appear around the edge and the center is set, about 35 minutes. Cool the pie on a rack. (Can be made 1 day ahead. Bake and cool to room temperature. Cover loosely with plastic wrap and refrigerate.)

Just before serving, dust the top of the pie with powdered sugar. Cut into wedges and serve.