Page 158 - United States of Pie

Pinch of kosher salt
1 tablespoon cornstarch

Preheat the oven to 375°F.
On a well-floured surface, roll out the dough until it is about /8-inch
1
thick and will fit a 9-inch pie plate. Gently pick up the dough, center it
over the pie plate, and ease it into the plate. Trim the edges of the
dough to leave a 1-inch overhang. Fold the edges under, and then
decoratively crimp the perimeter. Return the pie shell to the
refrigerator to chill until the filling is ready.
In a medium-size bowl, combine the eggs, persimmon pulp, milk,
and vanilla, and stir thoroughly.

In a small bowl, combine the sugar, salt, and cornstarch, and stir
to mix well. Add the sugar mixture to the persimmon mixture, and stir
well to combine.
Remove the pie shell from the refrigerator, and pour the filling into
the shell, spreading it out evenly. Bake the pie for 45 to 50 minutes,
until it is golden brown and moderately puffed, and jiggles only

slightly when shaken. Remove the pie from the oven, and let it cool
to room temperature before enjoying.

Note:
To make persimmon pulp, peel very soft, fully ripe American or
Hachiya persimmons, and pulse the fruit in a blender or food

processor until smooth. About 5 Hachiya persimmons make 1½ cups
of pulp.