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| Persimmon Pie November, 2002 Serves 8 / This super-simple Southern favorite has a rich, creamy texture with a minimum amount of fat. A scoop of pomegranate ice cream completes this unusual and beautiful dessert. 4 medium persimmons 1 teaspoon lemon juice 1 large egg 1 egg white 1/2 cup unrefined cane sugar 1/4 teaspoon salt 1-1/2 cups low-fat or whole milk 1 Light and Flaky Crust, unbaked 1. Preheat oven to 450°F. Quarter and, if necessary, seed persimmons. Scrape pulp from skins into a blender. Purée with lemon juice until very smooth. 2. In a medium bowl, beat together whole egg, egg white, and unrefined cane sugar. Stir in salt, milk, and persimmon pulp. Refrigerate for 5 minutes. 3. On a lightly floured surface, roll out pastry disk to make a 12-inch round. Fit into a 9-inch pie plate. Trim edge, fold under and flute decoratively. 4. Pour filling into crust. Bake for 10 minutes at 450°F, then reduce heat to 350°F. Continue baking for 30 minutes, or until filling is set and crust is golden. Cool on rack and serve warm or at room temperature. Calories 257,Fat 8,Perfat 26,Cholesterol 46,Carbo 43,Protein 5,Fiber N/A,Sodium N/A |