Persimmon Meringue Pie

Pies

Ingredients

  • 2 cups persimmon pulp
  • 1/2 cup sugar
  • 1/2 tsp. mace
  • 1 tsp. grated lemon rind
  • 1/8 tsp. salt
  • 2 tsp. butter
  • 2 egg yolks
  • 1 baked pastry shell
  • 1 recipe Meringue
  • Meringue 1
  • 2 egg whites
  • 4 T sugar
  • 1/2 tsp.vanilla or other flavoring

Directions

The persimmons should be sweet and very ripe. Peel. Press enough through a colander to make 2 cups of pulp. Add sugar, mace, lemon rind and salt and cook slowly for 5 minutes. Add a small amount to butter and beaten egg yolks; return to persimmon mixture and stir until mixture is slightly thickened. Pour into pastry shell, cool and cover with meringue.Proceed as directed. Serve very cold. Makes 1(9-in.)pie.

Meringue: Beat eggs until frothy. Add sugar gradually and continue beating until stiff. Add flavoring. Pile on pie and bake in slow oven(325 degrees F.)15 to 18 minutes.



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Submitted 6/13/05.
Source: 250 Superb Pies & Pastries
Submitted By: Linda Wilson
lwilson@gatecom.com
Persimmon Meringue Pie