-
1
Preheat the oven to 425 degrees.
-
2
Butter four 4 ounce ramekins.
-
3
For the filling: In a sauce pan, over high heat combine the persimmons, sugar, Grand Marnier, and lemon juice.
-
4
Bring the mixture up to a boil.
-
5
Combine the cornstarch and the cold water together, making a slurry.
-
6
While whisking the fruit constantly, add the slurry.
-
7
Cook the mixture for 5 to 6 minutes or until the mixture thickens.
-
8
Cool the mixture for about 10 minutes.
-
9
Spoon 1/4 of the fruit mixture into each of the four ramekins.
-
10
Gently lay the individual pie crusts over each ramekin.
-
11
Using your hands, form the crust around the lip of the ramekin, cutting off any excess pie crust.
-
12
Place in the oven and bake for 10 to 12 minutes or until golden brown.
-
13
To assemble, place the ramekin on a plate.
-
14
Place a scoop of vanilla ice cream right on top of the pie.
-
15
Drizzle the caramel over the top.
-
16
Sprinkle with powdered sugar and cinnamon mixture.
-
17
In a mixing bowl, combine the flour, salt and sugar.
-
18
Add the shortening and work it through with your hands until the mixture resembles coarse crumbs.
-
19
Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough.
-
20
Wrap the dough in plastic and refrigerate for at least 30 minutes.
-
21
Remove the dough from the refrigerator and place it on a lightly floured surface.
-
22
This recipe will make two pie crusts.
-
23
For the individual crusts: Divide the dough into fourths.
-
24
Roll out the dough on the floured surface into a circle about 5 inches in diameter and 1/8-thick.
-
25
For a whole pie crust: Roll out the dough on the floured surface into a circle about 14 inches in diameter and 1/8 inch thick.
-
26
Gently fold the circles of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan.
