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1
For best results, persimmons must be riper than you think they are.
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2
They ripen best at room temperature, points up -- no bags, no ripening bowls.
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3
When they look rotten, shriveled, and feel like there's jelly under their skins, they're ready.
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4
This can take weeks.
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5
PERSIMMON FILLING: Set oven rack in the center of the oven and preheat oven to 450'F.
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Scoop persimmon pulp out of skins, discarding seeds and leaves.
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Puree pulp in a food processor or blender.
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8
Whisk together cream, flour, sugar, and melted butter.
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Beat together the yolks, the whole egg, and the vanilla and whisk into cream mixture.
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Fold in persimmon pulp.
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Pour filling into pie shell.
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12
Top with a handful (about 1/2 cup) of praline crumble.
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13
Bake 10 minutes at 450'F.
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14
Reduce heat to 350'F and bake 50 minutes to 1 hour more.
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15
Rotate pie if crust begins to overbrown, or cover rim with a foil strip.
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16
Filling will nearly boil when done.
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17
FOR STICKY PECAN PRALINE CRUMBLE: Toast pecans on a cookie sheet at 350'F about 10 to 15 minutes, tossing them a few times.
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18
(Nuts will start to smell toasted when they need to come out of the oven.)
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19
Butter another cookie sheet and set aside.
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20
In a heavy saucepan, bring sugar, water, and cream of tartar to a boil over medium-high heat.
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21
(If crystals form on the sides of the pan, cover the pan for 30 seconds or as long as 5 minutes so steam rinses off the sides.)
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22
When the sugar darkens, you may swirl the pan to even the color.
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23
As caramel turns the color of light hay, remove from heat.
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24
Don't let the caramel get too dark, or the sugar will be too brittle to crumble, and it will snap instead.
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25
Using a wooden spoon, stir in toasted nuts, mixing to coat them very well.
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26
Spread caramel-coated nuts out on the buttered cookie sheet, cool 1 hour, then chop coarsely with a knife (a food processor causes the caramel to stick and clump).
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27
You can store the surplus in a tightly covered jar at room temperature for three months.
