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Author Notes: The pie dough is made with apple juice instead of water for maximum flavour! The Persimmon will cook into an ooey-gooey sauce that pairs nicely with apples, then not to mention the whole crispy-on-the-outside and gooey-on-the-inside mini pies are rolled in a spicy cinnamon and cardamon sugar! Try to eat just one. More pictures please visit: http://www.ladyandpups.com/2013/11/05/apple-persimmon-pies/ —Mandy @ Lady and pups
Makes: 16 ~ 18 pies
Apple and persimmon fillings:
ounces (175 grams, or 1~2) Granny Smith or Fuji apple (the weight does not include skin and cores)
tablespoons of unsalted butter
1 tbsp of sugar
teaspoon lemon juice
teaspoon of ground cinnamon
teaspoon of ground allspice
teaspoon of grated nutmeg
ounces (185 grams, or 2~3) ripen persimmons (the weight does not include skin)
tablespoon of cornstarch
teaspoon of vanilla extract
- UPDATE 2013/11/04: Forgot to mention that the persimmon should be the soft/mushy type (aka KAKI) , not the hard/crunchy type (aka FUYU). When using persimmons, you have to make sure it is completely ripen before consumption or it will present a bitter and unpleasant taste.
- Peel and remove the cores from the apples, then cut into smaller-than-bite-size cubes. Add the apples, unsalted butter, sugar, lemon juice, ground cinnamon, ground allspice and grated nutmeg in a skillet. Cook over medium-heat while stirring occasionally, until the apples are soft and the sauce is very thick, sticky and dark brown, approx 5 minutes. Meanwhile, remove the flesh from the persimmons and discard the skin. It can be a little tricky to do so with ripen persimmons and sometimes you have to “squeeze” the flesh off from the skin. You’ll need 2 ~ 3 persimmons to get 185 grams/6.5 oz of flesh. Smash the persimmon flesh with a fork and set aside.
- Once the apples are ready, remove the skillet away from the heat and add the persimmons. Stir to mix up all the ingredients evenly, which at this point should be quite runny and “saucy”. The persimmons should give out some juices and cool down the apple considerably. Add the cornstarch and vanilla extract, and mix until there’s no visible clumps of cornstarch. Return the skillet back to medium-heat and cook until the mixture has thicken up completely. Continue to cook for 2 more minutes to reduce it even further. Transfer the fillings into a bowl and chill in the freezer for 1 ~ 2 hours until borderline frozen.
Apple juice pie crust:
cups (280 grams) of all-purpose flour
teaspoon of baking powder
teaspoon of salt
tablespoons (113 grams, or 1 stick) of very very cold unsalted butter
tablespoons of very cold/iced apple juice
- MAKE THE PIE CRUST: In a food-processor (or you can do this inside a large bowl with a pastry blender), mix together all-purpose flour, baking powder and salt. Add the cubes of very very cold unsalted butter, then pulse until the mixture resembles a very COARSE meal, with the largest bit of butter about the size of a large pea. Add 4 tbsp of iced apple juice and pulse 2 ~ 3 times to incorporate, then another 4 tbsp and pulse 2 ~ 3 times again. Check the consistency of the dough by pinching a piece of it together and see if it stick easily. You’ll most likely need to add another 2 tbsp of iced apple juice to bring the dough together. Now transfer the dough onto a working surface and knead JUST A COUPLE OF TIMES to bring it into a big ball. Press the dough into a flat disk, wrap with plastic wrap and chill in the fridge for at least 1 hour before using.
- MAKE THE PIES: Lightly dust the surface with flour and roll the pie dough out into a thin sheet, NO THICKER than 1/8? (3 mm). Use a round pastry-cutter (about 3 1/2? in diameter) to cut out as many wrapper as you can. Gather the scraps, roll it out again into a thin sheet and again, cut as many wrappers out as possible. You should get about 16 ~ 18 wrappers out of this dough. Take the filling out of the freezer, which should be relatively hardened but workable. Place about 2 tsp of fillings in the center of a wrapper (don’t even think about stuffing more than 2 tsp… or good luck with closing that one), dab a little water on the edge then close the wrapper and pinch the seams together FIRMLY with your fingers. Use a fork to make DEEP impressions along the seam/edge to make sure it is securely closed. Repeat with the rest.
- If at any given point the fillings start to thaw and soften, return both the wrappers and the fillings back to the freezer for 15 min to firm up. Once you are done with making all the pies, keep them in one single layer on a sheet pan and keep in the fridge until needed.
- FRY THE PIES: Evenly mix 1/3 cup of sugar, 1/2 tsp of ground cinnamon and 1/2 tsp of ground cardamon in a large bowl then set aside.
- Add enough canola oil in any frying-pot until you have about 1 1/2? (4 cm) deep of oil. Heat the oil over medium-heat until when a wooden chopstick is inserted in, the oil bubbles up along the surface of the chopstick (supposedly the oil should reach 365ºF/185ºC, but I never measured). Without crowding the pot, slowly lower 2 ~ 3 pies into the oil to fry (keep the rest of the pies IN THE FRIDGE). Turning them occasionally until they are golden browned and crispy on both sides. Drain through a slotted spoon for a few seconds then roll them in the spiced sugar. Repeat with the rest.
- It would be tempting to eat them immediately but I warn you, it’s piping hot inside. Wait a few minutes… if you can.
- This recipe was entered in the contest for Your Best Thanksgiving Pie