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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I created this recipe for our local persimmon festival, using homegrown squash. I like to make two pies and use more toffee bits and pecans for garnish. Ingredients:
pastry for single-crust pie (9 inches) |
1/4 cup buttermilk |
1/2 cup mashed cooked butternut squash |
1/2 cup mashed ripe persimmon pulp |
3/4 cup sugar |
1/4 cup packed brown sugar |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
1/4 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
2 eggs |
1/4 cup heavy whipping cream |
1/4 cup butter, melted |
1 teaspoon vanilla extract |
caramel topping: |
30 caramels |
2 tablespoons 2% milk |
1/3 cup chopped pecans |
1/3 cup english toffee bits or almond brickle chips |
Directions:
1. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 5-6 minutes or until lightly browned; cool on a wire rack. Reduce heat to 350°.
2. In a blender, combine the buttermilk, squash and persimmon pulp; cover and process until smooth.
3. In a large bowl, combine the sugars, flour, cinnamon, baking powder, baking soda and salt.
4. In a small bowl, combine the eggs, cream, butter, vanilla and squash mixture; stir into dry ingredients just until moistened.
5. Pour into pastry shell. Bake for 40-45 minutes or until a knife inserted near the center comes out clean.
6. In a small saucepan, combine caramels and milk. Cook and stir over medium heat until melted and smooth. Pour over hot pie. Sprinkle with pecans and toffee bits. Cool completely on a wire rack. Store in the refrigerator. Yield: 8 servings.
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