Adapting one of her grandmother’s recipes, chef Vivian Heredia focuses on early winter fruits, persimmons and cranberries, for this delicious Paisley Pie.
Persimmons peak from October to December and are a great source of vitamin A. Find them at the local grocery, farmers’ market or perhaps a neighbor has a bumper crop to share. The pie can be baked a day ahead and makes an appealing hostess gift.
How to Make Paisley Persimmon Pie
Makes 1 pie
Prep time: 25 minutes • Cook time: 1 hour, until juices bubble
Note: For the top and bottom crusts, use your favorite recipe or ready-made dough.
For the filling:
2½ -3 lbs. firm, ripe Fuyu persimmons, sliced into thin rounds crosswise, with some chopped into cubes
1/3 cup packed dark brown sugar
½ cup granulated sugar
2½ Tablespoons quick-cooking tapioca
½ teaspoon ground allspice
1 teaspoon ground cinnamon
½ cup dried cranberries
1 teaspoon orange zest
½ teaspoon lemon zest
3 Tablespoons lemon juice
Pinch of salt
1 Tablespoon cold butter cut into small pieces
Preheat oven to 375°F.
Gently clean and pat the persimmons dry, and remove stems.
Slice and cube the fruit; you should have approximately 8-8½ cups fruit.
In a large bowl, gently fold all of the ingredients, except the butter,
Roll out and place dough for bottom crust in 9-inch pie pan. Place pie pan on a cookie sheet.
Fill with the persimmon-cranberry mixture and dot with the butter pieces.
Place dough for top crust over the filling and gently pinch edges of top and bottom dough together “like little canaries dancing over it,” Vivian says.
Bake approximately 1 hour. Juices will start bubbling, and crust will get browned. (If edges begin to darken too much, drape with foil.)
Serve at room temperature topped with vanilla ice cream, homemade whipped cream or drizzled with heavy cream.
For more than 25 years, The McCharles House and Gardens has been an Orange County, California, icon. Besides Vivian and Audrey’s events and workshops, the Victorian cottage, gardens, gazebo and lodge are also available for private parties and special events. For more information, call (714) 731-4063 or visit www.mccharleshouse.com.
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Written by Hillary Black
Recipe by Vivian Heredia
Styled by Audrey and Vivian Heredia
Photography by Mark Tanner