Apple-Persimmon Hand Pies

16 Nov

 November 16th, 2014

Each year around this time, I receive a LARGE bag full of Fuyu persimmons from my parents. They have a huge persimmon tree in their backyard and I am the lucky one who gets to enjoy the fruits. I always end up getting more than what my refrigerator can store and even after I handed some out to my coworkers, I was left with plenty more.

So instead of letting them go to waste by slowly rotting away at the bottom of my fruit drawer, I made an apple-persimmon pie filling for some hand pies. Since I had some pie dough left in my freezer, this was a quick dessert.  I made cinnamon apple hand pies before and they tasted great. However, having never baked with persimmons before this was a long shot.

Needless to say, the apple-persimmon combination works well! For this recipe I used the Fuyu persimmons, NOT the Hachiya, astringent variety. Years ago, I made the mistake of biting into a not so ripe Hachiya persimmon and was left with a mouth-puckering surprise – it was quite bitter and very unpleasant!

2014-11-09 05.59.022014-11-09 05.57.502014-11-09 06.01.13Pie Dough:
Pie dough recipe can be found here. For this recipe I used half the dough and got 15 hand pies.

Apple-Persimmon Pie Filling:
1 large apple (I used Gala); peeled and diced into small pieces

3-4 persimmons, depending on the size; peeled and diced into small pieces
1/4 cup sugar
2 tsp cornstarch
½ tsp cinnamon
pinch of salt
juice of half a lemon

Yield= enough for 15-18 hand pies

Directions:

  1. Place diced apples and persimmons in a bowl.
  2. Add the rest of the ingredients and mix to combine.

Assemble:

  1. Roll out pie dough and use a 3-inch round cookie cutter to cut rounds out.
  2. Spoon mixture in the center of the pie dough.
  3. Brush some egg wash along the edges and bring opposite ends together to seal.
  4. Place onto parchment-lined sheet pan. Using a fork, crimp along the sealed edges.
  5. Once all hand pies are assembled, use a pairing knife to make 3 small slits on top.
  6. Brush the dough with egg wash and sprinkle sugar on top before baking.
  7. Bake at 400F for 20-25 minutes, rotating half way through. Pies are done when they are golden in color, but not burnt.

2014-11-09 06.05.462014-11-12 20.51.33

 

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4 Responses to “Apple-Persimmon Hand Pies”

  1. Mirian November 17, 2014 at 9:37 AM #

    Can you make the filling and freeze? This way you can use ALL those delicious persimmons. Then you can use it for pies, toppings, etc.

    Like

    • sweeterrific November 20, 2014 at 9:28 PM #

      That could be an idea, but not sure how thawed apple and persimmon pieces will hold up. I might have to experiment!

      Like

  2. Arielle November 29, 2014 at 8:10 PM #

    I love your posts! Your pictures are so beautiful and everything looks heavenly ❤

    Like

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