2 c Flour
1/4 ts Salt
1 1/2 ts Sugar
1 c Solid vegetable shortening
1/2 c Ice water
1 tb Butter
2 lb Persimmon; medium diced
1 c Granulated sugar
1/4 c Grand Marnier
Juice of 1 lemon
2 tb Cornstarch
1/2 c Cold water
4 Scoops Vanilla bean ice
Powdered sugar; in shaker
Cinnamon and sugar mixture;
1/2 c Caramel sauce; in a squeeze
For the crust: In a mixing bowl, combine the flour, salt and sugar. Add the
shortening and work it through with your hands until the mixture resembles
coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with
your hands until you have a smooth ball of dough. Wrap the dough in plastic
and refrigerate for at least 30 minutes. Remove the dough from the
refrigerator and place it on a lightly-floured surface. Divide the dough
into fourths. Roll out the dough on the floured surface into a circle about
5 inches in diameter and 1/8-inch thick. Preheat the oven to 425 degrees.
Butter four 4-ounce ramekins. For the filling: In a sauce pan, over high
heat combine the persimmons, sugar, Grand Marnier, and lemon juice. Bring
the mixture up to a boil. Combine the cornstarch and the cold water
together, making a slurry. While whisking the fruit constantly, add the
slurry. Cook the mixture for 5 to 6 minutes or until the mixture thickens.
Cool the mixture for about 10 minutes. Spoon 1/4 of the fruit mixture into
each of the four ramekins. Gently lay the individual pie crusts over each
ramekin. Using your hands, form the crust around the lip of the ramekin,
cutting off any excess pie crust. Place in the oven and bake for 10 to 12
minutes or until golden-brown. To assemble, place the ramekin on a plate.
Place a scoop of vanilla ice cream right on top of the pie. Drizzle the
caramel over the top. Sprinkle with powdered sugar and cinnamon mixture.
This recipe yields 4 servings.