Individual Persimmon Pie with Vanilla Bean Ice Cream
- 4 individual pie crust rounds, recipe follows
- 1 tablespoon butter
- 2 pounds persimmon, medium dice
- 1 cup granulated sugar
- 1/4 cup Grand Marnier
- Juice of one lemon
- 2 tablespoons cornstarch
- 1/2 cup cold water
- 4 scoops vanilla bean ice cream
- Shaker of powdered sugar
- Shaker with cinnamon and sugar mixture
- 1/2 cup caramel sauce in a squeeze bottle
- 2 cups flour
- 1/4 teaspoon salt
- 1 1/2 teaspoon sugar
- 1 cup solid vegetable shortening
- 1/2 cup ice water
- 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.
- 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.
- This recipe will make two pie crusts.
- For the individual crusts: Divide the dough into fourths.
- Roll out the dough on the floured surface into a circle about 5 inches in diameter and 1/8-thick.
- For a whole pie crust: Roll out the dough on the floured surface into a circle about 14 inches in diameter and 1/8 inch thick.
- Gently fold the circles of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan.
- Yield: 2 pie crusts
individual pie crust, butter, persimmon, sugar, grand marnier, lemon, cornstarch, cold water, cream, powdered sugar, cinnamon, caramel sauce, flour, salt, sugar, vegetable shortening, water
Taken from www.foodnetwork.com/recipes/emeril-lagasse/individual-persimmon-pie-with-vanilla-bean-ice-cream-recipe.html (may not work)