Polvoron Persimmon Pie

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Ingredients:

Yield: 1 pie

• 1 store bought pie crust or use your favorite pie crust recipe

  Keep pie crust refrigerated before baking.

Polvoron Crumble

• ½  cup flour, toasted

• ¼ cup dry powdered milk

• ¼ cup granulated sugar

• ¼ cup melted butter

Persimmon Filling:

• 6-7 Persimmons, peeled ¼ inch slices

• 1 tsp lemon juice

• 1 ½ cups of water

• ⅔ cup of sugar

• ¼ tsp cinnamon

• ⅛ tsp nutmeg

• 1 tsp salt

• 2 tbsp cornstarch

Optional

Whipped Cream or Ice Cream

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DIRECTIONS

1. In a medium small pan, toast your flour over medium heat until golden brown and aromatic.  After toasted, remove from heat to cool. 

2. Preheat your oven to 400 degrees F. Line a baking sheet with foil and place on the bottom rack incase of any spillage during baking.

3. In a bowl add toasted flour, powdered milk, and sugar. Whisk to combine.

4. Add melted butter and continue to mix until well combined. Set aside before baking.

5. Peel and slice persimmons. Squeeze lemon juice and mix to coat. 

6. In a medium pot, boil water. Add sugar, cinnamon, nutmeg, and salt.

7. In a small bowl combine cornstarch with 2 tbsp cold water and stir to make a slurry. Pour slurry into a pot and stir until thickened. Add persimmons and cook to boil again.
   

8. Pour persimmon filling into pie crust and top with polvoron crumble. Bake in the oven for 30 minutes. After 30 minutes take out pie to rest and cool.

9. Enjoy with whipped cream or ice cream! 
   

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