Description
Easy rustic “pie” made with seasonal pears and persimmons!
Ingredients
- FOR THE FILLING:
- ¼ cups Flour
- 1 teaspoon Cream Of Tartar
- ¼ cups Sugar
- ½ teaspoons Cinnamon
- 1-½ whole Butterscotch Pears (Asian Pears), Sliced
- 1 whole Persimmon, Sliced
- FOR THE CRUST:
- 1 whole Pre-made Pie Crust
- 1 whole Egg
- 1 Tablespoon Water
- 2 Tablespoons Sugar
- ¼ teaspoons Cinnamon
Preparation
Preheat oven to 350ºF and line a baking sheet with a silicone mat or parchment paper.
In a small bowl, mix flour, cream of tartar, sugar, and cinnamon.
In a large bowl, combine sliced pears with ¾ of the flour mixture until all are lightly coated. In a smaller bowl, combine remaining flour mixture with persimmons.
Roll out your pie crust until about ⅛ thickness or about 2 to 3 inches greater than the radius of a standard pie plate, and transfer to the lined baking sheet. Arrange sliced pears neatly, leaving about 2 ½ inches of the edge, and arrange persimmons in the middle of all of the pears. Fold the pastry over the raw pears.
Mix the egg and water very well in a small dish, and brush on the pastry that is folded over the pears. Combine the sugar and cinnamon in another small bowl, and sprinkle on the crust.
Bake in the oven at 350ºF for 30–35 minutes or until crust is golden brown and pears are tender. Cut into slices and enjoy!
