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Ginger Persimmon Crumble Pie

 
Ginger Persimmon Crumble Pie
Image ©
 
One serving costs about $3.37 One serving costs about $3.37

$3.37 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 dessert
spoonacular Score:8%

Spoonacular Score: 8%

 

Ginger Persimmon Crumble Pie might be just the dessert you are searching for. This recipe serves 4. One serving contains 1627 calories, 19g of protein, and 70g of fat. For $3.37 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. If you have gingersnap crumbs, nutmeg, egg, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. 1 person has made this recipe and would make it again. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is solid. If you like this recipe, you might also like recipes such as Persimmon Pear Brandy Pie with Vanilla Bean Crumble, Ginger Crumble and Stone Fruit Pie, and Ginger Persimmon Bread.

Crumble Pie on the menu? Try pairing with Port, Vin Santo, and Late Harvest Riesling. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. You could try Santa Medina Port Wine .. Reviewers quite like it with a 5 out of 5 star rating and a price of about 12 dollars per bottle.

Santa Medina Port Wine .

blackberry,dark molasses,creamy caramel

» Get this wine on Amazon.com

Ingredients

Servings:
1 cup
1 cup all purpose flour
all purpose flour
0.25 tsps
0.25 tsps baking soda
baking soda
0.25 cup
0.25 cup light firmly brown sugar
light firmly brown sugar
0.25 cup
0.25 cup light firmly brown sugar
light firmly brown sugar
2 tsps
2 tsps candied ginger
candied ginger
1 large
1 large egg
egg
0.67 cup
0.67 cup flour
flour
5 small
5 small fuyu persimmons
fuyu persimmons
1.5 cups
1.5 cups gingersnap crumbs
gingersnap crumbs
4 ounces
4 ounces gingersnaps
gingersnaps
0.25 cup
0.25 cup granulated sugar
granulated sugar
1 tsp
1 tsp ground cinnamon
ground cinnamon
0.13 tsps
0.13 tsps ground ginger
ground ginger
0.5 tsps
0.5 tsps kosher salt
kosher salt
0.5 cup
0.5 cup light brown sugar
light brown sugar
0.5 cup
0.5 cup light brown sugar
light brown sugar
0.67 cup
0.67 cup milk
milk
0.13 tsps
0.13 tsps nutmeg
nutmeg
1 cup
1 cup persimmon puree
persimmon puree
0.25 tsps
0.25 tsps salt
salt
2 pinches
2 pinches salt
salt
1 Tbsp
1 Tbsp unsalted butter
unsalted butter
5 Tbsps
5 Tbsps unsalted butter
unsalted butter
8 Tbsps
8 Tbsps unsalted butter
unsalted butter
0.5 tsps
0.5 tsps vanilla extract
vanilla extract
1 cup
1 cup walnut halves
walnut halves
1 cup all purpose flour
1 cup
all purpose flour
0.25 tsps baking soda
0.25 tsps
baking soda
0.25 cup light firmly brown sugar
0.25 cup
light firmly brown sugar
0.25 cup light firmly brown sugar
0.25 cup
light firmly brown sugar
2 tsps candied ginger
2 tsps
candied ginger
1 large egg
1 large
egg
0.67 cup flour
0.67 cup
flour
5 small fuyu persimmons
5 small
fuyu persimmons
1.5 cups gingersnap crumbs
1.5 cups
gingersnap crumbs
4 ounces gingersnaps
4 ounces
gingersnaps
0.25 cup granulated sugar
0.25 cup
granulated sugar
1 tsp ground cinnamon
1 tsp
ground cinnamon
0.13 tsps ground ginger
0.13 tsps
ground ginger
0.5 tsps kosher salt
0.5 tsps
kosher salt
0.5 cup light brown sugar
0.5 cup
light brown sugar
0.5 cup light brown sugar
0.5 cup
light brown sugar
0.67 cup milk
0.67 cup
milk
0.13 tsps nutmeg
0.13 tsps
nutmeg
1 cup persimmon puree
1 cup
persimmon puree
0.25 tsps salt
0.25 tsps
salt
2 pinches salt
2 pinches
salt
1 Tbsp unsalted butter
1 Tbsp
unsalted butter
5 Tbsps unsalted butter
5 Tbsps
unsalted butter
8 Tbsps unsalted butter
8 Tbsps
unsalted butter
0.5 tsps vanilla extract
0.5 tsps
vanilla extract
1 cup walnut halves
1 cup
walnut halves

Equipment

food processor
food processor
aluminum foil
aluminum foil
plastic wrap
plastic wrap
oven
oven
pie form
pie form
knife
knife
whisk
whisk
bowl
bowl
food processor
food processor
aluminum foil
aluminum foil
plastic wrap
plastic wrap
oven
oven
pie form
pie form
knife
knife
whisk
whisk
bowl
bowl


Instructions

  1. To make the crust: Process the cookies with the salt until youre left with fine crumbs (about 20 seconds), then add the melted butter and pulse about 10 times, just until incorporated.
  2. Using your fingers or the back of a spoon, begin by pressing the mixture into the bottom of the pie pan and part way up the sides. To keep the crumbs from sticking to your fingers, it helps to place a piece of plastic wrap over the crumbs and press them through the wrap. Be sure to press the bottom thoroughly so that the crumbs are evenly distributed.
  3. To make the crumble: Combine flour, sugars, crushed gingersnaps, ginger and salt in a food processor. Pulse for a few seconds to incorporate.
  4. Add butter and pulse again until the mixture resembles pea-sized crumbs, then set aside.
  5. To make the filling: Preheat the oven to 350F (or 325F if using a pyrex pie plate).
  6. Process the persimmon puree with the milk, brown, sugar and egg for about 8 seconds or until smooth.
  7. In a small bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt. Add this to the food processor and pulse about 8 times or until incorporated. Add the butter and pulse about 4 imes or until incorporated.
  8. Add the chopped persimmon, walnuts, candied ginger and pulse twice, just to incorporate. (Youll have bout 3 1/2 cups of filling).
  9. Immediately pour the filling into the prepared pie crust (the acidity in the persimmon reacting with baking soda will cause the mixture to stiffen quickly.) The filling will reach almost to the top.
  10. Smooth the surface and sprinkle the crumble over the top.
  11. Bake for 35 to 45 minutes or until the crumble has browned a bit and a thin knife blade inserted about an inch from the centre comes out clean. The filling will have puffed out slightly but on cooling it will all settle. Serve warm or at room temperature accompanied with creme fraiche or whipped cream. (The pie can be reheated for 10 mins at 350F. Be sure to keep the crust shielded with aluminum foil.)

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.50
Ingredient
1 cup all purpose flour
¼ cups light firmly brown sugar
¼ cups light firmly brown sugar
2 teaspoons candied ginger
1 large egg
⅔ cups flour
5 smalls fuyu persimmons
1.5 cups gingersnap crumbs
4 ounces gingersnaps
¼ cups granulated sugar
1 teaspoon ground cinnamon
⅛ teaspoons ground ginger
½ cups light brown sugar
½ cups light brown sugar
⅔ cups milk
⅛ teaspoons nutmeg
1 cup persimmon puree
1 tablespoon unsalted butter
5 tablespoons unsalted butter
8 tablespoons unsalted butter
½ teaspoons vanilla extract
1 cup walnut halves
Price
$0.17
$0.18
$0.18
$0.16
$0.27
$0.11
$3.12
$1.82
$1.21
$0.07
$0.08
$0.03
$0.35
$0.35
$0.22
$0.02
$1.05
$0.12
$0.60
$0.96
$0.15
$2.80
$14.02

Nutritional Information

Quickview
1783 Calories
19g Protein
69g Total Fat
286g Carbs
18% Health Score
Limit These
Calories
1783k
89%

Fat
69g
108%

  Saturated Fat
29g
187%

Carbohydrates
286g
95%

  Sugar
111g
124%

Cholesterol
156mg
52%

Sodium
1157mg
50%

Get Enough Of These
Protein
19g
39%

Vitamin C
178mg
216%

Manganese
2mg
131%

Iron
15mg
86%

Folate
193µg
48%

Vitamin B1
0.68mg
45%

Potassium
1467mg
42%

Selenium
28µg
41%

Copper
0.82mg
41%

Vitamin B2
0.64mg
38%

Phosphorus
367mg
37%

Calcium
306mg
31%

Vitamin B3
5mg
29%

Vitamin A
1366IU
27%

Magnesium
107mg
27%

Fiber
5g
21%

Vitamin B6
0.33mg
17%

Vitamin E
2mg
15%

Zinc
2mg
14%

Vitamin B5
1mg
12%

Vitamin D
1µg
10%

Vitamin B12
0.41µg
7%

Vitamin K
6µg
6%

covered percent of daily need

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