Persimmon Pie

Name: Persimmon Pie
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 120g Low-gluten flour; 3 pcs persimmon; 3 pcs Egg yolk; 20g corn starch

by Mei is still

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Persimmon has a high nutritional value, and its vitamins and sugars are about 1-2 times higher than ordinary fruits. It is the fruit that people like to eat. It is sweet and delicious and rich in nutrition. Many people also like to eat frozen persimmon in winter, which has a special taste. Therefore, eating some persimmons is very beneficial to human health. Persimmon If a person eats 1 persimmon a day, the vitamin C intake can basically meet half of the daily requirement. A dessert that cannot be missed in winter-persimmon pie.

Ingredients

Persimmon Pie

1. In a basin, add butter and powdered sugar, add 1 egg yolk, and then add sifted low-gluten flour

2. Put the mixed dough into a fresh-keeping bag and refrigerate for 30 minutes-1 hour

3. Take out the dough and return to temperature, roll it into the mold size (25cmx10cm rectangular pie pan), which should exceed the diameter and height of the pie pan. Spread the rolled dough into the mold. The dough must fit closely around the mold. After shaping, roll out the excess Make the dough and pierce holes with a fork (if you don't pierce the dough, you can brush the egg white on the dough to avoid bulging of the dough during the baking process), and bake at 170 degrees for about 20 minutes

4. 2 egg yolks with sugar and cornstarch

5. Peel the persimmons, take out the pureed persimmons and pour into the pot, stir well

6. Heat and stir on the fire until it is sticky, turn off the fire and let cool

7. Pour the persimmon paste into the baked pie crust and smooth it out. Bake at 170°C for about 15 minutes until the surface is browned. Place the sliced persimmons and sprinkle with crushed nuts for garnish.