Rustic Persimmon Pie

I didn't know Japanese Kaki in English. I learn today what is called. It is "Persimmon".
Japanese Kaki is found in any supermarket. I don't buy this fruit, looking good though. Just haven't had a good chance to get it before.
I am wondering whether it is easy to get Japanese kaki overseas or not.

This year I got a big box of Kaki. Once I put a piece of Kaki into my mouth, so juicy.
I love it.
Just cut into small bite, this is the best way to enjoy Kaki, but I want to make something baking with.

I also didn't know the name of  "Rustic pie" or "Rustic tart". Similar to crostata.
Juicy Kaki and rich almond cheese cream filling matches with pie crust.




**Rustic Persimmon Pie recipe**

<pie dough>
120g butter
180g all purpose flour
A pinch of salt
1 tbsp sugar
3 tbsp ice water
1 egg yolk
2 tbsp demerara sugar

<filling>
2 persimmons
a few blueberries
1 tbsp sugar
1 tbsp starch
100g cream cheese (room temperature)
20g almond flour

apricot jam and a few pistachio for decoration


<Make pie dough>
1. Cut butter in small pieces.
2. Mix all purpose flour, sugar, salt and butter in blender.
3. Add cold water into blender, and blend for a few seconds until moist.
4. Put together and knead dough a few times and wrap it with plastic wrap.
5. Sit pie dough in fridge for 1 hour.

<Filling>
6. Slice persimmons into 5mm size and put them into a bowl.
7. Sprinkle sugar on persimmons.
8. Sprinkle starch on persimmons. Set aside.
9. Mix cream cheese and almond flour. Set aside.

<Form pie dough>
10. On a floured surface boad, with floured roll pin, roll out pie dough into a large circle about 15cm (6 inch) in diameter. I made 2 circles with this size, but it is ok one big pie.
11. Spread out almond cream cheese on center of circle leaving 3cm (1 inch) border.
12. Put persimmon slices on almond cream cheese on center of circle, also leaving 3cm border.
13. Fold edges of the dough over fruits.
14. Lightly brush egg yolk on the dough. Sprinkle demerara sugar on the dough.

<Bake pie>
15. Bake the pie in the preheated oven at 180°C for about 35 minutes until the crust is golden and brown.
16. Cool it down, and lightly brush apricot jam on the crust and sprinkle a mince of pistachio before you serve.