With my little break, I have been trying to catch up on the different challenges I participate. I didn’t realize how many I actually do. I found out when everybody was posting that this month’s Daring Bakers was crostata. Luck was on my side because I had an extra pie crust in my fridge calling out to me to make something. I was going to make a black berry crostata but The Husband reminded me we had some persimmons in the fridge. I figured why not use it and see if it would work. It was a different type than I’m used to. I normally buy the pumpkin looking kind but The Husband found the other type. It was a bit soft and I prefer to have it hard like a apple. I tasted a piece and it was extremely sweet but I should have known better when my tongue became very dry. But I used it anyway. The crust came out wonderful the fruit not as well. It tasted quite weird so The Husband and The Daughter ate around the fruit and kept eating the crust.
I just had 4 persimmons, one 1 pie crust, an egg wash, and raw sugar. I just rolled out the pie dough until it is about 9 inches. I left about an inch and a 1/2 boarder and filled the rest with the fruit. I folded over the edges and cooked it at 350F for 30 minutes. Five minutes before I took it out, I brushed the crust with a egg wash and sprinkled with the raw sugar.
The fruit became dry. *Note to self, just use persimmon in breads, cookies, or cakes when I could smash it up. Next time I’m using the black berries I have in the freezer .