*  Exported from  MasterCook  *
 
            Individual Persimmon Pie With Vanilla Bean Ice Cream
 
 Recipe By     : Emeril Lagasse
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts                         Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         === PIE CRUST ===
    2      cups          Flour
      1/4  teaspoon      Salt
    1 1/2  teaspoons     Sugar
    1      cup           Solid vegetable shortening
      1/2  cup           Ice water
                         === FILLING ===
    1      tablespoon    Butter
    2      pounds        Persimmon -- medium diced
    1      cup           Granulated sugar
      1/4  cup           Grand Marnier
                         Juice of one lemon
    2      tablespoons   Cornstarch
      1/2  cup           Cold water
                         === TO ASSEMBLE ===
    4      scoops        Vanilla bean ice cream
                         Powdered sugar -- in shaker
                         Cinnamon and sugar mixture -- in shaker
      1/2  cup           Caramel sauce -- in a squeeze bottle
 
    For the crust:  In a mixing bowl, combine the flour, salt and sugar. 
 Add the shortening and work it through with your hands until the mixture
 resembles coarse crumbs.  Add the water, 1 tablespoon at a time, and
 work it in with your hands until you have a smooth ball of dough.  Wrap
 the dough in plastic and refrigerate for at least 30 minutes.  Remove
 the dough from the refrigerator and place it on a lightly-floured
 surface.  Divide the dough into fourths.  Roll out the dough on the
 floured surface into a circle about 5 inches in diameter and 1/8-inch
 thick.
    Preheat the oven to 425 degrees.  Butter four 4-ounce ramekins.
    For the filling:  In a sauce pan, over high heat combine the
 persimmons, sugar, Grand Marnier, and lemon juice.  Bring the mixture up
 to a boil.  Combine the cornstarch and the cold water together, making a
 slurry.  While whisking the fruit constantly, add the slurry.  Cook the
 mixture for 5 to 6 minutes or until the mixture thickens.  Cool the
 mixture for about 10 minutes.
    Spoon 1/4 of the fruit mixture into each of the four ramekins. 
 Gently lay the individual pie crusts over each ramekin.  Using your
 hands, form the crust around the lip of the ramekin, cutting off any
 excess pie crust.  Place in the oven and bake for 10 to 12 minutes or
 until golden-brown.
    To assemble, place the ramekin on a plate.  Place a scoop of vanilla
 ice cream right on top of the pie.  Drizzle the caramel over the top. 
 Sprinkle with powdered sugar and cinnamon mixture.
    This recipe yields 4 servings.
 
    Recipe Source:
 ESSENCE OF EMERIL  with Emeril Lagasse
 From the TV FOOD NETWORK - (Show # EE-2293 broadcast 02-25-1997)
 Downloaded from their Web-Site  -  http://www.foodtv.com
 
   Formatted for MasterCook by MR MAD, aka Joe Comiskey  - 
 jpmd44a@prodigy.com
 
      03-09-1997
 
 
 
 
 
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