| 1 | Brush crust with egg white from one of the eggs; set aside. |
| 2 | Mix persimmon with flour, honey, sorghum and spices. |
| 3 | Beat in eggs and milk. |
| 4 | Pour into prepared pie crust. |
| 5 | Bake at 400f 40-50 minutes until pie doesn"t jiggle when shaken. |
| 6 | Cover edges with circle of foil if crust begins to brown too much. |
| 7 | Native persimmons are so sweet that they have also been called wild figs or sugar plums. |
| 8 | The english word persimmon is said to have come from the algonquin word pessemin. |
| 9 | Like apricots, persimmons contain ample amounts of vitamins a and c. the easiest way to get persimmon pulp is to puree fully ripe persimmons using a food mill or a chinaman sieve. |
| 10 | Aluminum or plastic sieves are best since iron or tin will turn the rosey orange pulp dark. |
| 11 | Freeze any you don"t use now for use later in winter and spring. |
| 12 | When ripe, persimmons are very soft and take on a dusty pale lavendar cast. |
| 13 | Persimmon pulp can be used in any pumpkin recipe with similar results. |
| 14 | It marries well with cinnamon, nutmeg and orange. |
| 15 | Since it is not as think as pumpkin, adding a little flour to pie fillings is a good idea |
