Well I am making a persimmon pie from the persimmons that I just got the purée out of. I had enough to make two deep dish pies not completely full, because I didn’t have any regular 9 inch piecrust so I’m added a third of a cup of half-and-half to the batter and I think it really turned out well | In the Kitchen with Kathy
11:07
Well I am making a persimmon pie from the persimmons that I just got the purée out of. I had enough to make two deep dish pies not completely full, because I didn’t have any regular 9 inch piecrust so I’m added a third of a cup of half-and-half to the batter and I think it really turned out well | In the Kitchen with Kathy
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