Make a Basil-Infused Persimmon Pie


| 10/15/2010 3:47:58 PM


SiljaSilja is an herbal witch who grew up in rural Ireland, where her mum had an herb garden and taught Silja about herbalism and foraging for Mother Nature's bounty. As a witch, she has led a Celtic training coven in Ireland, but now lives in the U.S. with her husband and three kids in Arkansas. Silja is the author of The Green Wiccan Herbal. 

Take charge of the pie selection this holiday season with this herbal twist on a classic persimmon pie.

10-15-2010-1
Photo by Silja

Basil-Infused Persimmon Pie 

• 1 tablespoon finely chopped basil, fresh or frozen (Don't use dried. I like to use Thai basil when I can find it, but plain works, too.)
• 2 cups condensed milk
• 1 1/2 cups persimmon pulp (I like to use raw, foraged fruit that has fallen; it's the most flavourful! Just squish it and remove the seeds by hand. That takes a while though!)
• 2 small eggs
• 1 teaspoon cinnamon
• 1/2 cup brown sugar
• Pinch of salt
• 1/3 cup melted butter
• 1 tablespoon lemon juice
• 9-inch pastry case or 12 small cases (I like to use graham crust although I am sure other doughs would work. If you make it yourself, add a teaspoon of chopped basil to the crust for extra flavor.)



1. Chop basil and add to condensed milk.



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