American Persimmon Pie (1950)

• 2 cups persimmon pulp
• 1 egg, beaten
• 1 cup milk
• 1/2 cup sugar
• 1/4 tspn salt
• 1 tbspn cornstarch
• 1 pie pastry

Mix persimmon pulp, egg, and milk.  Mix sugar, sa;t, and cornstarch, and add to first mixture.

Line a pie pan with pastry, and pour in filling. Bake in very hot oven, 450 degrees, for 10 minutes, then reduce heat to moderate, 350 degrees, and bake 50 to 60 minutes longer.  Makes 1 pie.

More "Lost" Pies

Farmer's Butterscotch Peach Pie (1965)

Martha Washington's Nutmeg Custard Pie (1770)

(Origin - "Norge Binding of the Culinary Arts Institute Encyclopedia Cookbook" published by the Culinary Arts Institute, 1950.)