Fuyu Persimmon Hand Pies made with Metaxa, Fresh Ginger and Orange Zest.
Persimmon season is winding down and Thanksgiving is upon us. This Persimmon Hand Pie recipe is a marriage of these two seasons in a fun and festive way.
The filling in these hand pies is flavorful and tastes of fall. Fresh Fuyu persimmons are slowly simmered in Metaxa (Greek brandy) with freshly grated ginger, orange zest and cinnamon.
Wrap this deliciousness in buttery pie dough and we have a hand-pie party. Happy Fall and Happy Thanksgiving, Friends.
- 1 1/2 sticks unsalted butter, very cold
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 6-8 tablespoons ice water
- 6 persimmons, stemmed and pealed
- ¼ cup Metaxa (or your favorite brandy)
- ¾ cup orange juice
- ½ cup granulated sugar
- 1 teaspoon fresh ginger, grated
- ¼ teaspoon cinnamon
- grated rind of 1 orange
- Dice the butter into small chunks and return to the refrigerator to keep cold.
- In a food processor fitted with the steel blade, place the flour, salt, and sugar. Pulse a few times to combine.
- Add the butter and pulse until crumbly.
- Add 4 tablespoons cold water and pulse until the dough forms a ball. Add more water if necessary.
- Remove dough from processor and roll into a ball on a flowered surface. Wrap in plastic wrap and refrigerate for 30 minutes or up to 1 day.
- Place all ingredients in a small pot or saucepan, bring to a boil.
- Reduce heat to a simmer for 15 minutes, until fruit is soft and sauce thickens.
- Allow to cool completely or overnight before preparing hand pies.
- Roll out pie dough on a flowered surface.
- Use cookie cutters or round cutter to cut out dough pieces.
- Place about 1 teaspoon in each pie circle.
- Wet the edges with water and place another piece of pie dough on top.
- Pinch gently with the prongs of a fork.
- Sprinkle with granulated sugar and bake in preheated 425 degree oven for 10-12 minutes, until hand pies are browned on top.
- Use pre-made store-bought pie dough to save time.
- Persimmon pie filling can be prepared up to 2-days before and stored in an airtight container in the refrigerator.
Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!
If you make this recipe, please snap a photo and hashtag it #FIGSANDFETA and #GREEKMADESIMPLE. I’d love to see it!