{"id":650,"date":"2009-11-20T16:30:23","date_gmt":"2009-11-20T23:30:23","guid":{"rendered":"http:\/\/shannon.users.sonic.net\/blog\/?p=650"},"modified":"2009-11-20T16:31:21","modified_gmt":"2009-11-20T23:31:21","slug":"persimmon-apple-pie","status":"publish","type":"post","link":"http:\/\/shannon.users.sonic.net\/blog\/?p=650","title":{"rendered":"Persimmon-Apple Pie"},"content":{"rendered":"<p><span class=\"frame-outer  \"><span><span><span><span><img decoding=\"async\" src=\"http:\/\/farm3.static.flickr.com\/2695\/4114629469_c089f911a0.jpg\" alt=\"pie\" \/><\/span><\/span><\/span><\/span><\/span><\/p>\n<p>This recipe was included in the veggie box last year, but I can&#8217;t find on the Farm Fresh to You site, so I&#8217;ll reprint it here.<\/p>\n<p>First, either make <strong>a pie crust<\/strong> or thaw a frozen one. I used the frozen crust this time. Bake the pie crust in a 350 degree oven until it&#8217;s lightly browned, about 10 minutes. Meanwhile, melt <strong>3 tablespoons of butter<\/strong>.<\/p>\n<p>Peel <strong>4 firm-ripe Fuyu persimmons<\/strong>&#8212;and they do have to be Fuyu; the other types of persimmons are too astringent to work well&#8212;and slice them up. Peel and slice <strong>two tart apples<\/strong> (such as Granny Smith or Pink Lady) as well. Mix the fruit in a large bowl with <strong>1\/4 cup sugar<\/strong>, <strong>1 tablespoon cornstarch<\/strong>, and the <strong>juice of a lemon<\/strong>.<\/p>\n<p>In another bowl, mix together <strong>1 cup crushed gingersnap cookies<\/strong>, <strong>1\/3 cup firmly packed brown sugar<\/strong>, and <strong>2 tablespoons flour<\/strong>. Mix in the melted butter and squeeze with your fingertips to form lumps.<\/p>\n<p>When the pie crust is ready, fill it with the sliced fruit. Scatter the gingersnap mixture on top.<\/p>\n<p>Bake at 325 degrees for 1 hour, or until pastry is browned and filling bubbles.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe was included in the veggie box last year, but I can&#8217;t find on the Farm Fresh to You site, so I&#8217;ll reprint it here. First, either make a pie crust or thaw a frozen one. I used the frozen crust this time. Bake the pie crust in a 350 degree oven until it&#8217;s [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[13],"tags":[],"_links":{"self":[{"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/650"}],"collection":[{"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=650"}],"version-history":[{"count":4,"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/650\/revisions"}],"predecessor-version":[{"id":654,"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/650\/revisions\/654"}],"wp:attachment":[{"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=650"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}