Persimmon Jellied Pie

One of the simplest and most affordable recipes for quick and delicious homemade baking is jellied pie. Today we are preparing a sweet version with the addition of tender and juicy persimmons. Even a beginner in cooking can make such a cake, because the necessary products are always in the kitchen, and the process is not complicated.

I will not tell you any secrets when making a jellied persimmon pie - everything is as easy as shelling pears. You, of course, will find some nuances during the recipe, but they are not so fundamental either. We will cook this delicious pie on the basis of a bulk dough on kefir, the composition of which can be changed every time, adjusting to your own taste preferences.

Serves: -
Prepare Time: -
Cooking Time: -
Calories: -
Difficulty: Easy

Ingredients

Persimmon (2 pieces)
Wheat flour (250 grams)
Kefir (250 milliliters)
Sugar (120 grams)
Chicken eggs (2 pieces)
Butter (50 grams)
Vanilla sugar (1 tablespoon)
Baking soda (0.5 teaspoon)
Salt (1 pinch)

Directions

To make a jellied persimmon pie, we need the following ingredients: persimmon, wheat flour (I used the highest, but you can also use the first grade), kefir of any fat content (in my case, 2.5%), medium-sized chicken eggs (45-50 grams each ), butter (at least 72% fat), granulated sugar and vanilla sugar, baking soda and a little fine salt to balance the taste. When working with bulk dough, all products must be at room temperature, so do not forget to get them out of the refrigerator in advance and leave them on the table for about an hour.
We immediately turn on the oven to warm up to 180 degrees, since the preparation will take a maximum of 20 minutes. Wash persimmons, dry them and cut them together with the skin in medium pieces, removing the stalk. The total weight of persimmons is about 300 grams, that is, take one very large fruit or a couple of medium ones. If there are bones, of course, remove them.
Weigh wheat flour (250 grams), mix it with half a teaspoon of baking soda and a pinch of salt. We sift everything to get rid of lumps and impurities.
Pour 250 milliliters of kefir into a suitable volume, break a couple of chicken eggs there, add 120 grams of granulated sugar and 1 tablespoon of vanilla sugar (you can replace it with a pinch of vanillin).
Beat everything with a mixer or a whisk until smooth and partial (but better than complete) dissolution of the sugar crystals. Melt the butter in advance and cool to room temperature - add it to the rest of the ingredients and mix everything thoroughly.
Add the dry flour mixture from step 3 to the liquid base and mix again (using a whisk or at the lowest speed with a mixer).
As a result, the poured dough should be absolutely uniform, without lumps. In consistency, it resembles low-fat sour cream, but at the same time it partially keeps its shape.
Now we take a baking dish (I have a square 20x20 cm). If your mold is not silicone, lubricate it with vegetable oil. It is not necessary to lubricate silicone - nothing sticks to it (at least for me). We spread half of the bulk dough into the mold and level it with a spoon or spatula. You see, the dough is not quite runny - it keeps its shape.
Evenly spread over half of all the persimmon pieces, pressing them into the dough.
Cover the slices with the second half of the bulk dough, evenly distributing it over the entire surface.
We put the second half of the persimmon on top in random order - we also slightly drown the slices into the dough.
Cooking a jellied persimmon pie in a preheated oven on a medium level (I have a gas stove, bottom heating) at 180 degrees for about 40 (+ -) minutes. When the cake is well browned, check the readiness with a wooden skewer or toothpick. If the torch comes out of the dough dry, the jellied pie is ready.
We take it out of the mold and let it cool. Such a pie, by the way, is good when warm, but even tastier when completely cooled.
This quick and easy recipe makes the persimmon jellied pie really delicious. Delicate, soft, moderately sweet dough and a lot of juicy filling. Cook for your health, friends, and bon appetit!