Individual Persimmon Pie With Vanilla Bean Ice Cream

Directions

1. For the crust: In a mixing bowl, combine the flour, salt and sugar. Add in the shortening and work it through with your hands till the mix resembles coarse crumbs. Add in the water, 1 Tbsp. at a time, and work it in with your hands till you have a smooth ball of dough. Wrap the dough in plastic and chill for at least 30 min. Remove the dough from the refrigerator and place it on a lightly-floured surface. Divide the dough into fourths. Roll out the dough on the floured surface into a circle about 5 inches in diameter and 1/8-inch thick.
2. Preheat the oven to 425 degrees. Butter four 4-oz ramekins.
3. For the filling: In a sauce pan, over high heat combine the persimmons, sugar, Grand Marnier, and lemon juice. Bring the mix up to a boil. Combine the cornstarch and the cool water together, making a slurry. While whisking the fruit constantly, add in the slurry. Cook the mix for 5 to 6 min or possibly till the mix thickens. Cold the mix for about 10 min.
4. Spoon 1/4 of the fruit mix into each of the four ramekins. Gently lay the individual pie crusts over each ramekin. Using your hands, form the crust around the lip of the ramekin, cutting off any excess pie crust. Place in the oven and bake for 10 to 12 min or possibly till golden brown-brown.
5. To assemble, place the ramekin on a plate. Place a scoop of vanilla ice cream right on top of the pie. Drizzle the caramel over the top. Sprinkle with powdered sugar and cinnamon mix.
6. This recipe yields 4 servings.