Star Anise and Persimmon Pie

Fuyu persimmons make a scrumptious pie and pair well with the warmth of star anise...the pairing is simply Autumn in a ceramic dish.Makes four small piesYou will need:4 Fuyu persimmons, sliced2 tablespoons raw butter3 tablespoons organic sugar1/4 cup water, filtered1 teaspoon cinnamon1 star anise, whole1/2 pie crust (see recipe below)1 egg, whisked for egg washPlace persimmons, butter, sugar, water, and spices in a saucepan over medium heat. Let simmer for 20 minutes, stirring occasionally. Meanwhile, roll out the dough. You will need four 6" rounds. Use excess dough to create lattice strips. Preheat oven to 350 degrees. Butter four 5" ceramic dishes. Place dough rounds in ceramic dishes, pressing in just slightly. Remove star anise from persimmon filling. Evenly distribute persimmon filling into each dish. Place lattice strips on top of filling. Brush dough lightly with egg wash. Place on baking sheet. Bake for about 40 minutes or until crust is golden brown. Let cool for 10 minutes. Serve with vanilla ice cream...Pie Crust: Makes enough for one pie or one quiche using a 9″ ceramic dish + four small pies2 3/4 cup organic all-purpose flour1 teaspoon salt1 cup of cold-cold-cold butter cut into 1/2 inch cubes1/2 cup ice cold waterMix the flour and salt in a food processor for 5 seconds. Add the cubes of butter. Mix for another 10 seconds. Add the cold water in a slow stream until a ball of dough begins to form. Place the dough on a work surface sprinkled with flour and form into two disks. Handle the dough as little as possible…this results in a super flaky dough. Wrap the dough in plastic wrap and place in the refrigerator for at least 20 minutes…then back to the work surface…using one disk, form 4 balls of dough (you can either freeze the other half of the dough or make a quiche).Recipe/Photo/Styling by Cassie Winslow