Individual Persimmon Pie with Vanilla Bean Ice Cream

Directions

For the crust:

In a mixing bowl, combine the flour, salt and sugar.

Add the shortening and work it through with your hands until the mixture resembles coarse crumbs.

Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough.

Wrap the dough in plastic and refrigerate for at least 30 minutes.

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 ⅛- inch thick. Preheat the oven to 425℉ (220℃). Butter four 4-ounce ramekins. For the filling: In a sauce pan, over high heat combine the persimmons, sugar, liqueur, and lemon juice. Bring the mixture up to a boil. Combine the cornstarch and the cold water together, making a slurry. While whisking the fruit constantly, add the slurry. Cook the mixture for 5 to 6 minutes or until the mixture thickens. Cool the mixture for about 10 minutes. Spoon ¼ of the fruit mixture 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 minutes or until golden brown. 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.