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Persimmon Chiffon Pie

1/2 cup almonds, finely chopped
1 1/3 cups all-purpose flour
3/4 teaspoon salt
1/3 cup vegetable oil
4 tablespoons milk

1 1/2 cups persimmon pulp
2 tablespoons fresh lemon juice
1/4 cup cold water
1 envelope unflavored gelatin
2 teaspoons grated lime zest
4 tablespoons fresh lime juice
10 tablespoons ( 1/2 cup + 2 tablespoons) sugar
3 egg whites
1/2 cup heavy cream, whipped
1/2 cup sliced almonds

Preheat the oven to 425 degrees. Combine the almonds, flour and
salt in a mixing bowl; mix well. Add the oil and milk; stir until
blended. Gather the dough into a rough ball (add another tablespoon
of milk if it is too dry). Flatten the dough between 2 sheets of
wax paper, and roll out to a 14-inch circle (the dough should be
rather thin, not thick). Remove top sheet of wax paper; lift the
sheet holding the dough and invert over the pie plate. Peel off
the wax paper. Don't worry if the dough breaks or cracks; press
and repair it. Prick the bottom and sides of the pie shell with a
fork. Bake for 13 to 15 minutes. Remove from the oven and let cool
to room temperature.

Put the persimmon pulp into a bowl and stir in the lemon juice.
Set aside. Put the cold water into a small bowl and stir in the
gelatin. Let soften for 5 minutes. Put the bowl with the gelatin
into a small pan of simmering water and let sit for several minutes,
until clear and the gelatin has dissolved. Stir the lime zest, lime
juice and 4 tablespoons of the sugar into the persimmon pulp. Blend
well. Stir in the gelatin. Refrigerate for about 45 minutes, or
until thickened. Beat the egg whites, slowly adding the remaining
6 tablespoons sugar, until stiff. Fold into the persimmon mixture,
then fold in the whipped cream. Spoon into the crust and refrigerate
for at least 3 hours. Garnish with the almond slices before serving.
Serves 6 to 8.


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