I landed in San Francisco yesterday afternoon and was immediately whisked off to Marin for a bonfire to send a friend off to a new home in a new town. I hadn’t seen the ocean in two years and every part of me was grateful. I swear that even my skin misses the water and salt, and my hair is getting as wavy as the sea itself— full of fog and spirit.
I’ve secured a tiny studio next to a creek in Oakland for the next 5 weeks. An indulgent trip, but after three years of practically being bed-bound, I am allowing myself a reprieve from the mountains in Montana. I haven’t left their side since 2023 and I think that they will be okay without me for now. An islander by nature (and watery double Scorpio), I recognize that my body requires nearness water in order to thrive.
I wanted to drop in to let you know that I am still here— still healing and finding reserves buried deep within myself. Perhaps my frozen butter heart will soften over the next several weeks. I really hope it does.
- Persimmon Plum Pie -
This was one the very first pies that I made while living in Missoula. Back then I was new to pie baking and I chose to make it my mission to perfect a comforting, rib sticking pie. The photos are old, but the heart of the recipe is still there. Don’t cut into the persimmons too early as they are so astringent it’ll keep your mouth puckered for some time. A persimmon will turn a deep and fiery orange color and will be soft to the touch once it’s ripe.
Filling
4-5 ripe persimmons, cut into 1/2 inch cubes
2 cups small plums, pitted and halved
2 cups blueberries
1/2 or 1 cup cane sugar - this is dependent on personal taste and/or dietary needs.
1 tsp ground allspice
1/2 tbs cocoa powder
1/4 cup flour to bind (alternatively you can use 2 tablespoons of cornstarch)
A pinch of salt
Pie Crust
Makes two 9-inch pie crusts (So top and bottom. You will have left over dough for decorations!)
3 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons raw sugar
2 sticks very cold unsalted butter, cut into 1/2-inch cubes. (You can freeze the butter too.)
1 cup ice water
Make the dough ahead of time.
Whisk the flour, salt, and sugar together. Add the butter, then combine the mixture with your hands until the dough is coarse and crumbly. Add 4 tablespoons of water and continue to mix with your hands, adding more water if the dough is dry. Once the dough is sticky, form it into a ball, and then roll it out to form a small disk. Wrap with plastic wrap and keep in the fridge for 2 hours or overnight before using.
For the filling, combine fruit, sugar, salt, flour and spices in a large mixing bowl and let rest for 20-30 minutes or until mixture has a syrupy consistency.
While the fruit is resting, preheat the oven to 400ºF. Cut the pie dough in half and roll one half out into a circle about 1/8-inch thick. Lay the dough into a 9-inch pie tin and fit into the corners. Poke holes in the dough with a fork, and then pour the berry mix into the pan.
Brush an egg wash over the crust with a pastry brush, then sprinkle 2 tablespoons of sugar over the top. Bake for 1 hour, until the dough is a deep golden brown. Cool for at least 1 hour before serving.
With love and good food,
Spencre xx