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1 Unbaked 9-inch pie crust
2 c Persimmon puree
1 tb Flour
1/3 c Honey
1 tb Sorghum
1 ts Cinnamon
1/2 ts Nutmeg
1/8 ts Allspice
1 c Evaporated milk
Brush crust with egg white from one of the eggs; set aside. Mix persimmon with flour, honey, sorghum and spices. Beat in eggs and milk. Pour into prepared pie crust. Bake at 400F 40-50 minutes until pie doesn't jiggle when shaken. Cover edges with circle of foil if crust begins to brown too much.
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