(This is the third story in a week or so of repeats. “Blueberry-persimmon pie” first appeared on this blog on 5 September 2014.)
I’ve just spent all morning making a pie. It’s a blueberry-persimmon pie. I’ve never put those two things together before, and haven’t read of it. I hope it tastes okay.
It’s the persimmon season, and not the blueberry one. So I’ve bought a packet of blueberries imported from California or somewhere. The persimmons I got from a stall at the side of the road. Some kids selling bags of persimmons for three dollars each. There’s about twenty in each bag.
Making pies is not my thing. First of all, my husband goes crackers at me if I buy pastry.
“Just make the pastry yourself, you dumb idiot,” he says. So I have to sneak the bought pastry into the house, because, quite frankly, I can’t make pastry. In fact, I hide the pastry sheets in my neighbour’s freezer. She’s very good like that. She understands. And then when I need a sheet of pastry, I creep over and grab it out of her freezer. Provided my husband’s not home, of course. I couldn’t think of anything worse than him going ape-shit at me over a sheet of pastry.
So I mixed the blueberries up with slices of persimmon that I cut up. I hope my husband likes it. It’s a taste he might be a bit unfamiliar with, but at least I can say it’s something slightly new, and it doesn’t hurt to try things. Persimmons are as old-fashioned as the hills. I’ll tell him that. I’ll tell him that his great-grandmother would’ve had a persimmon tree. He likes history. He’ll like that. He’ll eat it because of his great-grandmother. Otherwise he’ll hit me and tell me to stop baking foreign shit.
I hope he eats it, and that the new taste will stop him from noticing the other stuff I’ve put in.