Go for it! Pastry doughs are dead simple (flour, cold fat, a little ice water and a touch of salt) and pretty much any fruit filling just requires the fruit, some sugar and a pinch of salt. Just remember to let the dough rest in the fridge for a while wrapped in waxed paper or plastic wrap to fully hydrate before rolling it out and make sure the filling is cooled to room temp before assembly and you're good to go.
If it were me, I'd skip the nutmeg, and run with moderate quantities of the vanilla, ginger and cinnamon in the actual custard, but you had me at "persimmon creme brulee". I'd be curious to hear how it goes over.
Oh wow. I didn't know that ceramic baking sheets were a thing. I have found that a layer of parchment paper goes a long way towards smoothing out the irregularities of aluminum or steel tho.
It's more the hot spots on those pans, and once they get dark, nothing cooks evenly on 'em. Good luck completely cleaning it, too.
I can't tell - does it have a glazed finish?
It doesn't have a glazed finish, no.
Also requesting a follow up on how well this works out. Currently inundated with hachiya persimmons and running out of ways to use them. Fortunately the pulp freezes nicely.
I'm going to do the custard part tomorrow. My family always does the actual Thanksgiving part the first weekend day after Thanksgiving itself, so Saturday. I will do the actual finishing on Saturday for anyone who wants it. If I do nutmeg, I will microplane it over the sugar crust.
I'd bet that isn't your first pie, though. Just your first apple pie. Because your crust skills are epic.
incredibly good though and hit the donut craving. I'm thinking coconut or raspberry creme poke cake next.