Persimmon Hand Pies
The first time I had these persimmon pies I’d just hit send on a major deadline while on a press trip to Tabasco country in Lafayette, Louisiana. After a sleepless night, I followed the smell of bacon to the Marsh House kitchen where chef and food writer Stanley Dry was making breakfast -chicory coffee, eggs, boudin sausage, fig spiced with fennel and bay leaves, and fried pies filled with persimmon jam. It was all good, but I’ve always associated the pies with the heady sense of relief I felt that morning.
hungry sofia 