Prep Time: 45 minutes
Cook Time: 1 hour
Inactive Prep Time: 10 to 15 minutes
To make the crust:
Preheat the oven to 350 degrees Fahrenheit. Spray a 9-inch-diameter glass pie dish with nonstick spray to coat lightly.
Blend flour, butter, sugar and salt in a processor until coarse crumbs form.
Add mascarpone and blend until moist clumps form. Gather the dough into a ball.
Reserve 1/4 cup of dough. Drop walnut-size pieces of the remaining dough over the bottom and sides of the pie dish. Using moist fingertips, press the balls of dough together forming a smooth crust, creating a high standing edge on the rim of the dish, and using any of the reserved dough if needed.
Crimp the edge decoratively.
Bake the crust until the edge is browned and the center of the crust is pale golden, piercing with a toothpick if the crust bubbles and occasionally pressing with the back of a fork to flatten the center. This takes about 25 minutes.
Transfer the crust to a work surface. Brush the sides and bottom -- not the crimped edge -- with apricot preserves to coat.
To make the filling:
In the processor, combine the persimmon puree and the next eight ingredients and blend well.
Add the eggs and blend for 5 seconds. Pour the filling into the prepared crust.
Place the pie into the oven and, if the edge will over-brown, stand a foil collar directly on the oven rack and wrap it around the dish to protect the crust.
Bake the pie until slits or cracks appear around the edge and the center is set, which takes about 35 minutes.
Cool the pie on a rack. Cut the pie into wedges and serve with whipped mascarpone, if desired.