Crisp Persimmon Pie Recipe

Name: Crisp Persimmon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds firm-ripe Fuyu persimmons; 1/3 cup granulated sugar; 1/3 cup firmly packed brown sugar; 2 1/2 tablespoons quick-cooking tapioca; 1 teaspoon ground cinnamon; 1/2 teaspoon grated orange peel; 1/2 teaspoon grated lemon peel; 3 tablespoons lemon juice; Refrigerated pastry for a double-crust 9-inch pie (15-oz. package), at room temperature; 1 tablespoon butter or margarine, cut into small pieces

Servings: persons

2 1/2 pounds firm-ripe Fuyu persimmons
1/3 cup granulated sugar
1/3 cup firmly packed brown sugar
2 1/2 tablespoons quick-cooking tapioca
1 teaspoon ground cinnamon
1/2 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
3 tablespoons lemon juice
Refrigerated pastry for a double-crust 9-inch pie (15-oz. package), at room temperature
1 tablespoon butter or margarine, cut into small pieces

1
Rinse Fuyu persimmons. Trim and discard stem ends. Slice persimmons crosswise into thin rounds; you should have 8 cups.
2
In a large bowl, combine persimmons, granulated sugar, brown sugar, tapioca, cinnamon, orange peel, lemon peel, and lemon juice; stir gently to blend.
3
Fit 1 pastry round into a 9-inch pie pan. Pour in persimmon mixture and dot with butter.
4
Lay remaining pastry round over fruit. Fold pastry edges together and crimp to seal. Cut decorative slits in top pastry.
5
Bake on the lowest rack in a 375u00b0 oven until juices bubble in center of pie and pastry is well browned, about 1 hour. If pastry edges brown before pie is done, drape dark areas with foil. Cool pie on a rack. Serve at room temperature.

166

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 pounds firm-ripe Fuyu persimmons, 1/3 cup granulated sugar, 1/3 cup firmly packed brown sugar, 2 1/2 tablespoons quick-cooking tapioca, and more.

Yes, Crisp Persimmon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crisp Persimmon Pie

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