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Crisp Persimmon Pie

Makes 8 or 9 servings

Notes: Two pies will serve 10 to 12 with leftovers. Up to 1 day ahead, wrap cool pie airtight and hold at room temperature. Serve with ice cream such as eggnog or vanilla. If desired, accompany with toffee bits.

 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
Step 1

Rinse Fuyu persimmons. Trim and discard stem ends. Slice persimmons crosswise into thin rounds; you should have 8 cups.

Step 2

In a large bowl, combine persimmons, granulated sugar, brown sugar, tapioca, cinnamon, orange peel, lemon peel, and lemon juice; stir gently to blend.

Step 3

Fit 1 pastry round into a 9-inch pie pan. Pour in persimmon mixture and dot with butter.

Step 4

Lay remaining pastry round over fruit. Fold pastry edges together and crimp to seal. Cut decorative slits in top pastry.

Step 5

Bake on the lowest rack in a 375° 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.

Nutrition Facts

Servings Makes 8 or 9 servings

Amount Per Serving
Calories 424Calories from Fat 32
% Daily Value *
Total Fat 15g24%

Saturated Fat 6g30%
Cholesterol 16mg6%
Sodium 268mg12%
Total Carbohydrate 74g25%

Dietary Fiber 0.0g0%
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.