Fuyu Persimmon Pie

european french greek middle eastern region dessert drink main sweet sour savory hard fast

Prep

18 min

Cook

90 min

Total

108 min

Ingredients (9)

½ cup unsalted butter g

3 tablespoons all-purpose flour g

½ cup white sugar g

½ cup packed brown sugar g

¼ cup lemon juice g

1 teaspoon ground cinnamon g

1 (14.1 ounce) package 9-inch pie crusts g

3 pounds Fuyu persimmons - peeled, cored, and sliced g

1 tablespoon cinnamon sugar, or to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 425 degrees F (220 degrees C).

Melt butter in a saucepan. Stir in flour to form a paste. Add white sugar, brown sugar, lemon juice, and cinnamon; bring to a boil. Reduce heat and simmer until sugar is dissolved.

Line a 9-inch pie plate with 1 crust. Fill with sliced persimmons, mounding them slightly in the center. Pour sugar-butter mixture over the persimmons.

Sprinkle cinnamon sugar over the second pie crust. Cut into strips. Make an X with the 2 longest strips in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice.

Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is golden brown, about 45 minutes more. Cool pie completely on a wire rack, about 2 hours.