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Deep Dish Persimmon Pie
Prep
20 mins
Cook
45 mins
Servings
8
Difficulty
Hard
This Deep Dish Persimmon Pie is my go to dessert when I want something that tastes fancy but comes together in under an hour. Fresh Fuyu persimmons are naturally sweet and packed with vitamin C and fiber, so I feel a little less guilty indulging in a generous slice. What I love most is how simple it is, especially the graham cracker crust that requires no rolling or fussing around. Just crush, mix with butter, and press into your pan. The whole recipe comes together in about 65 minutes from start to table, making it perfect for weeknight entertaining or when unexpected guests pop by.
Ella x
Ingredients
- ¼ cup light brown sugar, packed¼ cup light brown sugar, packed
- 11 tablespoon ground cinnamon
- 11 tablespoon cornstarch
- ⅛ teaspoon sea salt⅛ teaspoon sea salt
- 66 cups fuyu persimmons, peeled and thinly sliced
- 1010 graham crackers, crushed
- ¼ cup butter, melted¼ cup butter, melted
Detail level
Instructions
- 1
Preheat an oven to 375 degrees F (190 degrees C).
- 2
Combine brown sugar, cinnamon, cornstarch, and sea salt in a small bowl. Spread half of the persimmons into an 8-inch deep pie plate. Sprinkle with half of the the sugar mixture. Repeat with the remaining persimmons and sugar mixture. Set aside. Mix graham cracker crumbs and melted butter until evenly combined. Spread crust evenly over persimmons.
- 3
Bake until crust is golden brown and persimmons are tender, about 45 minutes. Serve warm.
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