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Fuyu Persimmon Pie
Prep
20 mins
Cook
1 hr 10 mins
Servings
10
Difficulty
Hard
Every autumn, I look forward to Fuyu persimmons arriving at the farmers market, and this pie has become my favorite way to celebrate them. These beautiful orange fruits are naturally sweet and packed with vitamin C, so you're getting something genuinely good for you with every slice. What I love most is how simple this recipe really is, requiring just basic pantry staples and about 90 minutes total from start to finish. The combination of warm cinnamon and bright lemon juice brings out the persimmons' subtle flavor perfectly, creating a pie that tastes elegant but comes together without any fussy techniques. Whether you're baking for a special dinner or just want to use up a bounty of persimmons, this pie never disappoints.
Ella x
Ingredients
- ½ cup unsalted butter½ cup unsalted butter
- 33 tablespoons all-purpose flour
- ½ cup white sugar½ cup white sugar
- ½ cup packed brown sugar½ cup packed brown sugar
- ¼ cup lemon juice¼ cup lemon juice
- 11 teaspoon ground cinnamon
- 11 (14.1 ounce) package 9-inch pie crusts
- 33 pounds fuyu persimmons - peeled, cored, and sliced
- 11 tablespoon cinnamon sugar, or to taste
Detail level
Instructions
- 1
Preheat the oven to 425 degrees F (220 degrees C).
- 2
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.
- 3
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.
- 4
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.
- 5
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.
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