Deep Dish Persimmon Pie

Rating: 3.78 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

Sweet fuyu persimmons are at their peak in flavor in this warm, scrumptious treat. A great alternative to the traditional apple, peach or blueberry pie. Perfect for the holiday season!

By Krystal

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Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
1 hr
total:
2 hrs 5 mins
Servings:
8
Yield:
1 8-inch deep dish pie
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 375 degrees F (190 degrees C).

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  • 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.

  • Bake until crust is golden brown and persimmons are tender, about 45 minutes. Serve warm.

Nutrition Facts

Per Serving:
344 calories; protein 2.1g 4% DV; carbohydrates 74.1g 24% DV; fat 7.4g 11% DV; cholesterol 15.3mg 5% DV; sodium 125.2mg 5% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Krystal
Rating: 5 stars
11/24/2009
This recipe is out of this world but be sure to serve warm or hot. The texture of the persimmons change if it gets too cool. Read More
Helpful
(37)

Most helpful critical review

Iliana and Mia's Mom
Rating: 2 stars
11/09/2010
This smelled great while it was baking and I couldn't wait to sample it. I took it to a party and was extremey disappointed and wished I had tried it at home first. Taste-wise it was okay but the texture was not appealing to me. It was very dry and crumbly. I won't be making this again. Read More
Helpful
(8)
9 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Krystal
Rating: 5 stars
11/24/2009
This recipe is out of this world but be sure to serve warm or hot. The texture of the persimmons change if it gets too cool. Read More
Helpful
(37)
gemsquash
Rating: 5 stars
12/14/2009
So quick and easy and delicious! I thought 1 Tb of cinnamon sounded like a lot but it was perfect! Smelled divine while it was baking too. Read More
Helpful
(17)
Iliana and Mia's Mom
Rating: 2 stars
11/09/2010
This smelled great while it was baking and I couldn't wait to sample it. I took it to a party and was extremey disappointed and wished I had tried it at home first. Taste-wise it was okay but the texture was not appealing to me. It was very dry and crumbly. I won't be making this again. Read More
Helpful
(8)
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jeritta
Rating: 1 stars
06/06/2011
yuck do not like these persimmons. will stick with the real thing. Read More
Helpful
(4)
Dam3him
Rating: 5 stars
11/16/2017
I LOVE persimmon's every member of my family from my great grandmother on down to my family have had both the Apple Persimmon and The soft mushy persimmon tree's. I've always eaten them plain or with peanut butter. After looking up other ways to use them I found this and have to say it is a fantastic easy to prepare pie. The first time I made it I didn't have corn starch so I used regular flower it was good but the second time I made it I used the corn starch and it was even better. Read More
Jennifer Blalock
Rating: 3 stars
12/11/2017
PLEASE make sure you've got RIPE persimmons. I used Hichayu and made the recipe without checking online to read that particular information. Hichayus need to be totally ripe before eating. Fuyus don't. My grocery only stocks Hichayus and I just didn't check the ripeness. It's all on me. BITTER BITTER BITTER! Looked pretty baked though. Read More
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Debbie Estep
Rating: 5 stars
12/24/2015
this was awesome! not one slice left. Followed it to a T and it turned out great! Will make it again next fall. Read More
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