Most persimmon pies are made as a custard pie with persimmon pulp. This one is made with sliced firm fruit and the delicious fall flavors of cinnamon and brown sugar. Make sure you are using Fuyu persimmons (short, squat-looking fruit--like an orange tomato) and not the astringent Hachiyas (large and acorn shaped).

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Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
additional:
2 hrs
total:
3 hrs 30 mins
Servings:
10
Yield:
1 9-inch pie
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

538 calories; protein 3.8g 8% DV; carbohydrates 87.1g 28% DV; fat 22.1g 34% DV; cholesterol 24.4mg 8% DV; sodium 198.5mg 8% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/03/2019
Delicious and easy to make! Next time I'll mix the sliced persimmons with the sugar mixture in a bowl first and then pour into the crust. This way all the persimmons are coated. Read More
(1)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/03/2019
Delicious and easy to make! Next time I'll mix the sliced persimmons with the sugar mixture in a bowl first and then pour into the crust. This way all the persimmons are coated. Read More
(1)
Rating: 5 stars
12/16/2018
Simple and delicious! Much better in my opinion that the typical pureed persimmon fillings which always seem "thin" in flavor this is buttery-persimmony but the lemon juice keeps it from being too rich or cloying. Read More
Rating: 5 stars
11/05/2019
GREAT SIMPLE RECIPE! THE FRUIT IS NATURALY SWEET. WITH BUTTER AND SUGAR HOW CAN IT BE BAD? THE ONLY WAY IT COULD BE BETTER IS IF I COULD WRAP IN BACON AND FRY IT!! Read More
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Rating: 5 stars
12/14/2019
Two persimmon trees in yard. Lots of persimmons so we made two pies! Took them to a party where there were other pies--ours were gone before we went home! Super easy too! Read More