Fuyu Persimmon Pie


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).

Prep Time:
20 mins
Cook Time:
1 hrs 10 mins
Additional Time:
2 hrs
Total Time:
3 hrs 30 mins
1 9-inch pie


  • ½ cup unsalted butter

  • 3 tablespoons all-purpose flour

  • ½ cup white sugar

  • ½ cup packed brown sugar

  • ¼ cup lemon juice

  • 1 teaspoon ground cinnamon

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

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

  • 1 tablespoon cinnamon sugar, or to taste


  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.

Nutrition Facts (per serving)

538 Calories
22g Fat
87g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 538
% Daily Value *
Total Fat 22g 28%
Saturated Fat 9g 45%
Cholesterol 24mg 8%
Sodium 199mg 9%
Total Carbohydrate 87g 32%
Dietary Fiber 4g 13%
Total Sugars 21g
Protein 4g
Vitamin C 93mg 464%
Calcium 55mg 4%
Iron 5mg 26%
Potassium 474mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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