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Yield
Makes 8 or 9 servings

How to Make It

Step 1

Rinse Fuyu persimmons. Trim and discard stem ends. Slice persimmons crosswise into thin rounds; you should have 8 cups.

Step 2

In a large bowl, combine persimmons, granulated sugar, brown sugar, tapioca, cinnamon, orange peel, lemon peel, and lemon juice; stir gently to blend.

Step 3

Fit 1 pastry round into a 9-inch pie pan. Pour in persimmon mixture and dot with butter.

Step 4

Lay remaining pastry round over fruit. Fold pastry edges together and crimp to seal. Cut decorative slits in top pastry.

Step 5

Bake on the lowest rack in a 375° oven until juices bubble in center of pie and pastry is well browned, about 1 hour. If pastry edges brown before pie is done, drape dark areas with foil. Cool pie on a rack. Serve at room temperature.

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