Fuyu Persimmon Pie recipe
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- 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
Nutrition Info
- 537.7 caloriescarbohydrate: 87.1 gcholesterol: 24.4 mgfat: 22.1 gfiber: 3.6 gprotein: 3.8 gsaturatedFat: 8.9 gservingSize: -sodium: 198.5 mgsugar: 20.9 gtransFat: : -unsaturatedFat: : -
Directions Fuyu Persimmon Pie
Directions
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Preheat the oven to 425 degrees F (220 degrees C).
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.