Crisp Persimmon Pie

Name: Crisp Persimmon Pie
Ingredients: 2 1/2 pounds firm-ripe Fuyu persimmons; 1/3 cup granulated sugar; 1/3 cup firmly packed brown sugar; 2 1/2 tablespoons quick-cooking tapioca; 1 teaspoon ground cinnamon; 1/2 teaspoon grated orange peel; 1/2 teaspoon grated lemon peel; 3 tablespoons lemon juice; Refrigerated pastry for a double-crust 9-inch pie (15-oz. package), at room temperature; 1 tablespoon butter or margarine, cut into small pieces

10 ingredients

5 steps

Ingredients

2 1/2 pounds firm-ripe Fuyu persimmons
1/3 cup granulated sugar
1/3 cup firmly packed brown sugar
2 1/2 tablespoons quick-cooking tapioca
1 teaspoon ground cinnamon
1/2 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
3 tablespoons lemon juice
Refrigerated pastry for a double-crust 9-inch pie (15-oz. package), at room temperature
1 tablespoon butter or margarine, cut into small pieces

Directions

1

Rinse Fuyu persimmons. Trim and discard stem ends. Slice persimmons crosswise into thin rounds; you should have 8 cups.
2

In a large bowl, combine persimmons, granulated sugar, brown sugar, tapioca, cinnamon, orange peel, lemon peel, and lemon juice; stir gently to blend.
3

Fit 1 pastry round into a 9-inch pie pan. Pour in persimmon mixture and dot with butter.
4

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