This warm, delicious dessert has sweet fuyu persimmons at their flavorful best. a wonderful substitute for apple, peach, or blueberry pie. Excellent timing for the holidays!
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 5 mins |
| Servings: | 8 |
| Yield: | 1 8-inch deep dish pie |
Ingredients
- ¼ cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 tablespoon cornstarch
- ⅛ teaspoon sea salt
- 6 cups Fuyu persimmons, peeled and thinly sliced
- 10 graham crackers, crushed
- ¼ cup butter, melted
Instructions
- Preheat an oven to 375 degrees F (190 degrees C).
- Combine brown sugar, cinnamon, cornstarch, and sea salt in a small bowl. Spread half of the persimmons into an 8-inch deep pie plate. Sprinkle with half of the the sugar mixture. Repeat with the remaining persimmons and sugar mixture. Set aside. Mix graham cracker crumbs and melted butter until evenly combined. Spread crust evenly over persimmons.
- Bake until crust is golden brown and persimmons are tender, about 45 minutes. Serve warm.
Nutrition Facts
| Calories | 344 kcal |
| Carbohydrate | 74 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 125 mg |
| Sugars | 9 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
PLEASE make sure you’ve got RIPE persimmons. I used Hichayu and made the recipe without checking online to read that particular information. Hichayus need to be totally ripe before eating. Fuyus don’t. My grocery only stocks Hichayus, and I just didn’t check the ripeness. It’s all on me. BITTER, BITTER, BITTER! Looked pretty baked, though.
I LOVE persimmon’s, every member of my family from my great grandmother on down to my family have had both the Apple Persimmon and The soft mushy persimmon tree’s. I’ve always eaten them plain or with peanut butter . After looking up other ways to use them I found this and have to say it is a fantastic, easy to prepare pie. The first time I made it I didn’t have corn starch so I used regular flower, it was good, but the second time I made it I used the corn starch and it was even better.
this was awesome! not one slice left. Followed it to a T and it turned out great! Will make it again next fall.
yuck, do not like these persimmons. will stick with the real thing.
This smelled great while it was baking and I couldn’t wait to sample it. I took it to a party and was extremey disappointed and wished I had tried it at home first. Taste-wise it was okay, but the texture was not appealing to me. It was very dry and crumbly. I won’t be making this again.
So quick and easy and delicious! I thought 1 Tb of cinnamon sounded like a lot, but it was perfect! Smelled divine while it was baking too.
This recipe is out of this world, but be sure to serve warm or hot. The texture of the persimmons change if it gets too cool.