Fuyu Persimmon Pie

Recipesfull introduces to you: Pie Recipes. (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).

Brief

Prep 20 mins

Cook: 1hr10 mins

Additional: 2hrs

Total: 3hrs30 mins

Servings: 10

Yield: 1 9-inch pie

Fuyu Persimmon Pie

Ingredients

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

Strawberry Banana Pie

Dessert

Directions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 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.

Step 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.

Step 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.

Step 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.

Nutritional Information

Fuyu Persimmon Pie

Servings Per Recipe:10

Calories: 537.7

% Daily Value *

Protein: 3.8g 8%

Carbohydrates: 87.1g 28%

Dietary Fiber: 3.6g 15%

Sugars: 20.9g

Fat: 22.1g 34%

Saturated Fat: 8.9g 45%

Cholesterol: 24.4mg 8%

Vitamin A Iu: 285.5IU 6%

Niacin Equivalents: 2.2mg 17%

Vitamin C: 92.7mg 155%

Folate: 44.8mcg 11%

Calcium: 55.4mg 6%

Iron: 4.6mg 26%

Magnesium: 7mg 3%

Potassium: 474.4mg 13%

Sodium: 198.5mg 8%

Thiamin: 0.2mg 16%

Calories From Fat: 198.8

*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.

(-)Nutrition information is provided for reference only. 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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