Fuyu Persimmon Pie Recipes

Steps:

• Pre-Heat Oven to 400 Degrees Put Persimmons with all the spices mixed together in a pie shell. Mix together Flour, Sugar, Eggs, and Butter in a bowl and pour over the persimmons. Bake for 15 mins and then turn temperature down to 300 degrees and bake for 45 more minutes in a 9'' Pie Pan

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place a sheet pan on the lowest oven rack to preheat.
• Combine eggs, cinnamon, sugar, and salt. Whisk in cream, persimmon pulp, melted butter, and lemon juice. Pour into unbaked pie shell.
• Bake for 10 minutes on preheated sheet pan. Reduce heat to 350 degrees F (175 degrees C), and bake an additional 30 minutes, or until center is almost set but still slightly jiggly. Cool completely before slicing. Serve with whipped cream, if desired.

Steps:

• For the crust: Preheat the oven to 350 degrees F. Lightly spray a 9-inch-diameter glass or ceramic pie dish with vegetable oil cooking spray.
• In a food processor, blend the flour, sugar and salt until combined. Add the butter and mascarpone cheese and blend until moist clumps form. Gather the dough into a ball. Drop 2-inch pieces of dough over the bottom and sides of the pie dish. Using moist fingertips press the dough together to form a smooth crust. Using the tines of a fork, prick the dough all over.
• Bake the crust until the edge is browned and the center of the crust is pale golden, about 25 minutes. Transfer the crust to a work surface. Brush the bottom and sides of the crust with apricot preserves.
• For the filling: In a food processor, combine the pumpkin and persimmon. Blend until smooth. Add the sugar, mascarpone, cream, cornstarch, cinnamon, salt and eggs. Blend until smooth. Pour the filling into the cooked crust.
• Bake the pie until slits or cracks appear around the edge and the center is set, about 35 minutes. Cool the pie on a rack. (Can be made 1 day ahead. Bake and cool to room temperature. Cover loosely with plastic wrap and refrigerate.)
• Just before serving, dust the top of the pie with powdered sugar. Cut into wedges and serve.

Steps:

• Toss persimmons with cinnamon, nutmeg and allspice in bowl. Place in pie shell. Combine eggs, flour, sugar and butter in small mixing bowl and pour over persimmons. Bake at 400 degrees 15 minutes. Reduce heat to 300 degrees, and bake until center is bubbly and cooked all the way through, 45 minutes more. This recipe yields 6 to 8 servings. Each of 8 servings: 297 calories; 201 mg sodium; 82 mg cholesterol; 14 grams fat; 41 grams carbohydrates; 3 grams protein; 0.40 gram fiber.

Steps:

• 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.