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Deep Dish Persimmon Pie

Deep Dish Persimmon Pie

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Krystal Berry Johnson

Sweet fuyu persimmons are at their peak in flavor in this warm, scrumptious treat. A great alternative to the traditional apple, peach or blueberry pie. Perfect for the holiday season!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 74.1g
  • 24%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Bake until crust is golden brown and persimmons are tender, about 45 minutes. Serve warm.
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Reviews

Krystal Berry Johnson
35
11/24/2009

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.

gemsquash
16
12/14/2009

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.

Iliana and Mia's Mom
7
11/9/2010

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.