Best 17 Persimmon Pie Recipes

FUYU PERSIMMON PIE

Steps:

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

PERSIMMON PIE

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.

AMERICAN PERSIMMON PIE

Steps:

• Preheat oven to 450°F.
• Mix persimmon pulp, egg and milk.
• Mix dry ingredients together and add to first mixture.
• Pour into unbaked pastry shell and bake for ten minutes; reduce to 350F and bake for 50 to 60 minutes longer.
• Cool and serve garnished with lightly sweetened whipped cream or vanilla ice cream.

DEEP DISH PERSIMMON PIE

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.

PERSIMMON-PUMPKIN PIE

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.

PERSIMMON MERINGUE PIE

Steps:

• For the meringue:.
• Mix together cornstarch and cold water.
• Add to 1/2 cup boiling water.
• Cook over low heat until it thickens.
• Set aside to cool.
• Beat egg whites, dash of salt, and sugar until stiff.
• Add cooled cornstarch mixture to beaten egg white mixture.
• To make pulp: peel persimmons and press through colander.
• Add sugar, mace, lemon rind and salt; cook over low heat.
• Add a small amount of pulp to butter and well beaten egg yolks; return to persimmon mixture and stir until slightly thickened.
• Pour into baked pie shell; cool.
• Preheat oven to 350°F.
• Spread meringue on pie, making sure it covers the edges well. .
• Bake in oven until very lightly browned, about 20 minutes.
• Serve pie very cold.

FUYU PERSIMMON PIE RECIPE - (4/5)

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.

PERSIMMON PUDDING PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spread melted butter evenly over the bottom of a baking dish.
• Beat persimmon pulp and sugar together in a bowl; beat in eggs. Beat in buttermilk and baking soda.
• Sift flour, baking powder, cinnamon, and salt together in a bowl. Gradually add flour mixture to persimmon mixture, stirring until well incorporated; stir in vanilla extract. Pour persimmon batter into prepared baking dish.
• Bake in the preheated oven until lightly golden and cooked through, about 1 hour.

SPICY PERSIMMON PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie plate with pie crust.
• Combine persimmon pulp, sweetened condensed milk, eggs, pumpkin pie spice, and salt in a large bowl; beat with an electric mixer until well blended. Pour into the pie crust.
• Bake in the preheated oven until persimmon filling until set, about 50 minutes. Cool pie on a wire rack.

FUYU PERSIMMON PIE RECIPE - (4.8/5)

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

PERSIMMON SQUASH PIE

Steps:

• Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle. Transfer to a 9-in. pie plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5-6 minutes or until lightly browned; cool on a wire rack. Reduce heat to 350°., In a blender, combine the buttermilk, squash and persimmon pulp; cover and process until smooth. , In a large bowl, combine the sugars, flour, cinnamon, baking powder, baking soda and salt. , In a small bowl, combine the eggs, cream, butter, vanilla and squash mixture; stir into dry ingredients just until moistened. , Pour into crust. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. , In a small saucepan, combine caramels and milk. Cook and stir over medium heat until melted and smooth. Pour over hot pie. Sprinkle with pecans and toffee bits. Cool completely on a wire rack. Store in the refrigerator.

MAUDIE'S PERSIMMON PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press pie crust into an 8-inch pie pan; trim edges.
• Mix sugar, flour, and salt together in a bowl.
• Beat milk, egg, vanilla extract, and butter together with an electric mixer on medium speed until smooth. Add persimmon pulp; beat until blended. Pour into the pie crust.
• Bake in the preheated oven until crust is golden brown and persimmon filling is set, about 45 minutes.

PUMPKIN-PERSIMMON PIE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Place pumpkin in a shallow baking pan and lightly coat with olive oil.
• Bake in the preheated oven until tender when poked using a fork, 55 to 65 minutes. Remove pumpkin from oven and allow to cool 30 minutes. Increase oven temperature to 375 degrees F (190 degrees C). Line 2 pie plates with the pie crusts.
• Cut the tops off of the persimmons and scoop pulp out into a bowl. Mash slightly and transfer to a food processor. Add roasted pumpkin, brown sugar, milk, cream, mascarpone cheese, apricot preserves, cornstarch, cinnamon, nutmeg, ginger, and salt and blend well. Pour mixture into a large bowl and add eggs; blend using a whisk. Pour the filling equally into the 2 pie crusts. Sprinkle additional cinnamon on top.
• Bake in the preheated oven for 35 minutes. If crust is overcooking, wrap edges with aluminum foil. Continue baking until set, about 10 minutes more.
• Remove pies from oven and let cool before serving. Top with confectioners' sugar and additional nutmeg.

EASY PERSIMMON PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a 9-inch pie plate with the pastry crust. Cover the crust with a sheet of parchment paper and fill with dried beans, lentils, or rice.
• Blind bake the crust in the preheated oven for 10 minutes. Remove and discard parchment paper and beans.
• Whisk together persimmon puree, milk, eggs, cinnamon, ginger, nutmeg, and salt. Pour the mixture into the crust.
• Bake pie in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until a skewer inserted near the centre comes out clean, about 45 minutes. Remove from the oven and let cool. Serve cold.

PERSIMMON AND CRANBERRY PIE

Steps:

• Preheat the oven to 400 degrees F.
• Put the diced persimmons, cranberries and 1 3/4 cups of the apple juice in a saucepan. Add the cinnamon and nutmeg.
• Heat over medium low heat until the cranberry skins split.
• Combine the remaining 1/4 cup of apple juice with the 1/4 cup of cornstarch.
• Add the cornstarch/juice mixture to the persimmon mixture and stir until thickened.
• Remove from the heat and stir in the Splenda until well blended.
• Set aside to cool while you prepare the pie crust; put it in a 9" pie pan. If you're using pre-made pie crusts allow the mixture to cool until very warm but not hot.
• Put the mixture in the pie pan and top with the second crust in whatever manner you like. (I used free-floating pastry cut-outs).
• Bake at 400F for 30 to 40 minutes, until the filling is bubbly. Be sure to put a cookie sheet or sheet of aluminum foil on the rack below the pie to catch any drips. (Putting the pie directly on the cookie sheet will disrupt the flow of hot air around the pie).

PERSIMMON CREAM PIE

Steps:

• 1. For best results persimmons must be very ripe. They ripen best at room temperature, points up. Do not use bags or ripening bowls. When they look almost bad, beginning to wrinkle, and they feel like there is jelly under the skin, they are finally ready. Think of an over-ripe banana. This can take a long time if they are picked under-ripe as many are in the supermarket.
• 2. FOR STICKY PECAN PRALINE CRUMBLE: Toast pecans on a cookie sheet at 350 degrees about 10 to 15 minutes, stirring them several times during baking. (Pecans will start to smell toasted when they need to come out of the oven.) Butter another cookie sheet and set aside. In a heavy saucepan, bring sugar, water, and cream of tartar to a boil over medium-high heat. (If crystals begin to form on the sides of the pan, cover the pan for 30 seconds or up to 5 minutes so steam cleans off the sides of the pan.) When the sugar darkens, you may swirl the pan to help even the color. When caramel turns a light brown (or dark tan), remove from heat. Don't let the caramel get too dark, or the topping will be spoiled. Using a wooden spoon, stir the toasted nuts into the caramel, mixing to coat well. Spread caramel coated nuts on the buttered cookie sheet and allow to cool for 1 hour. When completely cool chop pecans coarsely with a knife (a food processor won't work well with this sticky mixture). You can store any extras in a tightly covered jar at room temperature for up to three months. This topping is good sprinkled on a frosted cake or unbaked muffins as well as this pie.
• 3. FOR PERSIMMON FILLING: Put the oven rack in the center of the oven and preheat oven to 450 degrees. Scoop persimmon pulp out of skins, discarding seeds and leaves. Puree pulp in a food processor or blender. Whisk together cream, flour, sugar, and melted butter. Beat together the yolks, the whole egg, and the vanilla and whisk into cream mixture. Fold in persimmon pulp and salt. Pour filling into pie shell.
• 4. Top with 1/2 cup of praline crumble. Bake 10 minutes at 450 degrees. Reduce heat to 350 degrees and bake 50 minutes to 1 hour more. If the pie crust begins to get too brown cover the edges with foil strips. Filling will almost boil when done. Cool pie before serving. Good with whipped topping.
• 5. NOTE: You can make this recipe without the Praline Crumble Topping and just use Cool Whip to top it. However, the STICKY PECAN PRALINE CRUMBLE is very good! And it really makes this recipe so much better.

PERSIMMON PIE

Steps:

• 1. Heat orange juice and marshmallow in a double boiler or over low heat, stirring occassionally. When marshmallow melts, cool until mixture thickens. Stir in pulp. Cool. Whip the cream and fold into cooled mixture. Spoon into crust and chill for 2 hours, or until well set.