Ingredients and Weight:
- 2 ripe Fuyu persimmons, peeled and sliced (about 2 cups)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 (9-inch) unbaked pie crust
- 1 tablespoon unsalted butter, cubed
- 1 large egg yolk
- 2 tablespoons milk
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine persimmons, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Mix well.
- Pour filling into the pie crust and dot with butter.
- In a small bowl, whisk together egg yolk and milk. Brush over the crust.
- Bake for 45-50 minutes, or until the filling is bubbly and the edges of the crust are golden brown.
Nutritional Information:
- Calories: 250 per slice
- Fat: 10 grams
- Carbohydrates: 35 grams
- Protein: 2 grams
- Fiber: 2 grams
Dish Characteristics:
- Sweet and tart flavor
- Rich, golden-brown crust
- Juicy and flavorful filling
- Perfect for special occasions or holiday parties
User Comments:
- "This pie is absolutely delicious! The persimmons are so sweet and juicy, and the spices add the perfect amount of warmth. The crust is flaky and buttery, making it the perfect complement to the filling."
- "I've never had persimmon pie before, but this was amazing! The filling was so unique and flavorful, and the crust was cooked to perfection."
- "This pie was a hit at my Thanksgiving dinner. It's so easy to make, and everyone loved it."
Special Precautions and Tips:
- If your persimmons are not ripe, you can ripen them by placing them in a paper bag with an apple or banana at room temperature for a few days.
- If you don't have a 9-inch pie crust, you can use a 10-inch crust and trim the excess.
- To prevent the crust from burning, you can cover the edges with foil during the last 15 minutes of baking.
