0 (0)

Category: Desserts

Fuyu Persimmon Pie

My fascination with persimmons began on a chilly December morning two years ago when Ignacio Sanchez, a farmer in the Central Valley, took me to the yard of a Japanese neighbor. He pointed out a tree, bare of leaves, with ... Read more

Total time: 1 1/2 hours | Serves 6 to 8
  • 4 to 5 cups Fuyu persimmons, peeled and cut in wedges
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 unbaked (9-inch) pie shell
  • 2 eggs
  • 2 tablespoons flour
  • 1/2 cup sugar
  • 1/3 cup melted butter

Step 1Toss persimmons with cinnamon, nutmeg and allspice in bowl. Place in pie shell.

Step 2Combine eggs, flour, sugar and butter in small mixing bowl and pour over persimmons.

Step 3Bake 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.

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.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Ambrosia macaroons
German chocolate cake as crepes
Allie's cherry pie
Blueberry Upside-Down Cake