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A Persimmon Pie with Almond Crust Recipe for the Holidays
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Persimmon pie. Just saying it conjures up images of warm kitchens, the scent of cinnamon and ginger wafting through the air, and that sense of anticipation as the pie cools on the counter. It’s not just a dessert; it’s a conversation starter, a new holiday tradition waiting to be born. And this persimmon pie with almond crust? It’s the kind of recipe that makes you feel cozy and festive from the first bite to the last.
Sweeten Your Holidays with This Persimmon Pie
So what’s the deal with persimmons? They’re one of those fruits people either love or have no clue what they taste like or how to use them. Let’s change that.
Fuyu vs. Hachiya: Choosing the Right Persimmon for Your Recipe
The key to using persimmons well lies in understanding the difference between Fuyu and Hachiya persimmons.
Fuyu persimmons are squat, tomato-shaped fruits that are firm and crisp when ripe, making them perfect for slicing into salads, snacking fresh, or even adding to a charcuterie board. Their mild, sweet flavor and versatility mean they don’t require any special handling—just slice and enjoy. They’re also less astringent, so you don’t have to worry about puckering up from bitterness.
Hachiya persimmons are elongated and acorn-shaped, with a texture that transforms as they ripen. Unlike Fuyus, they need to be extremely ripe—almost jelly-like—before they’re edible, as unripe Hachiyas are notoriously astringent. Their sweet, rich flavor and soft, creamy consistency make them ideal for recipes like pies, puddings, and smoothies where you need a silky persimmon puree. Both types bring something special to the table, but it’s all about choosing the right one for your dish!
This pie calls for Hachiya persimmons, those soft, squishy, almost-too-ripe-to-handle beauties. This variety is what you need for that silky-smooth persimmon puree.
Making the Almond Crust
A great pie crust is like the unsung hero of any dessert. It’s there, holding everything together, but rarely gets the credit it deserves. This almond flour crust? It’s nutty, buttery, and so good it might just steal the show. Plus, it’s gluten-free, so everyone gets a piece.
Turning Persimmons into Pure Gold
The star of this show is the persimmon pie filling. Making it isn’t hard, but it’s a process that demands your attention. It’s worth it, though. That moment when the filling comes together? Pure magic.
Steps to Make Persimmon Puree:
- Prep the Persimmons: Cut the tops off, scoop out the flesh, and toss out any seeds. The gooier, the better.
- Blend It Smooth: Pulse the flesh in a blender until you have a silky persimmon pulp. No lumps allowed.
- Cook It Down: Simmer the puree on medium heat. Stir it—it’s going to bubble and sputter like it’s mad at you, but that’s part of the charm. In about 15 minutes, you’ll have a thick, concentrated puree that’s ready to be transformed into pie filling.
Here’s a pro persimmon pie tip: Make the puree ahead of time. It’ll keep in the fridge for up to five days, waiting for its moment in the spotlight.
Crafting the Perfect Filling
This filling? It’s what takes this pie from good to unforgettable. Brown sugar, cinnamon, ginger, allspice—it’s the holiday season in every bite. And when you mix it with the persimmon puree and temper those eggs just right? Magic.
Here’s the rundown:
- Combine the prepared persimmon puree with evaporated milk, brown sugar, and spices in a saucepan over medium heat. The mixture will appear to break and become curdled after the additional ingredients are mixed in. That is normal. Simply add everything back into the blender and blend again until smooth. If the mixture cools down, add it back to the saucepan over low heat to warm it for tempering the eggs. Don’t worry, it will heat up without breaking again.
- Slowly add the hot mixture to the beaten eggs, whisking like your life depends on it. Please do not scramble the eggs here from moving too quickly through this step. Slow and steady wins the race.
- Pour the filling into your par-baked almond crust, and you’re almost there.
Baking and Beyond
Bake this beauty at 350°F (180° C) until it’s set at the edges but still has that little jiggle in the center. If you’re a precision person, aim for an internal temperature of 180-190°F (82°-88°C).
Trust me here, you’ve done so much work to get this far. Don’t skip wrapping foil around the edges of the par-baked crust—nobody likes a burnt crust. Since this crust is made of almonds exclusively it will brown quickly if not covered.
Once the pie has been baked and cooled, the fun begins. Decorate it with dried persimmon slices, pistachio brittle, and whipped cream. Go big. This pie deserves it.
From Tree to Treat: The Art of Drying Fuyu Persimmons for a Decorative Garnish
Drying persimmons is one of those simple joys that turns fresh, vibrant fruit into something beautiful and utterly addictive. Just look at how the slices of the persimmon curl up to look like flowers as they dry!
Whether you use a food dehydrator or the oven, the process is easy: just lay out thin slices of Fuyu persimmons slices, set the heat low, and let time do its thing.
In a few hours, you’ve got chewy, sweet, slightly tangy bites that can go from snack to garnish in the blink of an eye.
Want them crispy like chips? Let them dry a little longer. Cool them down, toss them in a jar, and you’ve got a stash that’ll last for months. Use them however you want—assuming you don’t devour them all first.
Check out the notes section in the recipe card below to learn how to make persimmon crisps in the dehydrator or the oven.
Why Persimmons Are A Fruit That Is Worth the Hype
If you’ve never cooked with persimmons, you’re missing out. These fruits are packed with vitamin A, vitamin C, and fiber, and they’re ridiculously versatile. Smoothies, cakes, pies—you name it, persimmons can do it.
You can find CA GROWN persimmons from October to December at your local grocery store or farmers’ market. Better yet, plant your own persimmon tree and have a fresh supply right in your own backyard.
20+ Recipes with Persimmon You Should Be Making
There are persimmon recipes to satisfy any persimmon craving in this recipe round-up. This is the time of year for persimmons, so it’s important to take advantage of all this delicious fruit has to offer! Persimmons can be used in pies, tarts, cocktails, and more.
Click here to see the persimmon round-up.
The Final Slice
This persimmon pie with almond crust isn’t just a dessert; it’s a love letter to the holiday season. It’s bold, unexpected, and unapologetically delicious. Make it. Share it. And don’t forget to tell us about it. Tag #CAGROWN and let the world see your masterpiece.
Craving more CA GROWN goodness? Follow us on Pinterest for fresh and fabulous recipe inspiration!
NEED A PLAYLIST TO LISTEN TO WHILE YOU BAKE THIS HOLIDAY PIE? CHECK OUT THIS CALIFORNIA GROWN SPOTIFY PLAYLIST:
Persimmon Pie with Almond Flour Crust
Ingredients
For the almond pie crust:
- 2 ½ cups almond flour
- 3 TBSPS granulated sugar
- ½ tsp fine sea salt
- 4 TBSPS unsalted butter melted
- 1 egg white lightly beaten
For the persimmon pie:
- 7 large ripe Hachiya persimmons enough to make 2 cups of puree
- ¾ cup evaporated milk
- ½ cup packed light brown sugar
- 1 TBSP all-purpose flour or gluten-free measure for measure flour
- 1½ tsps ground cinnamon
- ½ tsp ground ginger
- ½ tsp fine sea salt
- ⅛ tsp ground allspice
- 2 large eggs
- 1 large egg yolk
- 1 tsp vanilla bean paste or vanilla extract
To decorate the pie, optional:
- Dried persimmon crisps from 3-4 Fuyu persimmons. *See recipe notes
- 3/4 cup of Sweet & Salty CA GROWN Pistachio Brittle smashed into small pieces. Click here for the recipe.
- Whipped cream
Instructions
To make the almond pie crust:
- Preheat your oven to 325°F (165°C).
- Lightly grease a pie plate with cooking spray to ensure easy removal of the slices of pie.
- In a medium bowl, mix together the almond flour, sugar, and salt.
- Add the melted butter and egg white, stirring until the mixture is fully combined and the almond flour holds togetyhet when squeezed between your fingers.
- Press the mixture evenly into the bottom and up the sides of the greased pie plate, ensuring a consistent thickness. This step takes patience as the mixture starts out very crumbly. If needed to shape the edges of the crust you can wet your fingers slightly.
- To par-bake the crust, bake for 12 minutes. Remove the pie plate to a wire rack and allow the crust to cool completely.
To make the persimmon pie:
- Increase the oven temperature to 350°F (180℃).
Prep the Persimmons
- Cut the tops off of the persimmons, remove any core that is left if necessary, and scoop out the flesh with a spoon.
- There shouldn't be any seeds present, but if so remove them, then place the flesh in a blender and pulse until completely smooth.
Cook the Puree
- Transfer the persimmon puree to a saucepan over medium heat.
- Bring to a gentle simmer, stirring constantly (be cautious as it may bubble and sputter).
- Cook until the puree reduces to 1½ cups, about 15 minutes.
- This step can be done ahead of time. Store the cooled, reduced puree in an airtight container in the refrigerator for up to 5 days.
Prepare the Filling
- Combine the evaporated milk, brown sugar, flour, salt, and spices with the persimmon puree in the saucepan.
- Warm the mixture over medium heat until it just starts to bubble. The mixture may appear broken at this stage, that is normal.
- Transfer the mixture back to the blender and blend until completely smooth.
- Pour the mixture back into the saucepan and heat over low until it just starts to bubble from heat again.
Temper the Eggs
- While the persimmon mixture warms, whisk the eggs and egg yolk in a large bowl until smooth.
- Gradually ladle in the hot persimmon mixture, about ¼ cup at a time, while whisking continuously. Do not add the hot liquid to the eggs too quickly, as it will scramble them.
- Continue until about half of the persimmon mixture has been incorporated and the egg mixture feels hot to the touch.
- Return all of the tempered mixture to the saucepan with the remaining filling, and whisk until everything is combined.
- Whisk in the vanilla bean paste.
Bake the Pie
- Pour the filling into the par-baked pie crust. Place the pie plate on a sheet pan. Wrap the edges of the crust with aluminum foil, as pictured, to prevent burning.
- Bake for 55 to 65 minutes, or until the edges are set and the center is slightly jiggly. For precision, the interior temperature should read 180-190°F (82°-88°C) when done.
Cool and Chill
- Remove the pie from the oven and let it cool completely on a wire rack.
- Lightly cover and refrigerate until ready to serve, up to a day in advance.
Decoration, optional
- Place persimmon crisps around the edges of the cooled pie. Add a smaller ring of small pieces of pistachio brittle.
- Decorate with smaller dried persimmon crisps that have shriveled during drying to look like flowers next to the pistachio brittle.
- Serve immediately with dollops of whipped cream and sparkling wine if desired.
Video
Notes
- Wash and Prep the Persimmons
- Rinse the persimmons thoroughly under running water.
- Slice them into thin, even pieces, approximately 1/8 to 1/4 inch thick. For precise cuts, use the 3/16″ (4.5mm) setting on a mandolin slicer.
- Arrange the Slices
- Lay the persimmon slices in a single layer on food dehydrator trays. For drying in the oven, place them on wire baking racks set over baking sheets to allow proper airflow.
- Dehydrating in a Food Dehydrator
- Set the dehydrator to 135°F (57°C) (medium heat or fruit setting).
- Dry the persimmons for about 7 to 8 hours, or until they reach your desired texture.
- Drying in the Oven
- Preheat your oven to the lowest possible temperature (170-200°F or 77-93°C).
- Dry the persimmons for 3 to 6 hours, checking on them regularly after the first 1.5 hours. If using multiple trays, rotate them every 2 hours for even drying.
- Check for Doneness
- The persimmons are ready when they’re no longer sticky, have a leathery texture, and the edges start to curl.
- Extend the drying time for crispy persimmon chips. For softer, chewy slices, stop sooner. The drier the persimmons, the longer they’ll last in storage.
- Cool and Store
- Let the dried persimmons cool completely before transferring them to an airtight container, such as a zip-top bag or a glass jar with a tight-fitting lid.
- Store them in a cool, dark, and dry location.
- Storage Tip
- Properly dried persimmons can be stored for several months in a dry environment.