CALIFORNIA GROWN
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.
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.
If you like it, 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.
1. Prep the Persimmons: Cut the tops off, scoop out the flesh, and toss out any seeds. The gooier, the better. 2. Blend It Smooth: Pulse the flesh in a blender until you have a silky persimmon pulp. No lumps allowed. 3. 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.
1. 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. 2. 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. 3. Pour the filling into your par-baked almond crust, and you’re almost there.
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.
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.
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