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A close up of a persimmon pie decorated with crispy dehydrated persimmons and pistachio brittle.

Persimmon Pie with Almond Flour Crust

Meg van der Kruik
Make the holidays special with our Persimmon Pie with Almond Crust recipe, featuring Hachiya persimmons and a gluten-free almond crust. Perfect for festive gatherings!
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Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Course Dessert, desserts
Cuisine American
Servings 12 servings
Calories 379 kcal

Ingredients
 
 

For the almond pie crust:

  • 2 ½ cups almond flour
  • 3 TBSP granulated sugar
  • ½ tsp fine sea salt
  • 4 TBSP 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 tsp 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.
    Persimmon pie wrapped in foil for baking.
  • 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 (80°-85°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

How to make dehydrated persimmon crisps: 
Dehydrated Persimmon Crisps
Prep time: 20 minutes 
Cook time: 6 - 8 hours 
Yield: approximately 60 crisps
Dried persimmons can be made in a food dehydrator or the oven. They are delicious, nutritious, and easy to make!
6 Fuyu persimmons, ripe but firm 
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Storage Tip
    • Properly dried persimmons can be stored for several months in a dry environment.

Nutrition

Calories: 379kcalCarbohydrates: 52gProtein: 8gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 58mgSodium: 230mgPotassium: 384mgFiber: 3gSugar: 15gVitamin A: 216IUVitamin C: 65mgCalcium: 134mgIron: 4mg
Keyword persimmon, persimmon pie, persimmon recipes, pie
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