Crisp Persimmon Pie
Crisp Persimmon Pie might be just the dessert you are searching for. One serving contains 168 calories, 9g of protein, and 5g of fat. This recipe serves 9. This recipe covers 4% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. If you have granulated sugar, butter, lemon peel, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Rinse Fuyu persimmons. Trim and discard stem ends. Slice persimmons crosswise into thin rounds; you should have 8 cups.
In a large bowl, combine persimmons, granulated sugar, brown sugar, tapioca, cinnamon, orange peel, lemon peel, and lemon juice; stir gently to blend.
Fit 1 pastry round into a 9-inch pie pan.
Pour in persimmon mixture and dot with butter.
Lay remaining pastry round over fruit. Fold pastry edges together and crimp to seal.
Cut decorative slits in top pastry.
Bake on the lowest rack in a 375 oven until juices bubble in center of pie and pastry is well browned, about 1 hour. If pastry edges brown before pie is done, drape dark areas with foil. Cool pie on a rack.
Serve at room temperature.