Fuyu Persimmon Pie Recipe - Cooking Index
Fuyu Persimmon Pie Recipe - Cooking Index
Gale Cunningham, who manages the Temecula farmers' market, grows three acres of organic Fuyus with her husband, George, in a gorgeous, unspoiled canyon north of Fallbrook. She adapted this recipe from one she found for apple pie. You can adjust the amount of sugar, she suggests, depending on the ripeness and sweetness of the Fuyus -- which you want to be sure to use, since they're non-astringent.
Type: Fruit| 4 cups | 948ml | Peeled Fuyu persimmons in wedges - (to 5 cups) |
| 1/4 teaspoon | 1.3ml | Cinnamon |
| 1/4 teaspoon | 1.3ml | Ground nutmeg |
| 1/4 teaspoon | 1.3ml | Ground allspice |
| 1 | Unbaked 9" pie shell | |
| 2 | Eggs | |
| 2 tablespoons | 30ml | Flour |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/3 cup | 65g / 2.3oz | Melted butter |
Toss persimmons with cinnamon, nutmeg and allspice in bowl. Place in pie shell. Combine eggs, flour, sugar and butter in small mixing bowl and pour over persimmons.
Bake 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.
This recipe yields 6 to 8 servings.
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.
Source:
The Los Angeles Times, 11-08-2000
Average rating:
7.7 (3 votes)
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