Persimmon Pie – Treat Indulgently

If you’re thinking of serving persimmon pie, think beyond just the pie itself. Dessert is a journey, and persimmon pie opens up a world of delightful pairings. A scoop of vanilla bean ice cream complements the warm spices in the pie. 

Or, serve it with a dollop of freshly whipped cream; it offers a light and airy contrast. If you’d like a bit of zing, consider a drizzle of caramel sauce or a spiced apple compote. 

Feeling adventurous? 

A glass of dessert wine, like late-harvest Riesling, makes a bold statement. These combinations elevate the experience and cater to diverse palates, making any gathering a hit.

What is Persimmon Pie?

At its core, persimmon pie is a custard-style dessert that showcases the sweet, complex flavors of ripe persimmons. Most people associate persimmons with a sweet fruit, often enjoyed fresh. However, combining them in a pie creates an entirely different experience. 

Think of it as a cousin to pumpkin pie, but with its own twist—lighter in texture yet bursting with depth.

Origins of persimmon pie can be traced back through various cultures, particularly in regions where persimmons thrive, such as Asia and the Southern United States. The traditional flavors are often accented with spices like cinnamon and nutmeg, similar to other beloved seasonal pies. 

The resulting dish is not just delicious; it’s also a conversation starter. When serving this pie, expect guests to be pleasantly surprised and wondering where it has been all their lives.

What is the Flavor Profile of This Dish?

Flavor is where persimmon pie shines brilliantly. The sweetness of ripe hachiya persimmons takes center stage, softening beautifully in the baking process. Their natural sugars caramelize, transforming the pie into a warm hug for your taste buds. 

The spices—cinnamon, nutmeg, and ginger—echo through each bite, creating a nostalgic aroma that can transport you back to family gatherings.

The subtle earthiness of the persimmons pairs impeccably with the creamy custard filling. Together, they balance richness with the fluffy texture you expect from a well-made pie. 

Overall, this dessert offers a well-rounded profile: sweet yet spicy, creamy yet comforting. Each forkful is a dance of flavors, leaving you wanting just one more slice.

What Makes This Recipe Different From Other Persimmon Pies?

What sets this recipe apart from other persimmon pies lies in its thoughtful construction and use of ingredients. Many traditional recipes may lean purely on the sweetness of the persimmons, but here the spices take an assertive role. 

Cardamom and fresh ginger add layers of flavor that elevate the dish to something extraordinary.

Furthermore, this recipe features a balanced crust made from scratch, yielding a flaky texture that contrasts beautifully with the filling. The use of evaporated milk lends a creaminess that standard recipes may overlook. 

This combination showcases a culinary artistry that celebrates simplicity while enhancing complex flavors. It’s about maximizing the essence of the ingredients without overwhelming your palate.

Ingredients You’ll Need

For the Crust:

¼ teaspoon fine sea salt
1½ cups plain all-purpose flour
⅛ teaspoon baking soda
3 to 5 tablespoons iced cold water, as needed
1 teaspoon raw apple cider vinegar
½ cup chilled unsalted butter, diced

For the Pie Filling:

½ cup packed light brown cane sugar
1 large egg yolk
8 large ripe hachiya persimmons
¼ teaspoon ground cardamom
1 tablespoon plain all-purpose flour
2 large eggs
1 teaspoon pure vanilla extract
⅛ teaspoon ground nutmeg
¾ cup evaporated whole milk
1 teaspoon freshly grated lemon zest
1½ teaspoons ground cinnamon
½ teaspoon ground fresh ginger

Step by Step Directions

Step 1: Prepare the Crust

Start by combining flour, salt, and baking soda in a mixing bowl. Use a pastry cutter or your hands to blend in the diced butter until it resembles coarse crumbs. 

This action is key; it will help achieve that flakiness we love. Next, add the apple cider vinegar and iced cold water, a tablespoon at a time, until the dough balances between crumbly and cohesive.

Once combined, shape it into a disc, wrap it in plastic, and refrigerate it for at least 30 minutes. This resting time is crucial for texture. Trust me; you’ll thank yourself later.

Step 2: Prepare the Filling

While the crust chills, preheat your oven to 350°F (175°C). 

Next, peel the persimmons, pit them if necessary, and mash them to make about 2 cups of pulp. It’s totally okay to get a little messy here; use your hands or a fork—just make sure the pulp is as smooth as you can get it.

In a separate bowl, combine the brown sugar, spices, flour, and a pinch of salt. 

Add the egg yolk, eggs, evaporated milk, and vanilla extract, whisking until everything is smooth and well-blended. The aroma alone will start to fill your kitchen.

Step 3: Combine the Mixtures

Carefully pour the persimmon pulp into the egg mixture. Add the lemon zest—this brightens everything up—then stir well to combine. Make sure you scrape the sides, ensuring everything blends together evenly.

Step 4: Roll Out the Crust

After the crust has chilled, take it out of the refrigerator. On a floured surface, roll the dough into a circle about 1/8 inch thick. 

Carefully transfer it to a pie dish, trimming any excess from the edges. I often like to make a decorative edge for that fun, rustic look.

Step 5: Fill and Bake

Pour the filling into the prepared crust, smoothing the top. Pop it into the preheated oven and bake for about 45-50 minutes.

 Keep an eye on that golden color developing on top. You can test for doneness by inserting a toothpick in the center—the filling should be set but still jiggly.

Step 6: Cool and Serve

Once baked, let the pie cool on a wire rack for at least an hour. This will help the flavors settle and firm up the pie. 

Serve it warm or at room temperature, topped with your choice of ice cream, whipped cream, or even a sprinkle of fresh grated nutmeg.

Tips on Making Persimmon Pie

• Choose the Right Persimmons: Use ripe hachiya persimmons. Look for fruits that yield slightly to pressure. Firm persimmons won’t provide the sweet, smooth filling.
  
• Chill Your Ingredients: Chill butter and water for the crust to ensure flakiness. Warm ingredients will lead to dough that spreads instead of stays put.
  
• Don’t Overmix: Once you combine the filling, mix just until smooth to avoid over-whipping the eggs, which can lead to a dense texture.
  
• Test for Doneness: Bake until the pie is set but jiggles slightly in the middle. Carryover cooking will help complete the setting once out of the oven.
  
• Use a Shield: If you notice the crust browning too quickly, cover the edges with aluminum foil to prevent burning while the filling finishes baking.
  

How Can I Store This Persimmon Pie?

Storage is straightforward. Once completely cooled, cover the pie to stay fresh for about two days at room temperature. If you need it to last longer, consider chilling it in the refrigerator for up to a week. 

You can also freeze individual slices for a quick dessert option later. Just wrap them tightly in plastic wrap followed by aluminum foil.

Substitutes for Ingredients

Sometimes, a well-stocked pantry just doesn’t align with your pie-making dreams. Here are some alternatives that can keep the integrity of your dish intact:

• Unsalted Butter: Use coconut oil or margarine for a dairy-free version. Both options can provide similar texture with a mildly distinct flavor.
  
• Brown Sugar: Coconut sugar works as a beneficial substitute, giving a slight caramel flavor while remaining lower on the glycemic index.
  
• Evaporated Milk: For a lactose-free option, use almond or soy milk thickened slightly with cornstarch. Adjust quantities as necessary to match the creaminess of evaporated milk.
  
• Hachiya Persimmons: Fuyu persimmons can be swapped but will lead to a firmer texture; you may want to blend them a bit longer to achieve smoothness.
  

Conclusion

Persimmon pie isn’t just a dessert; it’s an experience, a dance of flavors that beckons exploration. As we’ve journeyed through this recipe, it’s evident that each ingredient contributes to a flavorful tapestry. 

Whether you share it at gatherings or enjoy a quiet slice with your morning coffee, this pie has a way of making moments special.

So why not dive into the unusual and delightful? Your taste buds will thank you. Gather up those ripe persimmons, invite some friends over, and bake away! Let persimmon pie become a highlight in your recipe collection—one slice at a time.

You’ll also like the following recipes!

• Small Batch Stovetop Apple Butter
• Strawberry Passionfruit Lemonade Recipe
• Portuguese Rice Muffins Recipe