Go Back
Persimmon Pie

Persimmon Pie - Treat Indulgently

Persimmon pie is not your everyday dessert. This unique treat has roots extending deep into culinary traditions, combining rich flavors with a friendly nod to homey kitchens. When I first stumbled upon this recipe, I was intrigued but also skeptical.
Can persimmons, a fruit I had tasted occasionally, really stand out in a pie? 
The answer is a resounding yes. The scent of baking spices enveloped my kitchen, and that first slice left me hooked. As I bit into the soft, warm filling with a hint of ginger, I knew I was onto something special.
Throughout this article, we’ll dive into the wonderful journey of persimmon pie, exploring its flavors, ingredients, and techniques that make it so exceptional. So, roll up your sleeves, gather your ingredients, and let’s embrace this delightful culinary adventure together.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cups plain all-purpose flour
  • 1/8 teaspoon baking soda
  • 3 to 5 tablespoons iced cold water, as needed
  • 1 teaspoon raw apple cider vinegar
  • 1/2 cup chilled unsalted butter, diced
For the Pie Filling:
  • 1/2 cup packed light brown cane sugar
  • 1 large egg yolk
  • 8 large ripe hachiya persimmons
  • 1/4 teaspoon ground cardamom
  • 1 tablespoon plain all-purpose flour
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup evaporated whole milk
  • 1 teaspoon freshly grated lemon zest
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground fresh ginger

Method
 

Step 1: Prepare the Crust
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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.

Notes

  • 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.