Fresh Persimmon Pie

Raw fruit pies showcase the natural vibrant flavor of fresh fruit.

Just as pears usher in fall for the northwest girl in me, here in southern California it’s all about persimmons. In addition to our constant supply of fuyu persimmon from my in law’s tree, this week our CSA box had a few hachiya persimmons in it. So with a kitchen full of persimmons I did the only logical thing — made persimmon pie :0)

Fresh Persimmon Pie
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
INGREDIENTS

  • 3 cups raw pecan pieces
  • 20 pitted dates
  • ¼ cup agave nectar
  • 6 ripe persimmons
INSTRUCTIONS

  1. Lightly grease an 8 inch pie pan with olive oil. Set aside
  2. Place the pecans and dates in a food processor and process together.
  3. Pour the agave nectar over the nut mixture and process until fully incorporated.
  4. Press the nut mixture evenly into prepared pie pan.
  5. Peel and pit the persimmons, then puree in food processor until smooth. Pour over the crust and smooth out. Garnish with chopped pecans and freshly ground cinnamon.
  6. Optional: Rather than a large pie, press the crust mixture into individual serving dishes and top with the persimmon mixture. Garnish and serve.

 

Hachiya persimmon, on the left, is astringent and not edible until very soft and ripe. Fuyu persimmons, on the right, are good to eat when crisp, and will continue to get sweeter the longer you let it ripen.

A ramekin makes the perfect dish for individual desserts!

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