DEEP DISH PERSIMMON PIE
Sweet fuyu persimmons are at their peak in flavor in this warm, scrumptious treat. A great alternative to the traditional apple, peach or blueberry pie. Perfect for the holiday season!
Provided by Krystal
Categories Desserts Pies Fruit Pie Recipes
Time 2h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Combine brown sugar, cinnamon, cornstarch, and sea salt in a small bowl. Spread half of the persimmons into an 8-inch deep pie plate. Sprinkle with half of the the sugar mixture. Repeat with the remaining persimmons and sugar mixture. Set aside. Mix graham cracker crumbs and melted butter until evenly combined. Spread crust evenly over persimmons.
- Bake until crust is golden brown and persimmons are tender, about 45 minutes. Serve warm.
Nutrition Facts : Calories 343.8 calories, Carbohydrate 74.1 g, Cholesterol 15.3 mg, Fat 7.4 g, Fiber 3.4 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 125.2 mg, Sugar 9.4 g
FUYU PERSIMMON PIE
Most persimmon pies are made as a custard pie with persimmon pulp. This one is made with sliced firm fruit and the delicious fall flavors of cinnamon and brown sugar. Make sure you are using Fuyu persimmons (short, squat-looking fruit--like an orange tomato) and not the astringent Hachiyas (large and acorn shaped).
Provided by Amanda123
Categories Desserts Pies Fruit Pie Recipes
Time 3h30m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a saucepan. Stir in flour to form a paste. Add white sugar, brown sugar, lemon juice, and cinnamon; bring to a boil. Reduce heat and simmer until sugar is dissolved.
- Line a 9-inch pie plate with 1 crust. Fill with sliced persimmons, mounding them slightly in the center. Pour sugar-butter mixture over the persimmons.
- Sprinkle cinnamon sugar over the second pie crust. Cut into strips. Make an X with the 2 longest strips in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is golden brown, about 45 minutes more. Cool pie completely on a wire rack, about 2 hours.
Nutrition Facts : Calories 537.7 calories, Carbohydrate 87.1 g, Cholesterol 24.4 mg, Fat 22.1 g, Fiber 3.6 g, Protein 3.8 g, SaturatedFat 8.9 g, Sodium 198.5 mg, Sugar 20.9 g
PERSIMMON PUDDING PIE
Handed down from my great great grandmother who received it from her mother. She passed away at 92 years old, but not before giving me her best and oldest recipes. I hope you enjoy!
Provided by blahs4life
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spread melted butter evenly over the bottom of a baking dish.
- Beat persimmon pulp and sugar together in a bowl; beat in eggs. Beat in buttermilk and baking soda.
- Sift flour, baking powder, cinnamon, and salt together in a bowl. Gradually add flour mixture to persimmon mixture, stirring until well incorporated; stir in vanilla extract. Pour persimmon batter into prepared baking dish.
- Bake in the preheated oven until lightly golden and cooked through, about 1 hour.
Nutrition Facts : Calories 450.9 calories, Carbohydrate 95.8 g, Cholesterol 78.9 mg, Fat 5.6 g, Fiber 1.8 g, Protein 7.4 g, SaturatedFat 2.7 g, Sodium 451.8 mg, Sugar 52.1 g
SPICY PIES WITH SWEET POTATO MASH
This pie is loosely based on the flavours of an American sloppy joe, but we've topped it with mash as an alternative to the traditional cottage pie
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 17
Steps:
- Boil the sweet potato for 15 mins or until tender, taking care not to overcook.
- Meanwhile, heat the oil in a large, deep, non-stick frying pan. Add the onions, cover and cook for 8 mins or until softened and starting to colour. Stir in the mince, breaking it up with a wooden spoon until browned. Stir in all the spices and bouillon, then add the beans with their liquid, the tomatoes and pepper. Cover and simmer for 20 mins. Stir in the corn with its liquid, season and take off the heat.
- While the mince cooks, mash the potatoes with the milk to make a stiff mash. Spoon the mince into six individual pie dishes, top each with some mash, then sprinkle over the cheese and a little paprika.
- The pies can now be frozen. If eating straight away, put under a hot grill until piping hot and the cheese is melted. To cook from frozen, thaw completely, then reheat in the oven on a baking tray at 180C/160C fan/ gas 4 for 30-40 mins or until piping hot throughout. Serve with broccoli or a salad, if you like, which will take you to all 5 of your 5-a-day.
Nutrition Facts : Calories 452 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 23 grams sugar, Fiber 13 grams fiber, Protein 29 grams protein, Sodium 0.8 milligram of sodium
AMERICAN PERSIMMON PIE
Persimmons are best eaten very ripe. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Mix persimmon pulp, egg and milk.
- Mix dry ingredients together and add to first mixture.
- Pour into unbaked pastry shell and bake for ten minutes; reduce to 350F and bake for 50 to 60 minutes longer.
- Cool and serve garnished with lightly sweetened whipped cream or vanilla ice cream.
PERSIMMON SQUASH PIE
I created this recipe for our local persimmon festival, using homegrown squash. Make sure the persimmons are ripe! I like to use a few extra toffee bits and pecans in the garnish. -Betty Milligan, Bedford, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle. Transfer to a 9-in. pie plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5-6 minutes or until lightly browned; cool on a wire rack. Reduce heat to 350°., In a blender, combine the buttermilk, squash and persimmon pulp; cover and process until smooth. , In a large bowl, combine the sugars, flour, cinnamon, baking powder, baking soda and salt. , In a small bowl, combine the eggs, cream, butter, vanilla and squash mixture; stir into dry ingredients just until moistened. , Pour into crust. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. , In a small saucepan, combine caramels and milk. Cook and stir over medium heat until melted and smooth. Pour over hot pie. Sprinkle with pecans and toffee bits. Cool completely on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 578 calories, Fat 27g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 465mg sodium, Carbohydrate 82g carbohydrate (60g sugars, Fiber 2g fiber), Protein 6g protein.
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