This paleo apple persimmon pie is one of those happy fall experiments that turned into an instant keeper. Warm spiced apples paired with honey-sweet Fuyu persimmons, tossed with cinnamon and coconut sugar, and baked inside my OG Paleo Cassava Flour Pie Crust until the filling is bubbling and the crust is golden. Gluten-free, grain-free, and naturally sweetened – this is the fall pie that will have everyone asking what that beautiful orange fruit is.

The Story Behind This Recipe

I first tried a persimmon the year before this pie came to be, I had no clue what they were! I had peeled and chopped a couple up with some mango for a salsa to go with some fish tacos a year or so ago I believe. When persimmon season rolled around again, pie felt like the obvious next move. Apple pie is the most traditional fall option, but why stop there when persimmons are in season? They bring a gorgeous warm color and a subtle honey-like sweetness that pairs beautifully with warm spiced apples. This one surprised me in the best possible way.

About Persimmons

If you have never cooked with persimmons before, here is what you need to know for this pie: use Fuyu persimmons, not Hachiya. Fuyu are the squat, tomato-shaped variety – they are firm when ripe and hold their shape beautifully when baked. The longer they sit at room temperature, the softer they become, so choose ones that are firm yet give slightly to the touch. Overripe persimmons will get too mushy in the pie. Once you peel and chop them, they look and behave a lot like apples – easy to work with and absolutely lovely.

About the Apples

Use your favorite baking apple here. I used local Jonagold apples – the flavor is so warm and spicy, I could not resist. Honeycrisp, Braeburn, or Granny Smith all work beautifully too. The ratio of apples to persimmons is really a personal choice – I went about 3:1, which worked out to roughly 4-5 apples and 2-3 persimmons for 6-7 cups of fruit total.

The “Fall leaves” up on top!

I am a sucker for a pretty pie top and this one had me smitten almost instantly! The scattered leaf effect of using mini leaf cutters to place on top of the filling before baking was not only so fun to do, but creates the prettiest pie top. Almost like stumbling upon a pile of leaves in the Fall, right? Feel free to simple add your favorite crumble topping (see note below) if pie crust leaves aren’t your thing, but making that scattered leaf topping is the perfect “kitchen party” kind of experience to create memories around the holidays! You will want to make an additional pie crust recipe for all those leaves, so keep that in mind ahead of time!

Tips for the Best Paleo Apple Persimmon Pie

Choose firm Fuyu persimmons. Soft or overripe persimmons will turn mushy in the pie. Firm is what you want.
Toss with lemon juice first. This prevents browning while you prep the rest of the fruit and adds a nice brightness to the filling.
The cassava flour is your thickener. It absorbs the fruit juices as the pie bakes and gives you a beautifully set filling – not runny, not gummy.
Bake on a sheet pan. This pie can bubble over – a parchment-lined baking sheet underneath is essential.
Cover the crust edges partway through. After the first 35 minutes, check and cover exposed crust with foil or a pie crust shied if it is browning too fast.
Serve with something special. Paleo vanilla ice cream, whipped coconut cream, or my soft caramel sauce – any of these will take this pie completely over the top.

Favorite Ingredients for This Recipe

Otto’s Naturals Cassava Flour — the base of the crust and the filling thickener
Redmond Real Salt
Big Tree Farms Coconut Sugar

Paleo Apple Persimmon Pie | Gluten-Free + Naturally Sweetened

Recipe by Michelle

0.0 from 0 votes

Course: Desserts, Holiday + Seasonal, Paleo Pie Crust RecipesCuisine: AmericanDifficulty: moderate

Servings

servings

Prep time

minutes

Cooking time

minutes

Warm spiced apples and honey-sweet Fuyu persimmons baked in a gluten-free cassava flour crust. A unique and stunning fall pie.

Ingredients

1 unbaked OG Paleo Cassava Flour Pie Crust, plus an additional pie crust recipe for decorative top if using
6-7 cups apples and Fuyu persimmons, peeled and chopped into 1/2″ chunks (roughly 3:1 apple to persimmon ratio)
juice of 1/2 lemon
3 tbsp Otto’s Naturals Cassava Flour
2 tsp cinnamon
1/2 cup coconut sugar
1/4 tsp ground nutmeg
1/4 tsp fine sea salt
1 egg + 1 tsp water, whisked for egg wash

Directions

Prepare the OG Cassava Flour Pie Crust and press into a 9″ pie plate. Cover with plastic wrap and set aside. Preheat oven to 375°.
Peel and chop apples and persimmons into 1/2″ chunks. Place in a large bowl and pour lemon juice over the top. Toss to coat.
Sprinkle cassava flour, cinnamon, coconut sugar, nutmeg, and salt over the fruit. Toss until every piece is evenly coated. The cassava flour will thicken the juices as the pie bakes.
Pour the filling into the prepared pie crust. Finish the edge and add a decorative top, lattice, or leaf cutouts if using. Brush all exposed crust with egg wash.
Place the pie on a parchment-lined baking sheet. Bake uncovered for 35 minutes, then check the crust edges. If they are browning too fast, cover with foil and continue baking for another 15-25 minutes, until the fruit is very tender and the filling is bubbling. Remove foil in the last 5 minutes if you want a final burst of browning on the crust.
Remove from the oven and cool before slicing. Serve with paleo vanilla ice cream, whipped coconut cream, or soft caramel sauce.

Notes

For a quick crumble topping, you can mix about 3/4 cup of cassava flour, 1/2 cup of maple, coconut or brown sugar, 1/2 cup of ghee or butter (softened) along with a pinch of cinnamon and salt. Mix that all together with a pastry cutter and scatter on top before baking.

More Fall Pies You Will Love

All made with the same OG Paleo Cassava Flour Pie Crust:

Paleo Pumpkin Pie — the Thanksgiving table staple
Paleo Salted Caramel Pear Pie — tender pears in a from-scratch maple caramel
Mom’s Pecan Pie — rich, gooey, and naturally sweetened with no corn syrup
Paleo Chocolate Pecan Slab Pie — chocolate and pecan, feeds a crowd
Paleo Buttermilk Chess Pie — a Southern classic, dairy-free