We first tried a persimmon last year…seriously had not clue what they were! Peeled and chopped a couple up with some mango for salsa to go with our tacos, very good…in fact while they’re still in season I need to try that again, from what I remember we ate them with some mahi mahi tacos…yummy! OK, back to pie…!
Apple pie is most traditional, but why stop there when persimmons are in season! They lend not only some fun Fall color but also a subtle honey kind of flavor to this pie. We used Fuyu persimmons in our pie and they were firm, the longer they sit at room temperature the softer they will get and probably get too mushy once they’re baked up in pie. You can use your favorite apple in this recipe, we used some local Jonagold apples because the taste of them this year is so warm and spicy we couldn’t resist tossing them in this pie.
apple persimmon pie
a burst of warm fall flavors, perfect combo of cinnamon, apple and persimmon
- 6-7 c apples and persimmons, peeled and chopped into about ½” chunks
- ½ lemon, juiced
- 3 T Otto’s cassava flour
- 2 t cinnamon
- ½ c coconut sugar
- ¼ t nutmeg
- ¼ t Redmond Real Salt
- 1 un-baked pie crust, plus additional pie dough for decorative top if using
- 1 egg (whisked in a small bowl with a teaspoon of water for egg wash, set aside)
- Prepare pie crust and set aside
- Preheat oven to 375°
- The ratio of apples to persimmons is really a personal choice, we chose to have about a about a 3:1 – which was about 6 apples to 3 persimmons. This will of course vary depending on what kind of apples you use and the size of both fruits.
- Toss the fruit into a large bowl and pour lemon juice all over and toss to coat.
- Sprinkle, the cassava flour, cinnamon, coconut sugar, nutmeg and salt over the top of the fruit and toss to completely coat the pieces. The cassava flour will help thicken up the juices as this bakes up!
- Pour into prepared pie crust.
- You will want to finish off the pie’s edge and also a topping, crust design or lattice work. Use an egg wash on the raw pie crust before baking.
- Place pie on a baking sheet in case there is any bubbling over while it cooks.
- Bake uncovered for first 35 minutes and check the pie crust edges and/or decorative work. If they seem to get getting done too fast, cover all exposed pie crust with foil and continue baking until fruit is very tender and the filling is bubbly. This could take an addition 15-25 minutes. Check every 10 minutes or so and if in the last 5 minutes or so you want to remove the foil to give the crust some final browning time, do it now!
- Remove from oven and let it cool a bit before slicing. You can top with your favorite paleo vanilla ice cream, whipped coconut cream or even our soft caramel sauce, um yes any of these options will be amazing!