Sunday, November 16, 2008

Crisp Persimmon Pie (Sunset Magazine)

Crisp Fuyu Persimmon Galette
Crisp Persimmon Galette

Crisp Fuyu Persimmon Galette
Crisp Persimmon Pie is from a great West Coast magazine, Sunset Magazine and can be found here.

The recipe calls for a double crust, but I only had one and made a galette instead. Next time, I'm definitely going with a double crust or a crumb topping. I think cooking the persimmons dampens their vibrant color so much that it makes them almost unappetizing (I did try some powdered sugar on it). Very tasty, but not sexy like a open blueberry pie...so I'll go for a cover next time.

Crisp Fuyu Persimmon Galette
The recipe calls for 2 1/2 pounds of fuyu persimmons. Yum!

Crisp Fuyu Persimmon Galette Crisp Fuyu Persimmon Galette
Okay, I'll admit it. I used a Pillsbury pie crust! I just didn't have time to make the crust and chill it. The fruit mixture includes lemon juice, zest, cinnamon, sugar and tapioca. I probably won't use the tapioca again because some of the little balls didn't dissolve. Next time, I'll use flour instead. Persimmons aren't that high in water content (unlike apples) so you don't need much.

Crisp Fuyu Persimmon Galette
I did a post about fuyu persimmons here. Be sure to try some this fall - recipe here!

13 comments:

  1. RachelNovember 17, 2008 at 5:07 AM

    If you have a spice grinder, try measuring the tapioca into that and then grinding it to a fine powder. It'll dissolve much, much better!

    Looks yum!

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  2. Snooky doodleNovember 17, 2008 at 6:17 AM

    I ve never tried persimons but this looks yummy :)

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  3. UnknownNovember 17, 2008 at 8:56 AM

    oh how wonderful! it looks great.

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  4. MariaNovember 17, 2008 at 9:08 AM

    That looks splendid! I love the rustic look!

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  5. Book BoorNovember 17, 2008 at 10:34 AM

    I love to read your blog on Mondays because it is the best cure for them.

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  6. AnonymousNovember 17, 2008 at 11:29 AM

    It looks delicious. YUM!

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  7. StephNovember 17, 2008 at 12:08 PM

    That looks so pretty! I love persimmons, but for some reason I have a tendency to call them permissions.

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  8. EsiNovember 17, 2008 at 2:01 PM

    I love all of your persimmon recipes (and tips). Thanks for the heads up on how to donate to the fire relief too.

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  9. Damaris @Kitchen CornersNovember 17, 2008 at 5:15 PM

    this is my dream pie. It just is and I am afraid I'll never get to eat it since I don't have easy access to persimmons and am way too cheap to buy it at the store.

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  10. AnonymousNovember 21, 2008 at 12:25 PM

    I've been looking high and low for this Sunset recipe. Made a similar one in the '6os & '70s. Lost the recipe. I did NOT use tapioca, did use a cornstarch slurry. Depending upon the sweetness of the persimmons, I used less brown sugar and honey. I also added sliced apples and made my 'signature' apple persimmon pie.
    To die for.

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  11. AnonymousSeptember 30, 2011 at 3:05 PM

    Despite what you say, this pie looks wonderful! I love persimmons and saw your post.

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  12. NewsViewDecember 11, 2011 at 2:31 PM

    This does look very good and I intend to try it. However, it may be worth noting that the definition of a ripe persimmon is one that feels like jelly or a water balloon. This looks like another variety and/or an unripened version. A ripe persimmon will yield a texture that more resembles a pumpkin pie.

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  13. The Food LibrarianDecember 16, 2011 at 11:05 AM

    @NewsView NewsView, These are FUYU persimmons which can be eaten crisp. You are describing the HACHIYA persimmon which must be eaten soft. Sorry for any confusion. - mary

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