This is one I should have posted long ago, when persimmons were in season. I’m actually fairly new to this fruit and have generally just eaten them raw, ideally wrapped inside some prosciutto. However, I found myself craving pie and thought these little Fuyu beauties would pair well with apples, for a new twist on an American classic. Since neither fruit is terribly sweet and I wanted to keep the filling low on sugar, I did overindulge a bit with a sweet and crunchy topping. If you’d like to keep it low sugar, I believe some strips of pastry topped with a sprinkling of cinnamon would do just as well.
One frozen pie crust (I used a whole wheat version found at Whole Foods)
2 green apples, peeled, cored and sliced
2 persimmons, peeled, cored and sliced
2 tablespoons agave nectar
2 tablespoons whole wheat pastry flour (you can sub all-purpose)
1/8 teaspoon ground cloves
¼ teaspoon ground ginger
½ teaspoon cinnamon
1 cup pecans, chopped
¼ cup whole wheat pastry flour (same as above)
¼ cup brown sugar
1 teaspoon cinnamon
1 stick butter at room temperature
Preheat oven to 375 degrees. Mix together all filling ingredients and pour into pie crust, spreading evenly.
Combine all the dry topping ingredients in a large bowl and then cut in butter, using a pastry cutter, until mixture resembles coarse crumbs. Spread evenly over the top of pie.
Bake in over for approximately 25 minutes or until topping is browned. Allow to cool for at least 15 minutes before serving. Bon appétit!