Crisp 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.