Crisp Persimmon Pie (Sunset Magazine)

Sunday, November 16, 2008

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 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!
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Rachel said... [Reply to comment]

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!

Snooky doodle said... [Reply to comment]

I ve never tried persimons but this looks yummy :)

Unknown said... [Reply to comment]

oh how wonderful! it looks great.

Maria said... [Reply to comment]

That looks splendid! I love the rustic look!

Book Boor said... [Reply to comment]

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

Anonymous said... [Reply to comment]

It looks delicious. YUM!

Steph said... [Reply to comment]

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

Esi said... [Reply to comment]

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

Damaris @Kitchen Corners said... [Reply to comment]

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.

Anonymous said... [Reply to comment]

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.

Anonymous said... [Reply to comment]

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

NewsView said... [Reply to comment]

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.

The Food Librarian said... [Reply to comment]

@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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