Ingredients
10
10 servings
- •½ cup unsalted butter
- •3 tablespoons all-purpose flour
- •½ cup white sugar
- •½ cup packed brown sugar
- •¼ cup lemon juice
- •1 teaspoon ground cinnamon
- •1 (14.1 ounce) package 9-inch pie crusts
- •3 pounds Fuyu persimmons - peeled, cored, and sliced
- •1 tablespoon cinnamon sugar, or to taste
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a saucepan. Stir in flour to form a paste. Add white sugar, brown sugar, lemon juice, and cinnamon; bring to a boil. Reduce heat and simmer until sugar is dissolved.
- Line a 9-inch pie plate with 1 crust. Fill with sliced persimmons, mounding them slightly in the center. Pour sugar-butter mixture over the persimmons.
- Sprinkle cinnamon sugar over the second pie crust. Cut into strips. Make an X with the 2 longest strips in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is golden brown, about 45 minutes more. Cool pie completely on a wire rack, about 2 hours.
Nutritional Facts
Per 10 servings
- Calories: 538
- Carbohydrate: 87g
- Fat: 22g
- Fiber: 4g
- Protein: 4g
- Sugar: 21g
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