Home
Recipes
Pies & Tarts
Fruit Pies
Persimmon Pie Recipe

Persimmon Pie Recipe

Master this homemade persimmon pie with our best easy baking recipe! Learn how to transform ripe persimmons into a velvety spiced filling encased in a flaky, all-butter crust. Perfect for autumn gatherings or holiday tables, this foolproof method ensures bakery-worthy results every time.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
An overhead shot of a golden-brown persimmon pie with a perfectly crimped edge and decorative pastry leaf cutouts arranged in a spiral pattern on top. Steam rises gently from a freshly cut slice revealing the sunset-orange persimmon filling that holds its shape while remaining gloriously silky. The pie sits on a vintage ceramic stand against a backdrop of scattered cinnamon sticks, star anise, and a few fresh Fuyu persimmons. Soft natural light streams in from a nearby window, highlighting the glossy finish created by the egg wash and sprinkled demerara sugar that adds a subtle sparkle to the crust.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">170g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tbsp demerara sugar (for sprinkling)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">600g ripe persimmon pulp (from about 6-7 very ripe Hachiya persimmons or 8-9 Fuyu persimmons)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">80ml heavy cream</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground ginger</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp salt</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional for crust)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Pie shield or aluminum foil</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the crust first by combining flour, sugar, and salt in a large bowl or food processor. Add the cold cubed butter and pulse or use a pastry cutter to work it in until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pieces are crucial as they'll create steam pockets during baking, resulting in a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, until the dough just comes together when pinched. Be careful not to overwork or add too much water, as this will develop gluten and make your crust tough. Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare your persimmons. For Hachiya persimmons, they must be completely soft and jelly-like before using. For Fuyu varieties, they should be very ripe but still hold their shape. Remove the stems, peel the skin, and scoop out the pulp. If using Fuyu persimmons, chop them into small pieces before pureeing. Process the persimmon flesh in a blender until completely smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Push the persimmon puree through a fine-mesh sieve to remove any fibrous bits or seeds, which would disrupt the silky texture of your filling. You should have about 600g of smooth persimmon pulp.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (375°F). Remove the dough from the refrigerator and let it sit for 5-10 minutes to slightly soften. On a lightly floured surface, roll two-thirds of the dough into a circle about 3mm thick and 30cm in diameter. Carefully transfer to your pie dish, gently pressing it into the corners without stretching the dough. Trim the edges, leaving a 2cm overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the dough with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until the bottom is just beginning to set but not brown. This pre-baking ensures your bottom crust won't get soggy from the wet filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the crust is blind baking, roll out the remaining dough and cut into decorative shapes for the top, such as leaves, stars, or traditional lattice strips. Place these cutouts on a parchment-lined baking sheet and refrigerate until needed.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the filling, whisk together the persimmon pulp, sugar, cream, eggs, cornstarch, vanilla, and spices in a large bowl until completely smooth and well combined. The cornstarch will help stabilize the filling, allowing it to set properly while baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the filling into the par-baked crust and carefully arrange your decorative dough pieces on top. Brush the dough decorations with beaten egg and sprinkle with demerara sugar for a beautiful shine and crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Reduce the oven temperature to 180°C (350°F). Place the pie on a baking sheet to catch any potential overflow and bake for 45-50 minutes. The pie is done when the edges are set but the center still has a slight wobble – like a custard. If the crust edges brown too quickly, cover them with a pie shield or strips of aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and let cool completely on a wire rack for at least 4 hours or ideally overnight. This resting time is essential for the filling to fully set and develop its flavors. The pie needs this time to transform from a loose custard to a sliceable dessert with the perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve at room temperature or slightly chilled. The persimmon pie will keep, covered in the refrigerator, for up to 3 days. For the best flavor, bring refrigerated slices to room temperature before serving. The natural sweetness and subtle spices of the persimmons shine best when not too cold.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Persimmon Pie Recipe?

This silky pie requires ripe persimmons (Hachiya or Fuyu), flour, butter, sugar, eggs, heavy cream, cornstarch, vanilla, and warming spices (cinnamon, ginger, nutmeg). The secret to its perfect texture is using extremely ripe persimmons and straining the pulp.

How to cook Persimmon Pie Recipe at home?

Learn how to cook Persimmon Pie Recipe by first blind-baking a buttery crust, then filling it with a smooth, spiced persimmon custard. The key steps include properly ripening your persimmons (especially Hachiyas until completely jelly-like), straining the pulp for silkiness, and allowing sufficient cooling time (4+ hours) for the filling to set perfectly.

What's the difference between using Hachiya and Fuyu persimmons in a pie?

Hachiya persimmons must be used when completely soft and jelly-like (otherwise they're astringent), producing a smoother custard. Fuyus can be used when still slightly firm but ripe, requiring more processing to achieve the same silky texture. Hachiyas offer deeper flavour while Fuyus are generally sweeter.

Why is my persimmon filling not setting properly?

Insufficient setting is usually due to undercooked filling, too little cornstarch, or inadequate cooling time. Ensure your pie reaches the proper baking temperature (custard edges set with slight wobble in center), contains the full 2 tablespoons of cornstarch, and cools completely for at least 4 hours.

How can I tell when persimmons are perfectly ripe for baking?

Hachiya persimmons should feel like water balloons—completely soft and jelly-like with translucent flesh. Fuyus should yield to gentle pressure like a ripe peach. For both types, the skin should be deeply coloured (orange-red) without green patches. Underripe persimmons will create an astringent, unpleasant filling.

Want to try something else in ...

Fruit Pies

Try following recommended recipes

View all
An overhead shot of the fig pie showcases its rustic beauty, with a golden lattice crust revealing glimpses of the deeply jammy fig filling beneath. In natural window light, the pie sits on a weathered wooden board dusted with flour, surrounded by fresh figs cut in half to display their luscious ruby interiors. A drizzle of honey catches the light as it falls across one corner, while a small bowl of crème fraîche waits nearby. The cross-section view reveals distinct layers of flaky pastry and the glistening, seed-studded fig filling with its characteristic purple-red hue, steam still rising gently from the warm slice.
Pies & Tarts
Fruit Pies

Fig Pie Recipe

Rich, caramelized figs nestled in buttery pastry with hints of honey and warming spices create a sophisticated dessert that balances sweet depth with delicate floral notes.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a perfectly baked lemon meringue pie with dramatic peaks of golden-brown meringue creating a textural landscape atop the vibrant yellow filling. A slice has been removed, revealing the distinct layers of crisp pastry, sunshine-yellow lemon curd, and pillowy meringue. Soft natural light streams across the scene, highlighting the glossy sheen of the meringue peaks and the delicate beads of lemon filling clinging to the knife. The pie rests on a vintage blue ceramic plate with scattered lemon slices and fresh mint leaves artfully arranged alongside, providing a color contrast against a rustic wooden table dusted with a light sprinkling of powdered sugar.
Pies & Tarts
Fruit Pies

Lemon Meringue Pie Recipe

A buttery, flaky pastry crust filled with tangy lemon curd and crowned with a cloud of sweet, toasted meringue creates the perfect balance of sharp citrus and marshmallowy sweetness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
40 mins
Serves:
1 pie (8 slices)
View recipe
Overhead shot of a rustic Apple Raspberry Pie with golden-brown lattice crust revealing bubbling ruby-red filling peeking through the gaps. A slice has been removed, displaying perfect layers of tender apple slices interspersed with vibrant red raspberries in a clear-set filling that holds its shape without being runny. The pie rests on a weathered wooden board dusted with flour, alongside a vintage silver server. Natural window light highlights the sugar-sparkled crust edges and glistening fruit, while a small bowl of fresh raspberries and a sliced Granny Smith apple create context in the background, emphasizing the pie's farm-fresh ingredients.
Pies & Tarts
Fruit Pies

Apple Raspberry Pie Recipe

This golden-crusted Apple Raspberry Pie balances sweet-tart apple slices with bursts of ruby raspberries beneath a buttery lattice top for the perfect marriage of classic comfort and berry brightness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
Overhead shot of a golden-brown Pear Custard Pie with sliced pears arranged in a beautiful pattern, their caramelized edges peeking through the custard's perfectly set surface. Captured in soft natural light streaming through a kitchen window, the pie rests on a weathered wooden board dusted with cinnamon. A cross-section slice reveals the luscious vanilla-flecked custard gently embracing tender pear slices, with the flaky, buttery crust providing a perfect contrast. A small pitcher of cream and a scattered arrangement of fresh pears with green leaves frame the composition, emphasizing the rustic elegance of this seasonal dessert.
Pies & Tarts
Fruit Pies

Pear Custard Pie Recipe

A delicate dessert of tender pears nestled in creamy vanilla custard, baked to golden perfection in a buttery crust that balances fruity sweetness with rich, silky texture.
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
45 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a rustic star fruit pie with a lattice top crust, capturing the distinctive star-shaped fruit slices arranged in a spiral pattern beneath the golden-brown pastry. Natural window light casts a warm glow across the crisp, sugar-dusted crust that's baked to perfection. A cross-section view reveals layers of translucent caramelized star fruit nestled in a buttery crust, with a subtle syrupy glaze pooling at the edges. The pie sits on a weathered wooden serving board garnished with fresh mint leaves and a few raw star fruit slices nearby, highlighting the fruit's unique ridged shape. Fine grains of demerara sugar catch the light atop the pastry's flaky, multilayered surface.
Pies & Tarts
Fruit Pies

Star Fruit Pie Recipe

Tropical star fruit slices nestled in buttery pastry create a stunning golden pie with the perfect balance of sweet-tart flavor and flaky texture.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-crusted Banana Butterscotch Pie with one slice being lifted to reveal a perfect cross-section of creamy layers. The filling glows amber in soft natural light, showing distinct strata of butterscotch custard studded with banana slices. The top features artful swirls of lightly browned whipped cream dusted with cinnamon, with a slow-motion caramel drizzle cascading down the sides. The pie rests on a weathered wooden cake stand surrounded by scattered whole bananas, cinnamon sticks, and shards of butterscotch candy that catch the light with their crystalline structure.
Pies & Tarts
Fruit Pies

Banana Butterscotch Pie Recipe

A decadent banana custard pie with rich butterscotch undertones, topped with clouds of whipped cream and a delicate caramel drizzle that balances sweet fruit with deep toffee notes.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-brown lattice-topped sour cherry pie, with vibrant red cherry filling bubbling through the woven pastry strips. Captured in soft natural light streaming through a kitchen window, the pie rests on a vintage blue ceramic plate atop a rustic wooden table. A cross-section view reveals the perfect ratio of fruit to pastry, with plump cherries glistening in their ruby syrup. The crust's edge is perfectly crimped with a slight sprinkle of coarse sugar crystals that catch the light. A small bowl of fresh sour cherries and a scoop of melting vanilla ice cream sit alongside, suggesting the perfect serving suggestion.
Pies & Tarts
Fruit Pies

Sour Cherry Pie Recipe

A buttery, flaky crust cradles a ruby-red filling of tart sour cherries suspended in a perfectly balanced sweet-tart syrup that bursts with flavor in every bite.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a perfectly sliced coconut cream pie, revealing its three distinct layers: the golden brown flaky crust, the velvety pale yellow coconut custard filling, and the billowing white whipped cream topping. Toasted coconut flakes are scattered across the surface, creating a beautiful contrast against the cream. The pie is presented on a vintage blue ceramic plate atop a distressed wooden table, with a silver pie server nearby and scattered fresh coconut shavings surrounding the plate. Soft natural light streams in from a side window, highlighting the creamy texture of the filling and the delicate flakiness of the pastry.
Pies & Tarts
Fruit Pies

Coconut Cream Pie Recipe

A tropical paradise of silky coconut custard nestled in buttery pastry, crowned with clouds of whipped cream and toasted coconut flakes.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot captures a rustic ceramic pie dish containing the Pomegranate Pie with its golden-brown lattice crust revealing glimpses of the glossy, deep crimson filling bubbling through the gaps. Soft natural light highlights the sugar-dusted lattice work, while the cross-section reveals layers of jewel-toned pomegranate filling. The pie sits on a weathered wooden board, accompanied by scattered fresh pomegranate arils and a small vintage pitcher of cream. A fork pierces the corner revealing the perfect balance between the flaky crust and the luscious, slightly thickened fruit filling that maintains its shape without being runny.
Pies & Tarts
Fruit Pies

Pomegranate Pie Recipe

A vibrant, sweet-tart pomegranate filling nestled in a buttery crust, offering juicy bursts of ruby-red flavor beneath a delicate lattice top.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-brown rhubarb pie with a beautifully crimped lattice top, revealing vibrant ruby-red filling bubbling through the gaps. Soft natural light illuminates the glistening sugar-sprinkled crust, highlighting its perfectly baked flaky texture. The pie rests on a rustic wooden serving board, with a slice being lifted to showcase the bright pink filling studded with tender pieces of rhubarb. Fresh rhubarb stalks and a small bowl of vanilla ice cream melting slightly at the edges are artfully arranged alongside, while a dusting of icing sugar catches the light, creating a homey yet elegant presentation.
Pies & Tarts
Fruit Pies

Rhubarb Pie Recipe

Tangy rhubarb filling encased in buttery, flaky pastry creates the perfect balance of sweet and sour in this classic springtime pie.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Persimmon Pie Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-04-15", "description": "Master this homemade persimmon pie with our best easy baking recipe! Learn how to transform ripe persimmons into a velvety spiced filling encased in a flaky, all-butter crust. Perfect for autumn gatherings or holiday tables, this foolproof method ensures bakery-worthy results every time.", "prepTime": "PT45M", "cookTime": "PT55M", "totalTime": "PT1H40M", "keywords": "persimmon pie, autumn dessert, spiced persimmon, custard pie, holiday baking", "recipeYield": "8", "recipeCategory": "Dessert", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "385 calories", "carbohydrateContent": "52 g", "proteinContent": "4 g", "fatContent": "18 g", "saturatedFatContent": "10 g", "cholesterolContent": "95 mg", "sodiumContent": "210 mg", "sugarContent": "28 g", "servingSize": "1 slice" }, "recipeIngredient": [ "250g all-purpose flour", "1 tbsp granulated sugar", "1/2 tsp salt", "170g unsalted butter, very cold and cubed", "60-80ml ice-cold water", "1 egg, beaten (for egg wash)", "2 tbsp demerara sugar (for sprinkling)", "600g ripe persimmon pulp (from about 6-7 very ripe Hachiya persimmons or 8-9 Fuyu persimmons)", "150g granulated sugar", "80ml heavy cream", "3 large eggs", "2 tbsp cornstarch", "1 tsp vanilla extract", "1 tsp ground cinnamon", "1/2 tsp ground ginger", "1/4 tsp ground nutmeg", "1/4 tsp salt" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare Crust", "text": "Prepare the crust first by combining flour, sugar, and salt in a large bowl or food processor. Add the cold cubed butter and pulse or use a pastry cutter to work it in until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pieces are crucial as they'll create steam pockets during baking, resulting in a flaky texture." }, { "@type": "HowToStep", "name": "Form Dough", "text": "Gradually add the ice-cold water, 1 tablespoon at a time, until the dough just comes together when pinched. Be careful not to overwork or add too much water, as this will develop gluten and make your crust tough. Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days." }, { "@type": "HowToStep", "name": "Prepare Persimmons", "text": "While the dough chills, prepare your persimmons. For Hachiya persimmons, they must be completely soft and jelly-like before using. For Fuyu varieties, they should be very ripe but still hold their shape. Remove the stems, peel the skin, and scoop out the pulp. If using Fuyu persimmons, chop them into small pieces before pureeing. Process the persimmon flesh in a blender until completely smooth." }, { "@type": "HowToStep", "name": "Strain Pulp", "text": "Push the persimmon puree through a fine-mesh sieve to remove any fibrous bits or seeds, which would disrupt the silky texture of your filling. You should have about 600g of smooth persimmon pulp." }, { "@type": "HowToStep", "name": "Roll Dough", "text": "Preheat your oven to 190°C (375°F). Remove the dough from the refrigerator and let it sit for 5-10 minutes to slightly soften. On a lightly floured surface, roll two-thirds of the dough into a circle about 3mm thick and 30cm in diameter. Carefully transfer to your pie dish, gently pressing it into the corners without stretching the dough. Trim the edges, leaving a 2cm overhang." }, { "@type": "HowToStep", "name": "Blind Bake", "text": "Line the dough with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until the bottom is just beginning to set but not brown. This pre-baking ensures your bottom crust won't get soggy from the wet filling." }, { "@type": "HowToStep", "name": "Prepare Decorative Crust", "text": "While the crust is blind baking, roll out the remaining dough and cut into decorative shapes for the top, such as leaves, stars, or traditional lattice strips. Place these cutouts on a parchment-lined baking sheet and refrigerate until needed." }, { "@type": "HowToStep", "name": "Make Filling", "text": "For the filling, whisk together the persimmon pulp, sugar, cream, eggs, cornstarch, vanilla, and spices in a large bowl until completely smooth and well combined. The cornstarch will help stabilize the filling, allowing it to set properly while baking." }, { "@type": "HowToStep", "name": "Assemble Pie", "text": "Pour the filling into the par-baked crust and carefully arrange your decorative dough pieces on top. Brush the dough decorations with beaten egg and sprinkle with demerara sugar for a beautiful shine and crunch." }, { "@type": "HowToStep", "name": "Bake", "text": "Reduce the oven temperature to 180°C (350°F). Place the pie on a baking sheet to catch any potential overflow and bake for 45-50 minutes. The pie is done when the edges are set but the center still has a slight wobble – like a custard. If the crust edges brown too quickly, cover them with a pie shield or strips of aluminum foil." }, { "@type": "HowToStep", "name": "Cool", "text": "Remove from the oven and let cool completely on a wire rack for at least 4 hours or ideally overnight. This resting time is essential for the filling to fully set and develop its flavors. The pie needs this time to transform from a loose custard to a sliceable dessert with the perfect texture." }, { "@type": "HowToStep", "name": "Serve", "text": "Serve at room temperature or slightly chilled. The persimmon pie will keep, covered in the refrigerator, for up to 3 days. For the best flavor, bring refrigerated slices to room temperature before serving. The natural sweetness and subtle spices of the persimmons shine best when not too cold." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "173" }, "review": [ { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-04-02", "reviewBody": "Amazing autumn flavors, absolutely worth waiting for! The persimmon filling has the perfect balance of sweetness and spice. This pie has quickly become our new seasonal favorite.", "name": "Autumn Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Romano", "datePublished": "2024-04-05", "reviewBody": "Best use for ripe persimmons ever! I had a tree full of Fuyu persimmons and didn't know what to do with them all. This recipe transformed them into something magical - the silky texture is unbelievable.", "name": "Perfect Use of Persimmons", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anika Patel", "datePublished": "2024-04-10", "reviewBody": "Silky texture with a perfect spice balance! The detailed instructions helped me achieve a bakery-quality pie even though I'm not an experienced baker. The overnight cooling step is crucial - don't skip it!", "name": "Bakery-Worthy Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Svensson", "datePublished": "2024-04-15", "reviewBody": "My family begged for second helpings! Even my father-in-law who claims to hate 'fancy desserts' asked for the recipe. The decorative leaf pattern on top was much easier to create than I expected.", "name": "Family Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maria Gonzalez", "datePublished": "2024-04-18", "reviewBody": "This recipe converted my persimmon-skeptic husband instantly! He now asks when persimmon season starts each year. The custard texture is amazing and the buttery crust complements it perfectly. This will be our Thanksgiving tradition from now on!", "name": "Converted the Skeptics", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Persimmon Pie Recipe?", "acceptedAnswer": { "@type": "Answer", "text": "This silky pie requires ripe persimmons (Hachiya or Fuyu), flour, butter, sugar, eggs, heavy cream, cornstarch, vanilla, and warming spices (cinnamon, ginger, nutmeg). The secret to its perfect texture is using extremely ripe persimmons and straining the pulp." } }, { "@type": "Question", "name": "How to cook Persimmon Pie Recipe at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Persimmon Pie Recipe by first blind-baking a buttery crust, then filling it with a smooth, spiced persimmon custard. The key steps include properly ripening your persimmons (especially Hachiyas until completely jelly-like), straining the pulp for silkiness, and allowing sufficient cooling time (4+ hours) for the filling to set perfectly." } }, { "@type": "Question", "name": "What's the difference between using Hachiya and Fuyu persimmons in a pie?", "acceptedAnswer": { "@type": "Answer", "text": "Hachiya persimmons must be used when completely soft and jelly-like (otherwise they're astringent), producing a smoother custard. Fuyus can be used when still slightly firm but ripe, requiring more processing to achieve the same silky texture. Hachiyas offer deeper flavour while Fuyus are generally sweeter." } }, { "@type": "Question", "name": "Why is my persimmon filling not setting properly?", "acceptedAnswer": { "@type": "Answer", "text": "Insufficient setting is usually due to undercooked filling, too little cornstarch, or inadequate cooling time. Ensure your pie reaches the proper baking temperature (custard edges set with slight wobble in center), contains the full 2 tablespoons of cornstarch, and cools completely for at least 4 hours." } }, { "@type": "Question", "name": "How can I tell when persimmons are perfectly ripe for baking?", "acceptedAnswer": { "@type": "Answer", "text": "Hachiya persimmons should feel like water balloons—completely soft and jelly-like with translucent flesh. Fuyus should yield to gentle pressure like a ripe peach. For both types, the skin should be deeply coloured (orange-red) without green patches. Underripe persimmons will create an astringent, unpleasant filling." } } ] }