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How to Make Persimmon Pie

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Crust:

Ingredients:

1 cup of almonds, soaked for 6 to 12 hours, then drained
1 cup of dates, soaked for 1 to 2 hours, then drained

Directions:

Please note that if you are pressed for time, you can make the dough/crust of this pie without soaking your almonds and dates.

Use a food processor to bring together almonds and dates. Add a little water if needed to bring almonds and dates together into a well homogenized mixture. You should end up with a coarse, slightly moist, dough-like consistency.

Press almond and date "dough" evenly into a pie plate. A 9-inch plate or shallow, medium-size bowl works well with the quantities listed above. If you don't have a pie plate, use smaller bowls - you can make two mini pies.

Allow the crust to harden slightly in the freezer for about an hour.

Filling:

Ingredients:

3-4 medium persimmons
2-3 medium dates
1 teaspoon of cinnamon
1/4 teaspoon of ground nutmeg (optional)

Directions:

Use a food processor to bring together persimmons, dates, cinnamon, and nutmeg until they form a pudding-like consistency.

Pour filling into prepared crust.

This delicious persimmon pie can be served right away or chilled for an hour or two before being served.

For this recipe without photos, please go here:

Persimmon Pie Recipe

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Comments

This looks delightful and I would like to make it but I am allergic to nuts. Can I simply omit the almonds and use just the dates for the crust?
Thank you!

Maybe you could use cooked, brown and/or wild rice rather than the almonds?

Oatmeal would probably work.

You can eliminate or add anything you like to a recipe, it's up to you.
Can you eat sunflower seeds, pumpkin seeds?

Thank you Dr. Kim for taking the time to share with us! I've learned a lot from you and always look forward to your newsletter. I've never had a persimmon before and can't wait to make this recipe.

Re: Persimmon Pie

This looks delicious! Have enjoyed persimmons for many yrs, however, for those not familiar w/them, the more squishy they are, like a rotten tomato, the better they are. This means they are ripe and perfect for eating. Otherwise, if you eat a non-ripe, hard persimmon, you may not ever want to try one again as the taste is like night and day when they're ripe and delicious. Enjoy!