Persimmon Pie Recipe

Please note that it's best to avoid eating persimmon skins as explained in the following post:

Persimmon Skins and Other Foods that Can Cause Obstruction in the GI tract

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 (skins peeled off)
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 a pictorial of this recipe, please go here:

How to Make Persimmon Pie