How to Make Persimmon Pie

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 this recipe without photos, please go here:

Persimmon Pie Recipe