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Fuyu Persimmon and Walnut Pie

11/13/2015

1 Comment

 
Picture
Freshly picked Fuyu persimmons
Persimmons are a strange kind of fruit. You rarely see them in your grocer's fresh fruit section. I have never seen them in any form other than fresh (although the fruit can also be dried). Each time I have encountered this fruit, it has come from a friend or neighbor's tree. I can understand why you would want one of these trees in your yard. Given the right conditions, persimmon trees are large, shady, and highly productive! Each tree is capable of producing hundreds of pounds of fruit per harvest season. 

Each year beginning in late October to mid November the persimmons begin to ripen around Sonoma county. Sadly, for most of the trees I see around the area, the fruit never gets fully utilized. As the fruits ripen they tend to stay on the branches throughout the winter unless picked by humans or another animal. It is such a shame too. Just think of all of the great things you can do with persimmons. Their strangely tropical characteristics pair nicely with many spices such as cinnamon and cardamom. With a little imagination, breads, cookies, and even great pies can be made from all types of persimmon fruit. 

The pie recipe that follows, just kind of unfolded before me as I was trying to figure out what to do with all of this great fruit. The combination of persimmon, walnuts, and Mexican cinnamon really work well together! Click "Read More" for the details.
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​All sliced and ready for the pie crust...
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Time for the crumb topping...
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Ready for the oven...
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​Ready for some pie? :)

Chop's Persimmon and Walnut Pie


Preheat oven: 350 degrees

1           prepared pie crust

Use your favorite recipe or try my pie crust recipe!
​
Filling

4          cups        fresh Fuyu persimmons (peeled and sliced)
3/4       cup         chopped walnuts
1          Tbsp        fresh ground Mexican cinnamon*
1          Tbsp        tapioca starch*
3/4      cup          light brown sugar

Crumb Topping
1/2      cup           butter
1/2      cup           sugar
1/2      cup           flour
1          tsp            fresh ground Mexican cinnamon*
Crumb Topping Instructions:
Place all the ingredients in your mixer with the paddle attachment. Mix on medium-high speed until all of the ingredients combine. 


Directions:
Peel and slice all of the persimmons and place them in a bowl. Add the chopped walnuts, cinnamon, light brown sugar, and tapioca starch to the bowl and stir everything to combine. Pour it all into a prepared pie crust and top with the crumb topping. 

Bake at 350 degrees for 1 to 1 and 1/2 hours until done.

Notes:
I chose Mexican cinnamon for this recipe because of its distinct aroma and candy-like flavor. Saigon cinnamon will also work just fine, I just prefer the sublime flavor of Mexican cinnamon. 

Tapioca starch is my go-to thickener for most of my sauces and fillings. I like the clean shimmer that it gives to foods, without any of the cloudiness that other starches can impart. If you don't have any tapioca starch on hand, corn starch is an acceptable substitute. :)





1 Comment
Adeline
11/13/2015 11:45:36 pm

I will definetly have to make this. Tux.

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    Author

    I have been baking breads, pies, cakes, and other treats ever since I was old enough to turn on the oven by myself. Although baking is my first love, I'm pretty good at the other stuff too! Over the years I have prepared everything from a pot of beans, to a whole roasted pig over an open fire! 
    Living along the Russian River in Sonoma county, surrounded by the countless California vineyards, orchards, wineries, and family farms is the inspiration for much of what you will read and see here. This blog is also home to some of my favorite traditional family recipes. There is always something new going on in my kitchen. Be sure to stop by often. 
    Sincerely, 
    -Carlos Olmos (a.k.a Chop)

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