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.
Chop's Persimmon and Walnut Pie
Preheat oven: 350 degrees
1 prepared pie crust
Use your favorite recipe or try my pie crust recipe!
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
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.
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.
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. :)