“Pucker-Me-Up” Deep Dish Persimmon Pie with Oatmeal Crumb Topping

When life gives you a backyard persimmon tree, make the best of it. My tree is loaded with persimmons this fall, and I’m scrambling to find recipes to use them. This “improv” pie may be my best persimmon recipe yet. My husband loved it. “Deep Dish Persimmon Pie with Oatmeal Crumb Topping” is a great way to feature Hachiya persimmons without too much “pucker.” As Hachiya persimmons ripen, they lose much of their astringency. They become soft, gelatinous and sweet. Mix persimmon pulp with pumpkin pie spices, eggs and evaporated milk and you have a delicious persimmon custard pie with a tiny bit of “pucker” kick. For an extra special twist, I added an oatmeal and pecan topping. These bright orange persimmons are rich in antioxidants and other nutrients — this is quite a healthy dessert.

Deep Dish Persimmon Pie Recipe

I have many “favorite” persimmon recipes including persimmon ice cream, baked persimmon pudding and persimmon Bundt cake. This recipe for “Persimmon Pie” may be my favorite persimmon dessert yet. For the pie, I combined several ideas. A recent newspaper article for “Pumpkin Crisp” served as the recipe for the filling and topping. I substituted persimmon pulp for pumpkin puree and kept the traditional spices of cinnamon, nutmeg and cloves. The topping included old-fashioned oatmeal. I loved the flavor which the oatmeal topping added to the pie. And, pecan pieces, sprinkled on top, added a crunchy, nutty flavor to the pie. I wouldn’t skip the pecans.

This turned out to be a very substantial recipe; I used a deep dish pie pan to accommodate all the filling ingredients. For the crust, I used my basic pie shell recipe just increasing the quantities of ingredients.

Types of persimmons

A person can find several types of persimmons in grocery stores — and there are sudtle differences between the varieties. Fuyu is probably the most common persimmon variety found in markets. These persimmons are small; they look like smashed apples. They are usually firm when purchased and are not astringent. The can be eaten when firm. In the photo below, the persimmons on the right are Fuyu persimmons from a grocery store; the ones on the left are from a friend — I’m not sure of the variety.

Hachiya persimmons

The persimmons on my barkyard tree are Hachiya persimmons. These persimmons look like large, elongated acorns. My tree produces hundreds of persimmons — however, this year several crafty squirrels found the persimmons and dined on them all summer. I watched my supply dwindle and finally stepped in and picked the remainder. They will ripen on my kitchen counter.

These persimmons all came from the same tree — they are just in different stages of ripeness. When they are firm and pale — the fruit is hard and extremely astringent and will make your mouth pucker. When ripe, they turn deep orange, translucent and soft. Time to use in baking and cooking or to eat raw as snacks.

Nutritional Value of Persimmons

The bright orange color of persimmons are due to the carotenoids, flavonoids, and vitamin E. These are all potent antioxidants that fight inflammation in the body. Plus, persimmons contribute fiber and other vitamins and minerals. They are a healthy fruit to include in our diets.

Deep Dish Pie Shell

Back to the persimmon pie recipe….the filling turned out to be a very large amount. I quickly realized that I would need a deep dish pie pan. To accommodate the larger 9″-diameter pie pan with deep sides, I used my favorite pie shell recipe and increased the ingredients proportionally. It turned out to be about 1-1/3 the typical pie shell recipe. (As luck would have it; I had mixed up enough dough to make two pie shells this morning.) The pastry just fit.

Pumpkin Custard Filling

The pumpkin custard filling is very easy to mix up. I used 4 ripe persimmons which equaled 2 cups of mashed pulp.

Here are the remainder of the ingredients — granulated and brown sugar; vanilla extact, eggs and evaporated milk. And, I used “pumpkin pie spices” of cinnamon, nutmeg, cloves and a pinch of salt.

To mix up the filling, I peeled the gelatinous persimmons and removed seeds and stems. Then I mashed the pulp (although it was already very soft) and mixed in the pumpkin spices. Last, I mixed in the sugars, beaten eggs, vanilla extract and evaporated milk. No cooking was involved — I just needed “one bowl.”

I poured the custard into the prepared, unbaked pie shell. (No need to pre-bake the pie shell. This recipe instructs to bake the pie at 425 degrees to “set” the pie shell, then lower the temperature to 350 degrees bake the custard.)

This pie has a yummy oatmeal crumb topping (with peans). Here are the ingredients.

To mix the topping; I melted the butter in a microwave oven. Then I mixed in the brown sugar and old-fashioned oatmeal. (I saved the chopped pecans to sprinkle on the top.)

Sprinkle the topping over the custard filling. (Some of the topping sank into the custard. Oh well…even more delicious.) Then, sprinkle chopped pecans over the top.

I have learned to wrap the top of the pie shell with aluminum foil so that the crimped edge doesn’t burn. Then, I removed the foil towards the end of baking.

Bake the pie at 425 degrees for 15 minutes. Then, lower the temperature and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes. When done, the persimmon filling may jiggle a bit; but should be “set.” It is puffy. but will deflate as it cools.

This recipe makes a “knock-out” persimmon pie. There is just a “hint” of pucker. The pumpkin spices and all the sugar in the persimmon custard filling help mellow out the astringency of the persimmons. The oatmeal crumb topping with toasty pecans adds a great flavor.

I highly recommend this recipe if you have Hachiya persimmons to use and aren’t quite sure as what to make.

This pie is best when served warm. I added whipped topping — or you could serve with ice cream for a special touch. My husband loves persimmons — I had to ask him to hold off from snacking (along with the squirrels) on raw, ripe persimmons until I had enough for the pie filling.

I feel fortunate that my backyard persimmon tree has flourished over the years. (Read past the recipe to learn about a less fortunate persimmon grove.) I especially enjoy researching and trying new persimmon recipes.

Let’s enjoy seasonal persimmons in autumn when they are ripe!

Persimmon Tree Grove

About 10 years ago, I “discovered” a persimmon grove right in the heart of Baton Rouge. It was located on an old plantation and farm which had been gifted to LSU and their agricultural and research program. The original horticulturist had researched and painstakingly grown many varieties of persimmons as part of his gardening program. I loved going there to learn about varieties of persimmons. Unfortunately, over the years, the grove has fallen into disrepair. Most of the trees have died. This year I came too late so discover any persimmons. A treasure is gone. So sad. Here is the grove 10 year ago.