Apple-Persimmon Pie

7 Dec

December 7th, 2014

I spent the past week prepping a few items in preparation for a holiday party that took place last night. I made what I could during the week and baked whatever would keep in the refrigerator a few days before. One of the five items that I made was an apple-persimmon pie, similar to the hand pies I made a few weeks ago. In fact, I used the same pie dough and the same filling recipe as the hand pies, except instead of making them individually bite-sized, I used my lovely 9-in pie pan.

The filling can be prepared ahead of time and will keep in the refrigerator. The persimmon and apple pieces did not oxidize and turn brown since lemon juice was added. For this recipe, there is no exact number of fruits you should use. You can just eye-ball the amount of each type of fruit to use. I just started cutting the fruits until I got enough filling to fill my pie pan. If you want the persimmons to stand out more, use more persimmons. Or if you like the taste of apples, use more apples. Needless to say, the combination of both fruits in the pie was a big hit with the crowd. I felt extremely satisfied when the pie was completely gone by the end of the night.

Pie Dough:
12oz flour
2 sticks cold, cubed butter
7T cold water
1T cider vinegar

Y= enough to line and cover one 9-inch pie pan


  1. In a food processor with the dough attachment, combine flour, salt and butter. Pulse until mixture becomes crumbly.
  2. Add the water and vinegar mixture in thirds, pulsing in between.
  3. Finish mixing the dough by hand on a floured surface. Divide dough in two pieces. Wrap, refrigerate and allow dough to rest for at least 30 minutes, or overnight.
  4. At this point, you can also freeze the dough.
  5. Roll out one half of the dough on a floured surface. Transfer the rolled out dough to the pie pan by carefully rolling it onto your rolling pin and laying it in the pie pan. Press the dough into the pan.

Apple-Persimmon Pie Filling:
4-5 large apples; peeled and diced into small pieces
12-15 persimmons, depending on the size; peeled and diced into small pieces
¾ cup sugar
3 T cornstarch
1 ½ tsp cinnamon
pinch of salt
juice of one lemon
1 tsp vanilla powder

Note: If you don’t have enough filling to completely fill the pie pan, feel free to use more persimmons or apples.


  1. Place diced apples and persimmons in a bowl.
  2. Add the rest of the ingredients and mix to combine.
  3. If not using immediately, place filling in a container and refrigerate.2014-12-06 00.02.04-22014-12-06 03.32.41

1T butter, cubed
1 egg for egg wash

  1. Pour pie filling in the lined pan and spread it out evenly.
  2. Place cubed butter pieces randomly on top of the filling.
  3. Carefully roll out the second half of the dough. Place on top of filling. Trim off any excess dough along the edges and seal.
  4. Make a few slits in the center of the pie.
  5. Egg wash the top of the pie and sprinkle with sugar.
  6. Optional: If you have extra dough, use fun leaf cutters to make decorative pieces.
  7. Bake at 375F for 45 minutes, then rotate and bake for another 20-30 minutes or until browned. Halfway through baking, I placed foil along the edges since it was browning faster than the center of the pie.

2014-12-06 03.50.33 2014-12-06 03.39.022014-12-06 03.49.07

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