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Add a photoServings: 8
Ingredients
- 4 c. peeled Fuyu persimmons in wedges (to 5 c.)
- 1/4 tsp cinnamon
- 1/4 tsp grnd nutmeg
- 1/4 tsp grnd allspice
- 1 x unbaked 9" pie shell
- 2 x Large eggs
- 2 Tbsp. flour
- 1/2 c. sugar
- 1/3 c. melted butter
Directions
- Toss persimmons with cinnamon, nutmeg and allspice in bowl. Place in pie shell. Combine Large eggs, flour, sugar and butter in small mixing bowl and pour over persimmons.
- Bake at 400 degrees 15 min. Reduce heat to 300 degrees, and bake till center is bubbly and cooked all the way through, 45 min more.
- This recipe yields 6 to 8 servings.
- Comments: Gale Cunningham, who manages the Temecula farmers' market, grows three acres of organic Fuyus with her husband, George, in a gorgeous, unspoiled canyon north of Fallbrook. She adapted this recipe from one she found for apple pie. You can adjust the amount of sugar, she suggests, depending on the ripeness and sweetness of the Fuyus - that you want to be sure to use, since they're non-astringent.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 8 servings | |
| Calories 142 | |
| Calories from Fat 79 | 56% |
| Total Fat 8.95g | 11% |
| Saturated Fat 5.26g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 72mg | 3% |
| Potassium 22mg | 1% |
| Total Carbs 14.23g | 4% |
| Dietary Fiber 0.1g | 0% |
| Sugars 12.62g | 8% |
| Protein 1.84g | 3% |
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