Spiced Persimmon Slab Pie Recipe – Sunset Magazine

Name: Spiced Persimmon Slab Pie Recipe – Sunset Magazine
Ingredients: Flour for rolling dough; 2 pkg. refrigerated pie pastry* (each 14 to 16 oz. and for a double-crust 9-in. pie), at room temperature; or 2 batches cold Best Basic Pie Crust Dough (sunset.com); Zest of 2 lemons; 1/3 cup lemon juice; 1/4 cup cornstarch; 2/3 cup granulated sugar; 2/3 cup packed light brown sugar; 2 1/2 teaspoons cinnamon; 5 pounds firm-ripe, bright-orange Fuyu persimmons, peeled and sliced into 1/3-in.-thick wedges (to make 2 1/2 qts.); 2 tablespoons coarse sparkling sugar

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Spiced Fuyu persimmon slab pie with cinnamon and lemon, perfect for fall. Enjoy the delicate fruitiness of ripe persimmons in a unique and tasty dessert.

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Ingredients

Flour for rolling dough
2 pkg. refrigerated pie pastry* (each 14 to 16 oz. and for a double-crust 9-in. pie), at room temperature; or 2 batches cold Best Basic Pie Crust Dough (sunset.com)
Zest of 2 lemons
1/3 cup lemon juice
1/4 cup cornstarch
2/3 cup granulated sugar
2/3 cup packed light brown sugar
2 1/2 teaspoons cinnamon
5 pounds firm-ripe, bright-orange Fuyu persimmons, peeled and sliced into 1/3-in.-thick wedges (to make 2 1/2 qts.)
2 tablespoons coarse sparkling sugar