A Persimmon Pie with Almond Crust Recipe for the Holidays
Warm up your holidays with a cozy Persimmon Pie featuring an almond crust. Perfect for festive gatherings! 🎉❤️
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at californiagrown.org.
Cooking tools:
- Food processor
- Blender
- Kitchen scale
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Pie dish
- Aluminum foil
- Oven
- Stove
- Dehydrator
- Baking sheet
- Cooling rack
- Chef's knife
- Cutting board
- Mason jar
- Whipped cream dispenser
- Hand mixer
- Fine-mesh sieve
- Parchment paper
- Refrigerator
- Wooden spoon
Ingredients
- 2 ½ cups almond flour
- 3 TBSP granulated sugar
- ½ tsp fine sea salt
- 4 TBSP unsalted butter (melted)
- 1 egg white (lightly beaten)
- 7 large ripe Hachiya persimmons (enough to make 2 cups of puree)
- ¾ cup evaporated milk
- ½ cup packed light brown sugar
- 1 TBSP all-purpose flour or gluten-free measure for measure flour
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ⅛ tsp ground allspice
- 2 large eggs
- 1 large egg yolk
- 1 tsp vanilla bean paste (or vanilla extract)
- Dried persimmon crisps from 3-4 Fuyu persimmons. (*See recipe notes)
- 3/4 cup of Sweet & Salty CA GROWN Pistachio Brittle
- Whipped cream
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