A Persimmon Pie with Almond Crust Recipe for the Holidays - California Grown

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