Crisp Persimmon Pie Recipe – Sunset Magazine

Ingredients

• 2 1/2 pounds firm-ripe Fuyu persimmons
• 1/3 cup granulated sugar
• 1/3 cup firmly packed brown sugar
• 2 1/2 tablespoons quick-cooking tapioca
• 1 teaspoon ground cinnamon
• 1/2 teaspoon grated orange peel
• 1/2 teaspoon grated lemon peel
• 3 tablespoons lemon juice
• Refrigerated pastry for a double-crust 9-inch pie (15-oz. package), at room temperature
• 1 tablespoon butter or margarine, cut into small pieces