Persimmon Banana Pie Recipes

FUYU PERSIMMON PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a saucepan. Stir in flour to form a paste. Add white sugar, brown sugar, lemon juice, and cinnamon; bring to a boil. Reduce heat and simmer until sugar is dissolved.
• Line a 9-inch pie plate with 1 crust. Fill with sliced persimmons, mounding them slightly in the center. Pour sugar-butter mixture over the persimmons.
• Sprinkle cinnamon sugar over the second pie crust. Cut into strips. Make an X with the 2 longest strips in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is golden brown, about 45 minutes more. Cool pie completely on a wire rack, about 2 hours.

AMERICAN PERSIMMON PIE

Steps:

• Preheat oven to 450°F.
• Mix persimmon pulp, egg and milk.
• Mix dry ingredients together and add to first mixture.
• Pour into unbaked pastry shell and bake for ten minutes; reduce to 350F and bake for 50 to 60 minutes longer.
• Cool and serve garnished with lightly sweetened whipped cream or vanilla ice cream.

BANANA AND PERSIMMON CINNAMON MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 6 muffin cups with paper liners.
• Mash bananas and persimmon together in the bowl of a stand mixer. Add 3/4 cup sugar, coconut oil, egg, and vanilla extract, 1 at a time, mixing well after each addition.
• Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture into banana mixture using a spoon just until batter is combined. Fill each muffin cup 3/4-full with batter.
• Mix 1 tablespoon sugar and cinnamon together in a bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 23 minutes.

PERSIMMON PIE (RAW VEGAN)

Steps:

• Halve the dates and remove the pits. Place dates with the cut side up (makes it harder to get down because they are sticky but will be easier scooping it back up later) tightly covering the bottom of a pie plate.
• Mash or blend the bananas until they are the consistency of custard then cover the dates.
• Remove the skins from the persimmons and cover the bananas with the jelly-o like interior.
• Decorate with blueberries or black berries & ENJOY!

PERSIMMON PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place a sheet pan on the lowest oven rack to preheat.
• Combine eggs, cinnamon, sugar, and salt. Whisk in cream, persimmon pulp, melted butter, and lemon juice. Pour into unbaked pie shell.
• Bake for 10 minutes on preheated sheet pan. Reduce heat to 350 degrees F (175 degrees C), and bake an additional 30 minutes, or until center is almost set but still slightly jiggly. Cool completely before slicing. Serve with whipped cream, if desired.

PERSIMMON BANANA PIE

Steps:

• Prepare the crust. Mix together the flour, salt, and sugar in a large bowl. Quickly cut together the butter and applesauce into the flour mixture using a fork or pastry blender until mix looks like coarse cornmeal. Slowly add ice water until mix forms a dough. Shape dough into ball then roll out to desired thickness with a rolling pin on a flat floured surface.
• Lightly spray a 9 inch glass pie baking dish with cooking spray then carefully place rolled out crust into pie dish. Trim off excess and design edges if you wish. Place in freezer for 30 minute.
• Preheat oven to 450 degrees.
• In a blender or food processer, blend together the persimmon pulp and bananas. Once smooth add the rest of the filling ingredients and process until well mixed.
• Get pie crust from the freezer and pour filling into crust. Bake at 450 degrees for 10 minutes then reduce oven temp to 350 degrees and cook for 50-60 minutes until toothpick comes out of center clean.