Apple Persimmon Crumble Pie.
It’s the holiday season again, or as I prefer to think of it; pie season. All year I look forward to Thanksgiving because I get to bake up copious amounts of my go-to, winner winner turkey dinner pie recipes, Apple Cheddar Pie and Maple Bourbon Pecan Pie. Year after year these two have proved themselves to be fan favorites, so it’s hard to stray from these tried and true winners. This year I’ve been racing like a Secretariat to get a new recipe tested, perfected and posted on the blog before Thanksgiving arrives and I think I may just have a prize winning pedigree pie on my hands.
This Thanksgiving I’ve decided to incorporate something new into the herd, something seasonal and local. Persimmons immediately came to mind, they are bountiful here in Santa Barbara, like they literally grow on trees. Persimmons have a subtly sweet flavor reminiscent of honey or fresh, ripe apricots. I find them to have a slight vegetal characteristic which partners up nicely with tart apples and a candy sweet crumble topping. My new recipe for Apple Persimmon Crumble Pie came out of the gates strong, took the lead and immediately placed itself on the podium with my other two top contenders. I really think it may be a dead heat between the three.
Persimmons and Granny Smith Apples are a complimentary flavor combo as the filling in this Apple Persimmon Crumble Pie.
Instead of choosing between my favorite pies this Thanksgiving, I pick the trifecta of Apple Cheddar Pie, Maple Bourbon Pecan Pie and my new homebred prizewinner, Apple Persimmon Crumble Pie. I suggest you put your money on this triple crown, you and your loved ones can split the winnings from this purse of pies.
Start with a dough disk, roll it out until into a 11″-12″ round, transfer to the pie pan, then tuck the sides under all the way around.
Use your pointer knuckle of one hand and thumb and pointer finger of the other hand to pinch a fluted edge all the way around.
Persimmons slice up very similarly to apples, for this recipe slice them into 1/8″ – 1/4″ slices. The Fuyu Persimmons are ready to eat when they are still firm and bake up beautifully.
Sliced persimmons, apples, sugar, brown sugar, cardamom, nutmeg and a ton of cinnamon make for a spicy, sweet filling.
I added a splash of pear liqueur to bring some body to and round out the sweetness of the filling.
The crumble top to the Apple Persimmon Crumble Pie is a simple blend of butter, oats, sliced almonds, sugar, cinnamon, brown sugar, flour and salt.
To combine the crumble topping, just get your hands in there and squeeze it up.
Fill the chilled pie crust with the apple persimmon filling just before baking.
Fill the shell up nice and full!
I like to add a sparkly crunch to the crust by brushing with an egg wash and topping with Bob’s Red Mill Sparkling Sugar.
Cover the top of the pie with the crumble topping just before baking.
Apple Persimmon Crumble Pie.
Pair the Apple Persimmon Crumble Pie with a scoop of simple vanilla ice cream and you’ll take first place at the Thanksgiving Table! I like McConnell’s Golden State Vanilla.
Apple Persimmon Crumble Pie
- Total Time: 3 hours 35 minutes
- Yield: 6
Description
Classic apple pie gets a seasonal, honey sweet twist when mixed with fresh persimmons & a crunchy crumble topping in this Apple Persimmon Crumble Pie.
Ingredients
Pie
- prepared pie dough – 1 disk
- tart apples (Granny Smith – 6)
- persimmons – 4-5 (depending on the size)
- granulated sugar – 1/2 cup
- brown sugar (lightly packed – 1/2 cup)
- lemon – juice of half of lemon
- pear or other preferred liqueur *optional – 1/4 cup
- cinnamon – 2 teaspoons
- ground cardamom – 1/4 teaspoon
- ground nutmeg – 1/4 teaspoon
Crumble Topping
- all purpose flour – 1/2 cup
- cold butter (cut into 1/4″ cubes – 6 tablespoons)
- brown sugar (lightly packed – 1/2 cup)
- granulated sugar – 1/2 cup
- rolled oats – 1/2 cup
- sliced almonds – 1/2 cup
- cinnamon – 1/2 teaspoon
- salt – 1/2 teaspoon
Egg Wash
- egg – 1
- sparkling sugar or turbinado sugar – 1 – 2 teaspoons
Instructions
FORMING THE PIE SHELL
- You will need a single disk of prepared pie dough, you can’t go wrong with my All Butter Vodka Dough Recipe. (This recipe makes 2 disks, I suggest making both and freezing the second one to have on hand for your next pie baking adventure).
- Remove the dough disk from refrigerator and roll out onto a lightly floured surface into a 12″ round about 1/8″ thick.
- Gently transfer the rolled dough into a 9″ pan, leaving a 1-2″ overhang all the way around.
- Tuck the edge underneath itself to form a ring around the edge of the pie plate. Flute the edges by pinching the dough between your thumb and pointer finger on one hand and your pointer finger knuckle on the other.
- Place the pie shell in the freezer and chill while you prepare the filling.
PREPARE THE FILLING
- Peel and core the apples and persimmons, then cut into 1/8″- 1/4″ slices. Place in a large mixing bowl and toss with the lemon juice, liqueur, sugars, and spices. Set aside for at least 15 minutes so the juices begin to release from the fruit.
- Preheat oven to 400°, if baking right away.
PREPARE THE CRUMBLE TOPPING
- Combine the cold butter cubes, flour, sugars, oats, almonds, salt and cinnamon together in a large bowl. Use your hands to mash the butter into the other ingredients until coarse crumbles the size of peas form.
ASSEMBLE AND BAKE THE PIE
- Pour the apple filling into the bottom shell, forming a mound that is taller in the center of the pie.
- Whisk the egg until blended. Gently brush the exposed, fluted edges of the pie with the egg wash. Sprinkle the crust with sparkling or turbinado sugar.
- Top pie evenly with crumble topping.
- Bake at 400° for 20 minutes, then lower the temperature to 375° and bake for another 30-40 minutes, rotating the pan halfway through. Bake until the filling is bubbly and the crumble topping turns a deep golden color, you may need to cover the edges and or/tent the pie to keep from over-browning. The fruit should be just soft when poked with a toothpick.A
- Allow to cool on a rack for at least 1 hour, preferably 3, before cutting.
Notes
Top with your favorite vanilla ice cream and serve with a good bottle of wine.
- Prep Time: 2 hours 30 minutes
- Cook Time: 1 hour 5 minutes
I spy fruit and oats = totally breakfast appropriate. LOVE the mix of persimmon and apple!
I like the way you think, Jessie. Breakfast is my favorite time of day to eat pie, and as a midday snack….and a late night snack. 😉 Happy Thanksgiving!
I can’t wait to try this! If I’m making it the night before I plan to serve if, would it be best to assemble and freeze, then bake the morning of? Or should I bake the night before?
Hi Iris. Honestly, both are good options. It lasts quite a few days so if you bake it the night before it’ll still be fresh and tasty the next day. If you want it baked fresh the day of, freezing it works too (it just may need a few more minutes in the oven). Let me know how it turns out! Happy Thanksgiving to you and yours. 😀
Looks amazing. I can’t see the whole recipe though for some reason. I’m especially wondering about temp and cook time. Looking forward to trying this!
Hi Ellen. Thanks so much for brining this to my attention. I recently updated my website and there were a few posts that had issues in the migration. I have fixed the issue and now the whole recipe is up. Thanks again, I really appreciate it. Also, let me know if you end up baking the pie, I’d love to hear how it turns out! 😀