Ingredients:
- refrigerated pastry for a double-crust 9-inch pie (15-oz. package), at room temperature
Directions:
- Rinse Fuyu persimmons. Trim and discard stem ends. Slice persimmons crosswise into thin rounds; you should have 8 cups.
- In a large bowl, combine persimmons, granulated sugar, brown sugar, tapioca, cinnamon, orange peel, lemon peel, and lemon juice; stir gently to blend.
- Fit 1 pastry round into a 9-inch pie pan. Pour in persimmon mixture and dot with butter.
- Lay remaining pastry round over fruit. Fold pastry edges together and crimp to seal. Cut decorative slits in top pastry.
- Bake on the lowest rack in a 375° oven until juices bubble in center of pie and pastry is well browned, about 1 hour. If pastry edges brown before pie is done, drape dark areas with foil. Cool pie on a rack. Serve at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2058.85 Kcal (8620 kJ) | ||
| Calories from fat | 103.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.53g | 18% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 118.07mg | 5% | |
| Potassium | 165.95mg | 4% | |
| Total Carbs | 494.7g | 165% | |
| Sugars | 393.69g | 1575% | |
| Dietary Fiber | 30.18g | 121% | |
| Protein | 9.73g | 19% | |
| Vitamin C | 870.9mg | 1452% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.4mg | 8% | |
| Calcium | 289.8mg | 29% | |
| Amount Per 100 g | |||
| Calories | 151.31 Kcal (634 kJ) | ||
| Calories from fat | 7.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.85g | 18% | |
|---|---|---|---|
| Cholesterol | 2.24mg | 10% | |
| Sodium | 8.68mg | 5% | |
| Potassium | 12.2mg | 4% | |
| Total Carbs | 36.36g | 165% | |
| Sugars | 28.93g | 1575% | |
| Dietary Fiber | 2.22g | 121% | |
| Protein | 0.72g | 19% | |
| Vitamin C | 64mg | 1452% | |
| Iron | 0.1mg | 8% | |
| Calcium | 21.3mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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