Best Persimmon Pie Raw Vegan Recipes
PERSIMMON PIE (RAW VEGAN)
Make and share this Persimmon Pie (Raw Vegan) recipe from Food.com.
Provided by Mindelicious
Categories Berries
Time 15m
Yield 1 pie, 2 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 551.8, Fat 2, SaturatedFat 0.5, Sodium 6, Carbohydrate 142.5, Fiber 12.5, Sugar 57.7, Protein 5.9
FUYU PERSIMMON PIE
Most persimmon pies are made as a custard pie with persimmon pulp. This one is made with sliced firm fruit and the delicious fall flavors of cinnamon and brown sugar. Make sure you are using Fuyu persimmons (short, squat-looking fruit--like an orange tomato) and not the astringent Hachiyas (large and acorn shaped).
Provided by Amanda123
Categories Desserts Pies Fruit Pie Recipes
Time 3h30m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 537.7 calories, Carbohydrate 87.1 g, Cholesterol 24.4 mg, Fat 22.1 g, Fiber 3.6 g, Protein 3.8 g, SaturatedFat 8.9 g, Sodium 198.5 mg, Sugar 20.9 g
AMERICAN PERSIMMON PIE
Persimmons are best eaten very ripe. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
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.
PERSIMMON PIE
This pie has a creamy texture, and it is easy to make. Serve with whipped cream, if desired.
Provided by MARBALET
Categories Desserts Pies Custard and Cream Pie Recipes
Time 2h25m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 321.9 calories, Carbohydrate 35.5 g, Cholesterol 76.5 mg, Fat 18.7 g, Fiber 1.4 g, Protein 5 g, SaturatedFat 8.4 g, Sodium 252.6 mg, Sugar 12.7 g
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