Prep Time:
20 mins
Cook Time:
1 hr 10 mins
Additional Time:
2 hrs
Total Time:
3 hrs 30 mins
Servings:
10
Yield:
1 9-inch pie
Ingredients
Directions
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 (per serving)
| 538 | Calories |
| 22g | Fat |
| 87g | Carbs |
| 4g | Protein |
