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      RECIPE TITLE "Crisp Persimmon Pie" from Sunset Magazine November 1998

    yieldsserves 8 time ---difficultyeasy

    Notes: Two pies will serve 10 to 12 with leftovers. Up to 1 day ahead, wrap cool pie airtight and hold at room temperature. Serve with ice cream such as eggnog or vanilla. If desired, accompany with toffee bits.

    2 1/2 pounds firm-ripe Fuyu persimmons
    1/3 cup granulated sugar
    1/3 cup firmly packed brown sugar
    2 1/2 tablespoons quick-cooking tapioca
    1 teaspoon ground cinnamon
    1/2 teaspoon grated orange peel
    1/2 teaspoon grated lemon peel
    3 tablespoons lemon juice
    Refrigerated pastry for a double-crust 9-inch pie (15-oz. package), at room temperature
    1 tablespoon butter or margarine, cut into small pieces


    1. Rinse Fuyu persimmons. Trim and discard stem ends. Slice persimmons crosswise into thin rounds; you should have 8 cups.

    2. In a large bowl, combine persimmons, granulated sugar, brown sugar, tapioca, cinnamon, orange peel, lemon peel, and lemon juice; stir gently to blend.

    3. Fit 1 pastry round into a 9-inch pie pan. Pour in persimmon mixture and dot with butter.

    4. Lay remaining pastry round over fruit. Fold pastry edges together and crimp to seal. Cut decorative slits in top pastry.

    5. 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.

    CALORIES 424(32% from fat); FAT 15g (sat 6g); PROTEIN 2.5g; CHOLESTEROL 16mg; SODIUM 268mg; FIBER 0.0g; CARBOHYDRATE 74g

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