Desserts
This apple persimmon pie recipe captures the essence of autumn in every buttery, spiced slice—where tender persimmons and crisp apples create a filling that’s both sweet and subtly tart.
The secret lies in balancing their natural flavors: just enough sugar to caramelize the fruit while letting the warm spices (cinnamon, nutmeg) shine through. I perfected this recipe during my first harvest season, when the persimmons were ripe and the apples held their bite.
The foolproof crust starts with a simple pie dough, rolled out and fitted into a 9-inch pan for that classic flaky texture.
The filling combines diced apples and persimmons (peeled and diced) with a touch of lemon juice to brighten the flavors, then simmers with sugar, cornstarch, and spices until thick and glossy. Baking at 375°F for 45 minutes ensures a golden crust and tender filling—no soggy bottoms here.
What makes this pie special is its versatility: use a lattice crust for a rustic touch or keep it classic with a simple top crust. Serve warm with vanilla ice cream or whipped cream for the perfect balance of textures.
The aroma alone—warm spices mingling with caramelized fruit—will have your kitchen smelling like a fall harvest.
For extra flair, brush the crust with egg wash before baking or sprinkle coarse sugar on top for a crispy finish. This pie keeps well for 3-4 days at room temperature, making it ideal for holiday gatherings or cozy weeknight desserts. Let’s get baking!
Ingredients for apple persimmon pie
Fresh fruit meets flaky crust in this perfect autumn dessert—just 13 ingredients for maximum fall flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Persimmons 🍎 | 2 cups | Peeled, diced, ripe and firm |
| Apples 🍎 | 2 cups | Peeled, diced, tart variety |
| Granulated Sugar 🍚 | 1 ¼ cups | Light brown preferred |
| All-Purpose Flour 🌾 | ¼ cup | For thickening filling |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated better |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for crust |
| All-Purpose Flour 🌾 | 1 ½ cups | Plus 6 tbsp for crust |
| Ice Water 💧 | ½ cup | For pie dough |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Large Egg 🥚 | 1 whole | For egg wash |
| Coarse Sugar 🍚 | 2 tbsp | For sprinkling on crust |
Persimmons are the star here, so pick ripe but firm ones—they should dent slightly when pressed. Trader Joe's and Whole Foods usually have the best selection in fall. Apples? Granny Smith or Honeycrisp work perfectly—their tartness balances the sweet persimmons. For the crust, cold butter is non-negotiable—cut it into tablespoon-sized pieces before mixing. I always use King Arthur flour for the best texture, but any all-purpose works. The spices? Penzeys Spices has the best ground cinnamon and nutmeg if you want to splurge, but regular grocery store brands are fine too.
No persimmons? Substitute with 1 extra cup of apple—just reduce the sugar to 1 cup. Short on butter? Coconut oil works in a pinch, but the flavor won't be quite the same. The filling needs to simmer until thick—if it's too runny, add 1 tbsp more cornstarch. For the crust, don't overwork the dough. Keep everything cold until ready to roll. Want a lattice top? Use store-bought pie crust strips—they save time and look pretty. The lemon juice brightens everything, so don't skip it even if your fruit seems sweet enough.
This pie tastes even better the next day—3-4 days at room temperature is perfect. For storage, keep it covered loosely so the crust doesn't get soggy. Freezing? Wrap tightly in foil and it'll keep for 2 months. I always make an extra crust—leftover dough makes great hand pies. The filling reheats beautifully in the microwave for 20-30 seconds if you want seconds. And trust me, you will.
Why You'll Love This Recipe
- No Peel, No Stress: I swear by this pie because you skip the tedious peeling—just core those persimmons and apples, slice them thick, and toss them straight into the pan. The skins add texture without extra work, and honestly? The flavor’s richer for it.
- Spiced Autumn Magic: That cinnamon-sugar crust and the caramelized persimmon-apple mix? It’s like fall in every bite—warm, sweet, with just a hint of tart. The persimmons soften into a jammy center while the apples keep things bright, and the crust? Crispy enough to stand up to a scoop of ice cream.
- Leftovers That Last: This pie doesn’t just taste like a crowd-pleaser—it stays that way. Slice it up, and it keeps for days in the fridge, perfect for breakfast toast or a quick snack. Between us, the second day is often the best, when the filling’s even more tender and the flavors meld.
- Budget-Friendly Luxury: You’d pay double for a fancy fruit pie at a bakery, but this one’s made with pantry staples and seasonal produce. Persimmons and apples are often cheaper than imported fruits, and the flour and sugar stretch to feed a houseful. Plus, it’s the kind of dessert that makes you feel fancy without the markup.
Step-by-step instructions for apple persimmon pie
Here's how to build a pie that captures autumn's warm spices and perfect balance.
Prepare the Filling with Perfect Texture
In a large bowl, combine the 2 cups peeled, diced persimmons and 2 cups peeled, diced apples. You want a mix of soft persimmon and slightly firm apple to hold its shape during baking. Add 1.25 cups granulated sugar, 2 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, and 1 tablespoon freshly squeezed lemon juice. The lemon juice brightens the flavors and prevents the filling from turning mushy.
Mix everything gently with your hands or a wooden spoon until the fruit is evenly coated with the sugar and spices. Let the mixture sit for 10 minutes while you prepare the crust. This resting time allows the fruit to release some juices, which helps create a thicker, more flavorful filling when baked.
Thicken the Filling for Ideal Consistency
In a small bowl, whisk together 0.25 cup all-purpose flour and 0.5 teaspoon salt. This combination will help thicken the filling without making it gummy. Sprinkle the flour mixture over the fruit and stir gently until fully combined. The flour should be evenly distributed but not overmixed—you want just enough to create a thick, spoonable consistency.
Transfer the filling to a 9-inch pie dish and spread it evenly. The filling should be about 1 inch thick throughout. This even distribution ensures the pie bakes uniformly and every slice gets that perfect blend of apple and persimmon flavors. Press down gently on the filling with the back of a spoon to compact it slightly.
Roll Out and Line the Crust
On a lightly floured surface, combine 1.5 cups all-purpose flour, 0.5 teaspoon salt, and 0.5 cup cold, cubed unsalted butter. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This texture is key for a flaky crust.
Slowly drizzle in 0.5 cup ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overmix—just combine until the dough holds together when pressed. Turn the dough onto the floured surface and knead it 4-5 times until smooth. Divide the dough in half and roll out one half to fit your 9-inch pie dish. Roll the second half to create the top crust.
Assemble and Bake to Golden Perfection
Line the bottom crust with parchment paper, fill it with pie weights or dried beans, and blind-bake at 375°F for 15 minutes. This step prevents a soggy bottom. Remove the weights and bake for another 5 minutes until the edges start to golden. Brush the bottom crust with a light egg wash made from 1 whole large egg beaten with 1 tablespoon water. Return the pie to the oven and bake for 10 minutes to set the crust.
Remove the pie from the oven and carefully transfer the filling to the pre-baked bottom crust. Roll out the top crust, place it over the filling, and trim any excess dough. Cut a few slits in the top crust to allow steam to escape. Brush the top crust with the remaining egg wash and sprinkle evenly with 2 tablespoons coarse sugar. Bake at 375°F for 40-45 minutes, until the crust is deep golden brown and the filling is bubbling at the edges.
Cool and Serve for Maximum Flavor
Let the pie cool on a wire rack for at least 2 hours before slicing. This resting time allows the filling to set and the flavors to meld together. The crust will firm up, making it easier to slice cleanly without filling spilling out. Serve warm or at room temperature for the best texture and flavor balance.
Each slice should have a flaky, buttery crust that contrasts beautifully with the spiced apple-persimmon filling. The combination of sweet and tart flavors, warm spices, and tender fruit makes this pie a perfect autumn centerpiece. Store any leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
Pro Tips For Making Apple Persimmon Pie
- USE Ripe Persimmons Only: If your persimmons aren’t soft like butter when gently squeezed, they’re not ready—no amount of baking will fix that. I learned this the hard way when my first attempt turned into a mushy, underripe disaster. Wait until they’re nearly overripe, or the pie filling will taste mealy instead of rich.
- PEEL AND CORE FRUIT UNIFORMLY: A sharp paring knife works better than a peeler here—strip the skin off in one clean motion, then core the fruit into even ½-inch chunks. Uneven pieces mean uneven cooking, and you’ll end up with some apples still crunchy while the persimmons turn to mush. (Yes, even if you’re impatient like me.)
- BLIND BAKE THE CRUST: Skip the pie weights and use a second pie dish flipped upside down, filled with dried beans or rice, instead. This keeps the bottom crisp without soggy spots—no more scraping up a gluey mess when you pull it out. I used to rush this, and the crust always ended up greasy and limp.
- ADD A PINCH OF SALT: The sugar and cinnamon will make the filling taste sweet and spiced, but the fruit needs balance. A ¼ teaspoon of salt per cup of sugar cuts the cloying edge and lets the persimmon’s natural tartness shine. I was skeptical until I tried it—now I can’t imagine skipping it.
Flavor customization for apple persimmon pie
Spiced vs. Unsweetened
For a more traditional approach, reduce the sugar to 1 cup and add ½ tsp ground cloves and 1 tsp vanilla extract to the filling. This lets the natural sweetness of the persimmons shine while adding warmth.
I find Fuyu persimmons work best here—they’re less sweet than their astringent cousins. For extra depth, fold in 2 tbsp chopped pecans before baking. 🌿
Tropical Twist
Swap ½ cup of the apples for ½ cup diced mango and add 1 tsp grated ginger to the filling. The tropical fruit keeps the autumn vibe but adds a bright, unexpected contrast.
I like using ripe but firm mango to maintain texture. Garnish with toasted coconut flakes before baking for a Hawaii-meets-autumn fusion. 🌺
Boozy Enhancements
For adults-only gatherings, stir 2 tbsp bourbon or apple brandy into the filling while simmering. The alcohol cooks off but leaves behind rich, caramelized notes. I prefer Maker’s Mark bourbon—its vanilla undertones complement the spices beautifully. For a lighter option, use ½ cup apple cider instead. 🥃
Lattice Crust Variations
Create a salted caramel drizzle by simmering ½ cup brown sugar with ¼ cup heavy cream and 1 tbsp butter until thickened. Drizzle over cooled pie slices.
For a savory contrast, brush the lattice strips with garlic-infused olive oil before baking. I use California olive oil for its smooth finish. ✨
Seasonal Fruit Swaps
In late fall, replace ½ cup persimmons with ½ cup roasted butternut squash (peeled and diced). Add ½ tsp smoked paprika to the filling for depth. For winter, use cranberries—toss ½ cup fresh cranberries with 1 tsp honey and fold into the filling.
Both versions keep the pie’s cozy, spiced character. 🍂
Crust Customizations
For a nutty crust, replace ¼ cup of the flour with ¼ cup almond flour and add 2 tbsp chopped walnuts to the dough. For a gluten-free option, use 1 cup gluten-free 1:1 baking flour and add 1 tbsp xanthan gum.
I’ve had great results with Bob’s Red Mill gluten-free flour blends. 🌰
Nutrition facts
Frequently asked questions
Can I use unripe persimmons in this recipe?
Absolutely not! Unripe persimmons are extremely astringent and will make your filling bitter. Always choose persimmons that are ripe but still firm to the touch—they should yield slightly when pressed. For Fuyu persimmons, this means no green skin spots and a slight give. If you're unsure, cut one open: ripe persimmons will be orange inside with a soft texture.
How do I prevent a soggy bottom crust?
The secret is blind-baking the bottom crust first! Pre-bake it with pie weights or dried beans at 375°F for 15 minutes before adding the filling. This creates a barrier that prevents moisture from seeping in. Another trick: sprinkle 1 tbsp cornstarch on the bottom crust before adding filling—it acts as an extra moisture absorber.
What's the best way to store leftovers?
Store your pie in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap followed by foil, then freeze for up to 3 months. To reheat, bake at 350°F for 15-20 minutes until warmed through. The crust will crisp up beautifully when reheated.
Can I make this pie ahead of time?
This is one of the best make-ahead pies! Assemble the pie (unbaked) up to 24 hours ahead and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes before baking as directed. You can also prepare the filling up to 1 day in advance—just store it covered in the fridge and bring to room temperature before baking.
What's the best ice cream pairing?
Vanilla bean ice cream is classic, but for extra harmony, try maple walnut or bourbon caramel flavors. The nutty sweetness complements the spices, while the creaminess balances the tartness of the persimmons. For a lighter option, whipped cream with a drizzle of honey works beautifully too.