Persimmon Pie

Yield: 9 inch pie (or you can make bars)

Crust Ingredients

• 1 cup almonds (soaked and dehydrated)
• 1 cup shredded coconut
• 1/2 cup flax meal
• 1/2 teaspoon salt
• 6 - 8 dates (about 1/2 cup)

Directions for Crust

In food processor outfitted with an "S" blade place almonds, coconut, flax meal and salt and process to incorporate. Add dates one at a time and continue. Be careful not to over process. Mix until the "dough" sticks together enough so you can press it into your pie plate. Remove "dough" from food processor and press into 9 inch pie plate.

Filling Ingredients

• 1-2 Fuyu persimmons, sliced into bite size pieces and set aside (see note)
  
  
• 9 Fuyu persimmons, rough chopped
• 1/4 cup water, for blending
  
  
• 1/8 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
  
  
• 2 teaspoons psyllium powder

"Persimmon pie mini" made in
a pint ball jar by reader Dave Merson.
Brilliant! He says "Just wanted to
say your Raw Persimmon Pie
recipe is totally amazing. I made it
yesterday & now I think I'm obsessed."
Thank you, Dave!

For more tips on
Persimmon Season, see my
Winter 2013 Newsletter.

Directions for Filling

In an high-speed blender (Vitamix or similar), place the water and 1/2 of the rough chopped persimmons. Blend briefly. Add nutmeg, ginger, vanilla, cinnamon, salt and remaining rough chopped persimmons. Blend until smooth. Slowly add psyllium and blend to incorporate. Add the set aside persimmons and pulse into the mixture for texture in your pie.

Place in the refrigerator 2-3 hours to set. Serve with Coconut Cream or Cashew Cream.

Notes

Some persimmons have seeds, some don't. Be careful to remove all of these before blending. Hichiya persimmons (once they are ripe and soft) can be used for this recipe but quantity may vary.

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