Persimmon Pie

By mutzali

Ingredients

• 8 cups peeled sliced Fuyu persimmons
• 1/3 c brown sugar
• 1/3 c white sugar
• 2-1/2 T quick-cooking tapioca
• 1 t cinnamon
• 1/2 t grated orange peel
• 1/2 t ground ginger
• 3 T lemon juice
• pastry for 2-crust pie
• 2 T butter, cut in small pieces

Preparation

Step 1

Preheat oven to 425.
Combine fruit, spices, and juice. Pour into pie shell. Dot with butter. Cover with top crust and slit top. Loosely wrap edges with a 3-inch strip of foil. Place pie on baking sheet and bake for 35 minutes. Remove foil and bake another 20 minutes, until juices bubble in the center. Cool before serving.