I’m back! Well, maybe not fully, but I’m hoping to get a couple of blog posts out of my small DC kitchen every week or so. They’ll be shorter than normal, which I personally prefer anyway (who wants to read a whole essay before getting to the recipe?). I also don’t have a real camera at the moment, so bear with the photo quality. It’ll get better, I promise.
This recipe is an *improvement* on my prior Persimmon & Apple Pie. While I was home in Hawaii, my Nana made an apple pie so good that I needed to get the recipe ASAP. The secret ingredient: heavy whipping cream. You pour half a cup on top in the middle of baking, and then the other half when it’s out of the oven. The result is a gooey, rich, buttery, and perfect apple pie.
Adding persimmons to this recipe is totally optional but if you can get them, do it. Persimmons are such an underrated fruit to bake with. As long as they aren’t overly ripe, they’ll stay crisp and delicious. Their natural cinnamon vanilla flavor is perfect for a pie like this, and they help to offset the tartness of the Granny Smiths.
This pie is perfect to share with family and friends. Leftovers can be stored in the fridge for a couple days. To reheat, just pop back into the oven (or microwave)! It’s good cold, but so much better warm. Trust me.
Persimmon Apple Cream Crumble Pie
For the crust:
- 2 cups all-purpose flour
- 15 tbsp unsalted butter, cold and cut into pieces
- 1/2 tsp salt
- 1/2 tsp granulated sugar
For the filling:
- 1-2 medium granny smith apples
- 5-6 fuyu persimmons
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tbsp lemon or lime juice
- 2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
For the crumble topping:
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, cold and cut into pieces
- 1 cup heavy whipping cream
Make the crust:
- In a food processor, combine the flour, butter, salt, and sugar. Pulse until mixture is crumbly and butter is broken up into pea-sized bits.
- Pour ice water into the machine and pulse a couple of times, until the dough is evenly moist. Do not overmix (you do not want the dough to form into a ball in the machine). If needed, add another tablespoon of water.
- Turn dough out onto a piece of plastic wrap. Flatten into a disc, wrap with the plastic, and place in the fridge. Let it sit in the fridge until you are ready to use it. Pie crust can be made one day in advance.
Prepare the filling:
- Peel and core your apple and persimmons. Cut into quarters and then slice with a mandoline.
- In a large mixing bowl, place your fruit. Add your sugars, lemon juice, and spices. Toss everything together using a spoon or your hands until the fruit slices are evenly coated. Set aside for 15-30 minutes.
Make the crumple topping:
- Combine sugar and flour in a medium mixing bowl.
- Add the butter. Using your fingers or a pastry cutter, cut and break up the butter until the mixture is crumbly.
Assemble the pie:
- Preheat the oven to 425° F. Roll your pie crust out on a floured surface, until about 1/8-inch thick.
- Transfer rolled dough into a 9-inch pan, leaving a slight overhang. Pinch the dough and flute the edges (use your thumb and pointer finger on one hand, and pointer finger knuckle on the other). Place in the freezer to chill until the filling is done soaking. You want your pie crust to be extra cold before it goes into the oven, to prevent shrinkage.
- Once your fruit is done soaking, pour it into your pie crust shell (there should be a mound in the middle).
- Sprinkle crumble topping over the apples and persimmons.
- Place your pie on a baking sheet. This makes it easier to handle and will prevent any messes if it bubbles over.
- Cover pie loosely with foil. Baking in preheated oven for 45 minutes. Take out of the oven, remove foil, and drizzle 1/2 cup of heavy whipping cream over the top. Do this slowly, so it has enough time to absorb as you go.
- Place back in the oven (uncovered) and bake for another 20 minutes longer, or until golden brown.
- Remove from oven and drizzle the remaining heavy whipping cream on top, making sure to give it enough time to absorb. Let pie cool for 30 minutes and enjoy!