This vegan Cardamom Persimmon Pie recipe is a nice alternative to the traditional apple pie, using Asian Fuyu persimmons and a popular Iranian spice, cardamom. It can be served alone, with vegan whipped cream or ice cream.
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Why You’ll Love Cardamom Persimmon Pie
- A twist on the traditional: spice up the season; dare to be different with this vegan Cardamom Persimmon Pie.
- This dessert is a new take on the traditional apple pie.
- The recipe calls for Fuyu Persimmons, which originate from Asia. They are a popular fruit in Iran and called “Khormaloo,” which translates into “date-plum.”
- The recipe also uses cardamom, which is a popular spice in Iranian desserts.
Ingredient/Equipment Notes
To make this delicious Cardamom Persimmon Pie, you will need the following ingredients (full measurements are in the recipe card below):
- Two vegan pie crusts (store-bought or homemade – SEE NOTES)
- Fuyu persimmons (peeled and thinly sliced)
- vegan butter
- All-purpose flour
- white sugar
- brown sugar
- lemon juice
- ground cinnamon
- ground cardamom
You will also need the following equipment:
- Oven-safe 9-inch pie dish – I like this set on Amazon.
How to Make the Best Persimmon Pie
- Preheat oven to 425 F.
- Melt vegan butter in a medium saucepan.
- Add the all-purpose flour, white sugar, brown sugar, lemon juice, cinnamon, and cardamom. Stir and bring to a boil. Reduce heat and simmer until thickened and sugar is dissolved. Combine the sliced persimmons with the sugar mixture.
- Place one pie crust in a 9-inch pie plate.
- Use the other pie crust to cut into strips and create the lattice design over the top of the pie.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 F, and continue baking until crust is golden brown, about 45 minutes more.
How to Serve Cardamom Persimmon Pie
This Cardamom Persimmon Pie is delicious on its own, or served with the following:
- Vegan whipped cream – you can get vegan whipped cream at Trader Joe’s or natural grocers like Whole Foods or Sprouts. You can also make your own whipped cream. There are many recipes online, like this one from Minimalist Baker.
- Vegan ice cream – you can get vegan ice cream at Trader Joe’s, natural grocers like Whole Foods, and most traditional grocery stores.
Recipe Tips
- Make sure you are using Fuyu (short and tomato-shaped) persimmons and not the Hachiyas (large and acorn-shaped) persimmons.
- This recipe calls for dairy-free, vegan butter. My preferred brands are Earth Balance and Miyoko’s.
- This recipe for the filling is easy and simple, and you can use your favorite vegan pie crust recipe or buy a ready-made vegan pie crust (for example, Immaculate Baking or Wholly Wholesome).
- My favorite vegan pie crust recipe is from Nora Cooks. You will need two 9-inch pie crusts; one is for the lattice design for the top of the pie. You can find helpful instructional videos online on how to do the lattice design.
Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!
“The person who follows the crowd will usually go no further than the crowd. The person who walks alone is likely to find himself in places no one has ever seen before.” – Albert Einstein
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Vegan Cardamom Persimmon Pie
- Total Time: 1 hour 30 minutes
- Yield: 6 people 1x
- Diet: Vegan
Description
A delicious twist on the traditional apple pie with Fuyu persimmons
Ingredients
- Two vegan pie crusts (store bought or homemade – SEE NOTES)
- 7 medium Fuyu persimmons (peeled and thinly sliced)
- 1/2 cup vegan butter
- 3 Tbsp all-purpose flour
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/4 cup lemon juice
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
Instructions
- Preheat oven to 425 F.
- Melt vegan butter in a medium saucepan.
- Add the all-purpose flour, white sugar, brown sugar, lemon juice, cinnamon, and cardamom. Stir and bring to a boil. Reduce heat and simmer until thickened and sugar is dissolved.
- Combine the sliced persimmons with the sugar mixture.
- Place one pie crust in a 9-inch pie plate.
- Use the other pie crust to cut into strips and create the lattice design over the top of the pie.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 F, and continue baking until crust is golden brown, about 45 minutes more.
Notes
You can use your favorite vegan pie crust recipe or buy a ready-made vegan pie crust (for example, Immaculate Baking or Wholly Wholesome). My favorite vegan pie crust recipe is from Nora Cooks.
You will need two 9-inch pie crusts; one is for the lattice design for the top of the pie. You can find helpful instructional videos online on how to do the lattice design.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert