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Vegan, plant-based Persimmon Pie

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Vegan Cardamom Persimmon Pie

Recipe by Plant-Based Persian

A delicious twist on the traditional apple pie with Fuyu persimmons 

  • Total Time1 hour 30 minutes
  • Yield6 people 1x
  • DietVegan

Ingredients

Units Scale
  • 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

  1. Preheat oven to 425 F. 
  2. Melt vegan butter in a medium saucepan.
  3. 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.
  4. Combine the sliced persimmons with the sugar mixture. 
  5. Place one pie crust in a 9-inch pie plate.
  6. Use the other pie crust to cut into strips and create the lattice design over the top of the pie. 
  7. 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

Find it online: https://plantbasedpersian.com/vegan-cardamom-persimmon-pie/