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Move over, classic apple pie! This Fuyu persimmon apple pie with pecan streusel is here to shake up your fall baking game. Juicy Fuji apples and honey-sweet Fuyu persimmons team up in a luscious filling, with a buttery pecan crumble.
Why apples and persimmons?
When it comes to fall baking, apple pie is often the star of the show. But if you’re looking for a unique twist on the classic, why not try pairing crisp Fuji apples with the honeyed sweetness of Fuyu persimmons?This persimmon apple pie with pecan streusel combines the best of both fruits for a rich, flavorful dessert that screams autumn comfort. Topped with a buttery pecan streusel, this pie is as delicious as it sounds!
What type of apples and persimmons to use?
You can use combinations of different apples. I have used Fuji, Gala, Honey Crisp, Pink Lady, and a combination of any of those. The most two common persimmons available here are Fuyu and Hachiya. Fuyu is sweet and crisp and ready to be eaten that way. Hachiya on the other hand, has to be fully ripened until it’s custardy soft before you can eat it or use it for baking/cooking. It is very astringent when it’s not fully ripened. So for this pie, definitely use Fuyu persimmons.
Fuyu Persimmon Apple Pie with Pecan Streusel
Ingredients
For the crust: (use any of these-you only need 1 crust)
- 1 9-inch homemade all-butter pie crust or use store-bought pie crust
- 1 9-inch sourdough discard pie crust or use store-bought pie crust
For the filling:
- 450 g apple Fuji, gala, honey crisp, or combination of different apples
- 900 g Fuyu persimmon
- 1 Tbsp lemon juice
- ½ tsp ground cinnamon
- ¼ tsp salt
- 70 g light brown sugar
- 30 g tapioca starch
Pecan streusel :
- 102 g all-purpose flour
- ¼ tsp ground cinnamon
- 50 g light brown sugar
- ⅛ tsp salt
- 78 g cold unsalted butter diced
- 60 g chopped pecans
Instructions
If you choose to make your own pie crust:
- If you plan to make all-butter pie crust from scratch, you can use this my favorite all-butter pie crust recipe.
- If you are a sourdough baker and has lots of discard, you can use some to make this sourdough discard pie crust
Prepare the pecan streusel: (Recommended to be chilled at least 1 hour before you plan to bake)
- Combine all-purpose flour,ground cinnamon, light brown sugar, and salt in a mixing bowl. Add the cold diced butter pieces and vanilla extract.
- Rub the flour mixture against the butter pieces until you no longer see the butter. You will have moist uneven sizes of clumps. Add chopped pecans and toss around to roughly combined
- Transfer the streusel and store in an air-tight container in the fridge for a minimum of 1 hour and up to 2 weeks or in the freezer for up to 2 months. I recommend chilling the streusel for at least 1 hour in the fridge or 30 minutes in the freezer if you are pressing for time. It hardened after you chilled it. You can just break large clumps into smaller clumps when you are ready to use it
Prepare the filling:
- Core the apples. I did not remove the peel. You can if you want to. Cut the apple into 1/4-inch thick slices. Remove the leaves and the stems on top. There's no need to remove the skin. It is edible. Cut the persimmon in half and then slice each half into 1/4 inch wedges.
- Combine lemon juice, ground cinnamon, salt, brown sugar, and tapioca flour in a large mixing bowl. Add the apple and persimmon slices and toss to combine. Make sure they are coated evenly
Assembling:
- 15 minutes before you plan to bake, set your oven rack at the lowest and put a baking stone or baking steel or inverted baking pan on the rack and start preheating the oven at 400 F (200 C) for conventional oven, 380 F (190C). We want the baking stone/baking pan hot and nice to prevent soggy crust
- Combine dust ingredients: flour + sugar and scatter the combo at the bottom of the pie crust. This creates a barrier between the filling and the bottom crust. This also helps to prevent soggy crust
- Scrape 1/2 of the filling into the pie crust and use a spatula to kinda flatten the filling to make sure there is not much gap in between the filling. Then pile on the rest of the filling and do the same
- Scatter 1/2 of the streusel on top of the filling. Breaking some large clumps into smaller clumps if necessary. Press them down a bit on the filling. Scatter the rest evenly on top of the filling. Just gently press them down a bit. It may seem like lots of streusel, but trust me, it's not. It's the perfect amount after baking
- Line another baking pan with parchment paper and put the assembled pie on top. This is to catch any juices bubbling over during baking
Bake the pie:
- Place the baking pan with the assembled pie on top of the baking steel/stone/inverted pan and bake for 30 minutes
- After 30 minutes, reduce the temperature to 350 F (180 C) and loosely tent with aluminum foil, shiny side facing up, bake for another 60 minutes or until the juices are bubbling.
Cool down:
- Remove the baking pan from the oven and place on top of a cooling rack and let it cool down for at least 6 hours before cutting into it. If you slice the pie when it's hot, it's going to fall apart
Store:
- You can store the pie, covered, at room temperature for about 2 days.
- You can read more tips in my post that may answer your questions not covered in the recipe card
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
How to make it ahead and bake later
Assemble the pie (including the streusel topping) and wrap it tightly with plastic wrap, then foil. Freeze for up to 3 months. When ready to bake, place the frozen pie directly into the oven on a preheated baking stone. Add about 15-20 minutes to the baking time.
How to store the pie
1. At Room Temperature: Allow the pie to cool completely. If you plan to eat the pie within a day or two, cover it loosely with foil or plastic wrap and leave it at room temperature.
2. In the Fridge: Allow the pie to cool completely. For longer storage (up to 4-5 days), place the pie in an airtight container or wrap it tightly with plastic wrap or foil and refrigerate.
3. In the freezer: Freezing works best with fully baked or fully unbaked pies. Allow the pie to cool completely to prevent condensation (and soggy crust) during freezing. Wrap it tightly in plastic wrap and then foil, or place it in an airtight container. freeze for up to 3 months. Thaw it overnight in the fridge before baking
How to reheat the pie
In the Oven: Preheat the oven to 350 F (180 C). Place the pie on a baking sheet and cover loosely with foil to prevent over-browning. Heat for 15-20 minutes for the whole pie, and about 8-10 minutes for individual slices, or until warmed through. This method preserves the crust’s crispness.
