Apple Persimmon Pie Recipe: Autumn Spice Harmony in Every Slice

This apple persimmon pie recipe captures the essence of autumn in every golden, spiced slice—where tender fruit meets flaky crust for a dessert that tastes like a fall memory. 🍂 The secret lies in balancing the natural sweetness of ripe persimmons with tart apples, creating a filling that's rich yet bright, with just the right amount of cinnamon warmth.

I've perfected this recipe over years of baking, ensuring the crust stays crisp while the fruit becomes perfectly tender.

The filling combines fresh apples and ripe persimmons with a touch of lemon juice to brighten the flavors, while a simple cornstarch slurry thickens the juices just enough to create a luscious, not-too-runny filling.

Baking at 375°F for 45-50 minutes yields a pie with a caramelized top and a golden crust that flakes effortlessly. The spices—cinnamon, nutmeg, and a pinch of cloves—infuse every bite with that cozy, autumnal aroma.

What makes this pie truly special is how the flavors develop as it cools: the persimmons soften into a velvety texture, while the apples hold their shape, creating a perfect balance of textures.

The crust, rolled out with just the right amount of butter, achieves that signature flakiness without being too rich. Serve it warm with a scoop of vanilla ice cream, and you'll have a dessert that feels like a hug from the season itself.

This recipe is ideal for holiday gatherings or quiet Sunday afternoons—it's the kind of pie that disappears faster than you can say "second slice." Whether you're a seasoned baker or just starting out, the steps are straightforward, and the results are consistently delicious. Let's get baking!

Ingredients for apple persimmon pie

Fresh fruit and flaky crust—just nine ingredients for fall's coziest dessert.

Persimmons are the star here—Fuyu variety stays firm when baked, while Honeycrisp apples add tartness. Grab 3 medium of each from the produce section, but if they're not ripe, toss them in a paper bag with a banana for a day or two. Whole Foods or local farmers markets usually have the best selection. For the crust, European-style butter (like Plugrá) makes it extra flaky, but regular unsalted works fine. The key is keeping everything cold until the last minute—don't let the butter soften before mixing.

No Fuyu persimmons? Substitute with Asian pears or more apples, but reduce to 2 cups total. Short on brown sugar? White sugar plus 1 tsp molasses works in a pinch. The cornstarch slurry is non-negotiable—it's what keeps the filling from turning into soup. Make it ahead and store in the fridge for up to 2 days. For the crust, if you're nervous about handling cold butter, microwave it for 10 seconds to soften slightly before cutting into cubes—it mixes better but still stays cold enough to create flakes.

Prep the filling and crust separately, then assemble right before baking—this keeps everything crisp. Store leftovers in an airtight container for 4 days, but honestly, it reheats beautifully. For serving, I always grab Breyers vanilla bean ice cream—the swirls add a fun contrast. The pie tastes even better the next day as the flavors meld, so make it ahead for holiday gatherings. Freezes well for 3 months if you wrap it tightly in plastic wrap, then foil.

Step-by-step instructions for apple persimmon pie

Here's the method for a perfect autumn pie with tender fruit and a flaky crust.

In a large bowl, combine the 3 medium ripe persimmons and 3 medium apples (peeled and diced/sliced as specified). Add 1.25 cups granulated sugar, 1 tbsp lemon juice, 1 tsp ground cinnamon, 0.5 tsp ground nutmeg, 0.25 tsp ground cloves, and 0.5 tsp salt. Gently toss everything together until the fruit is evenly coated with the spiced sugar mixture.

Let the fruit mixture sit for 15 minutes while you prepare the crust. This resting time allows the flavors to meld and the fruit to release some juices, which helps create a thicker, more flavorful filling. You'll notice the persimmons soften slightly—this is perfect for pie texture.

In a small bowl, whisk together 1 cup all-purpose flour and 0.25 cup cornstarch to create a smooth powder blend. This combination is key for thickening the filling properly without making it gummy. Gradually whisk in 0.25 cup ice water until you have a smooth, lump-free slurry.

Add this slurry to the fruit mixture and stir gently but thoroughly to distribute it evenly. The filling should look thick and glossy—this ensures it will set beautifully in the oven. If you notice any dry spots, add an extra 1-2 teaspoons of ice water to help the slurry bind properly.

In a large bowl, combine 2.25 cups all-purpose flour (plus 1 tbsp extra for dusting), 0.25 cup granulated sugar, 2 tbsp ground cinnamon, and 0.5 tsp salt. Cut in 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.

Sprinkle 0.25 cup ice water over the mixture and gently stir with a fork until the dough just comes together. Be careful not to overmix—just combine until it forms a shaggy mass. Turn the dough out onto a lightly floured surface and knead it 3-4 times just to smooth it out. Divide the dough in half and wrap each piece in plastic wrap. Chill in the refrigerator for at least 1 hour (or up to 24 hours).

Preheat your oven to 375°F. Roll out one dough half on a lightly floured surface to fit a 9-inch pie dish, leaving about 1 inch overhang. Transfer the dough to the pie dish, pressing gently to shape it to the bottom and sides. Trim and crimp the edges with a fork or your fingers.

Pour the fruit filling into the crust, mounding it slightly in the center. Roll out the second dough half and cut it into 12 strips for a lattice top. Arrange the strips in a crisscross pattern over the filling, leaving some gaps for steam to escape. Brush the lattice and crust edges with egg wash (optional but recommended for golden color).

Bake for 50-55 minutes until the crust is deep golden brown and the filling is bubbling. The pie is done when it pulls away slightly from the edges of the crust and the filling is set but still jiggly in the center. Let it cool for at least 2 hours before slicing—this resting time is crucial for clean slices and maximum flavor development.

Slice the pie into 6 equal wedges using a sharp knife. The filling should be tender but still hold its shape, with a beautiful caramelized top from the oven's heat. Serve each slice warm with 1.5 cups vanilla ice cream on the side for the perfect balance of warm and cold.

Here's the thing—this pie tastes even better the next day, so if you can resist, let it rest overnight. The flavors deepen, and the crust becomes even more tender. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days. Enjoy every spiced, buttery bite of your autumn creation!

Storing and reheating your leftovers

Room-Temperature Storage

Your freshly baked apple persimmon pie stays at its peak for 2 days at room temperature when stored in an airtight container or covered loosely with plastic wrap. The crust remains crisp and the filling develops deeper flavors as the spices mingle.

I always place it on a wire rack inside a pie carrier to allow airflow underneath—this prevents sogginess. 🍂

Refrigerator Refresh

For longer storage, refrigerate slices in a single layer on a plate, then transfer to an airtight container with parchment paper between layers. Reheat individual portions in the microwave for 30-45 seconds on 50% power—this gentle approach preserves the crust's flakiness.

For stovetop reheating, warm at 300°F for 10-12 minutes until heated through.

Freezer Preservation

Wrap the whole pie tightly in plastic wrap, then aluminum foil to prevent freezer burn. Label with the date and freeze for up to 3 months. When ready to serve, thaw overnight in the fridge, then reheat at 350°F for 20-25 minutes until warmed through.

The filling will be softer but still delicious—perfect for a quick dessert when you're short on time. ❄️

Reviving Day-Old Slices

If your pie slices have lost some crispness overnight, pop them in a 375°F oven for 5-8 minutes on a wire rack. This quick toast restores the crust's crunch while keeping the filling warm.

I also recommend brushing reheated slices with a tiny bit of melted butter for extra richness and shine.

Make-Ahead Filling

Prepare the fruit filling one day ahead and store it in an airtight container in the fridge. The flavors meld beautifully overnight, and the cornstarch slurry works even better after resting.

Just assemble the pie in the morning and bake as directed—this is my secret for foolproof pies during busy weekends. 💡

Frequently asked questions