Vanilla Bean Pear Persimmon Pie
yields: 1 8-inch pie
This vanilla bean pear persimmon pie deserves a feature on your holiday dessert table. Warm spiced pear and fuyu persimmon slices flecked with vanilla bean nestled into a buttery flakey vanilla gluten-free pie crust. Best served with a scoop of vanilla ice cream.
Ingredients
Gluten-free Vanilla Pie Crust
- 1 double-crust gluten-free pie crust, follow the instructions for doubling the recipe for a double crusted pie
- 1 tablespoon pure vanilla extract, added to the dough before the ice water
Filling:
- 2 lbs apples and pears, peeled and cut off the core, then cut into ¼-inch thick slices (I used 3 small granny smith, 3 small bartlett pears)
- 1.25 lbs large fuyu persimmons, (4-5) tops removed, halved, then cut into ¼-inch thick slices
- ¼ cup cornstarch
- ¾ cup granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- Zest of one lemon
- 1 whole vanilla bean, split and seeds scraped, or sub an additional tablespoon pure vanilla extract
- ½ teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon kosher salt
INSTRUCTIONS
- Prepare the pie crust as instructed for a double crust pie, adding the vanilla to the dough before adding the ice water. For the filling, toss all the filling ingredients together in a large bowl just before pouring into the bottom pie crust.
- Chill the pie for 20 minutes then brush with egg wash, whole milk, or cream and sprinkle with coarse sugar. Bake the pie on the parchment-lined baking sheet on the lower rack at 425°F for 20 minutes then reduce heat to 385°F and bake for 55-65 minutes, until the filling is bubbly and the crust is golden brown.
- Serve warm with a scoop of vanilla ice cream.
