Apple Persimmon Pie Recipe: Autumn Spice Harmony in One Dish

This apple persimmon pie recipe captures the essence of autumn in every bite—where sweet, spiced apples and velvety persimmons create a filling that's rich yet balanced, with a flaky crust that's impossible to resist. 🍂 The secret lies in peeling and slicing the persimmons just right, transforming their natural astringency into a luscious, custard-like texture that pairs perfectly with the tartness of apples.

What makes this pie special is its ability to work with both fresh and dried persimmons, giving you flexibility depending on what's available.

I've perfected a spice blend of cinnamon, nutmeg, and cardamom that enhances the natural sweetness without overpowering it, while a touch of lemon zest keeps the flavors bright. The crust gets a head start in the oven to ensure it stays crisp, even after the filling bubbles.

By the time it emerges from the oven, you'll have a pie with a golden, caramelized top that smells like a fall harvest—warm spices, ripe fruit, and buttery crust all working together.

The persimmons soften into a silky consistency that contrasts beautifully with the tender apples, creating layers of texture and flavor in every forkful.

Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect balance of hot and cold. This pie isn't just dessert—it's a celebration of autumn's best flavors, and it's worth every minute of the process. Let's get baking!

Ingredients for apple persimmon pie

Six ingredients for the filling, seven for the crust—just enough to capture autumn's perfect bite.

Persimmons are the star here. Fuyu (the flat ones) are firmer and easier to slice, while Hachiya (the round, astringent ones) need cooking to soften. Grab them at Whole Foods or a good produce market—look for vibrant orange color, no wrinkles. Apples should be firm but not rock-hard; Granny Smith is ideal for that tart contrast. If you're using dried persimmons, soak them in warm water for 10 minutes first—they'll plump up beautifully. The spices? Penzeys or bulk bins for the freshest grind. Cardamom is optional but takes this from good to next-level.

No Granny Smith apples? Honeycrisp or Pink Lady work too—just peel and slice them uniformly. Subbing dried persimmons for fresh? Use half the amount since they're more concentrated. Short on cardamom? Extra cinnamon plus a pinch of cloves mimics the warmth. The crust gets a little cinnamon sugar mix—don't skip this, it's what makes the edges golden and crispy. For the butter, Plugrá or Land O'Lakes unsalted are my go-tos, but any cold, cubed butter works. And if you're making this ahead? Pre-peel and slice the fruit, store in lemon water to keep it bright.

This pie tastes even better the next day—honestly, it's worth making it a day ahead. Wrap the crust tightly in plastic and keep it at room temp until baking. The filling keeps in the fridge for 3 days if you make it separately. For leftovers, slice and reheat at 350°F for 15 minutes—the crust stays crispy. Freeze the whole pie (unbaked or baked) for up to 3 months. I always make two pies—one for now, one for later. Trust me, you'll want it again.

Step-by-step instructions for apple persimmon pie

Here's how to create a pie that perfectly balances sweet and tart flavors with that signature autumn spice blend.

Peel and slice the 4 medium Persimmons (Fuyu or Hachiya) and 4 medium Apples (Granny Smith) into ¼-inch thick pieces. I like to work with a mandoline for even slices, but a sharp knife works too. Toss the fruit in a large bowl with the 1 tbsp Lemon Zest, 1.5 cups Granulated Sugar, 0.5 cup Brown Sugar, 2 tbsp Ground Cinnamon, 0.5 tsp Ground Nutmeg, 0.25 tsp Ground Cardamom, and 0.5 tsp Salt. Mix gently—just until everything is evenly coated.

Here's the thing—don't skip the cardamom. It adds that magical depth that makes this pie stand out. Let the mixture sit for 15 minutes while you work on the crust. This lets the fruit release its juices and the spices meld together. You'll notice the persimmons turn slightly translucent—that's your signal they're ready for the oven.

Cut the 1 cup Unsalted Butter into ¼-inch cubes and place them in the freezer for 10 minutes to keep them cold. In a large bowl, whisk together the 2.5 cups All-Purpose Flour, 2 tbsp Granulated Sugar, 1 tsp Ground Cinnamon, and a pinch of Salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until you have pea-sized crumbs.

Sprinkle the 0.25 cup Ice Water over the mixture and gently stir with a fork until the dough just comes together. Don't overwork it—just until it holds when pressed. Form the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 1 hour. This resting time is crucial for a flaky crust. If you're impatient, chill it for 30 minutes in the freezer instead.

Preheat your oven to 375°F. On a lightly floured surface, roll out two-thirds of the dough to fit a 9-inch pie dish, leaving a ½-inch overhang. Transfer the dough to the pie dish and trim the edges, leaving that ½-inch border. Press gently to create a slight rim.

Pour the prepared fruit filling into the crust, mounding it slightly in the center. Dot the top with small pieces of the remaining 1 tbsp Unsalted Butter for extra richness. Roll out the remaining dough and place it over the filling. Cut 4-5 slits in the top crust to allow steam to escape—this prevents a soggy pie. Brush the top crust with a beaten egg for a golden finish.

Place the pie on a baking sheet (to catch any drips) and bake for 50-60 minutes, until the crust is deep golden brown and the filling is bubbling through the slits in the top crust. Here's where it gets tricky—I like to rotate the pie halfway through baking to ensure even browning. If the edges start browning too quickly, cover them with a pie shield or foil.

The pie is done when the filling is set but still slightly jiggly in the center (it'll firm up as it cools). Let it cool completely on a wire rack before slicing—this ensures clean cuts and prevents filling from oozing out. The aroma alone will have your kitchen smelling like autumn in no time.

Once cooled, slice the pie into 6 equal servings. The filling should be tender but not mushy, with a perfect balance of sweet and tart flavors. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream to complement the spiced filling.

Real talk—this pie tastes even better the next day when the flavors have fully melded. Store any leftovers in the refrigerator for up to 3 days, or freeze for up to 3 months. The crust stays crispy, and the filling develops even more depth over time.

Regional styles of this apple persimmon pie

Southern Comfort Style

In the Deep South, this pie becomes a showstopper with a cornmeal-thickened crust—just mix ¼ cup cornmeal into your dough for extra texture. I like adding ½ tsp vanilla bean paste to the filling and a splash of bourbon (just 1 tbsp) to deepen the spice notes.