Preheat oven to 450°F. Quarter and, if necessary, seed persimmons. Scrape pulp from skins into a blender. Purée with lemon juice until very smooth.
In a medium bowl, beat together whole egg, egg white, and unrefined cane sugar. Stir in salt, milk, and persimmon pulp. Refrigerate for 5 minutes.
On a lightly floured surface, roll out pastry disk to make a 12-inch round. Fit into a 9-inch pie plate. Trim edge, fold under and flute decoratively.
Pour filling into crust. Bake for 10 minutes at 450°F, then reduce heat to 350°F. Continue baking for 30 minutes, or until filling is set and crust is golden. Cool on rack and serve warm or at room temperature.
Recipe Notes
Nutrition Facts
Persimmon Pie
Amount Per Serving
Calories 257
* Percent Daily Values are based on a 2000 calorie diet.