Shannon Phillips

This recipe was included in the veggie box last year, but I can’t find on the Farm Fresh to You site, so I’ll reprint it here.

First, either make a pie crust or thaw a frozen one. I used the frozen crust this time. Bake the pie crust in a 350 degree oven until it’s lightly browned, about 10 minutes. Meanwhile, melt 3 tablespoons of butter.

Peel 4 firm-ripe Fuyu persimmons—and they do have to be Fuyu; the other types of persimmons are too astringent to work well—and slice them up. Peel and slice two tart apples (such as Granny Smith or Pink Lady) as well. Mix the fruit in a large bowl with 1/4 cup sugar, 1 tablespoon cornstarch, and the juice of a lemon.

In another bowl, mix together 1 cup crushed gingersnap cookies, 1/3 cup firmly packed brown sugar, and 2 tablespoons flour. Mix in the melted butter and squeeze with your fingertips to form lumps.

When the pie crust is ready, fill it with the sliced fruit. Scatter the gingersnap mixture on top.

Bake at 325 degrees for 1 hour, or until pastry is browned and filling bubbles.