Crisp Persimmon Pie

• 2 1/2 pounds firm-ripe Fuyu persimmons
• 1/3 cup granulated sugar
• 1/3 cup firmly packed brown sugar
• 2 1/2 tablespoons quick-cooking tapioca
• 1 teaspoon ground cinnamon
• 1/2 teaspoon grated orange peel
• 1/2 teaspoon grated lemon peel
• 3 tablespoons lemon juice
• Refrigerated pastry for a double-crust 9-inch pie (15-oz. package), at room temperature
• 1 tablespoon butter or margarine, cut into small pieces

1. Rinse Fuyu persimmons. Trim and discard stem ends. Slice persimmons crosswise into thin rounds; you should have 8 cups.
2. In a large bowl, combine persimmons, granulated sugar, brown sugar, tapioca, cinnamon, orange peel, lemon peel, and lemon juice; stir gently to blend.
3. Fit 1 pastry round into a 9-inch pie pan. Pour in persimmon mixture and dot with butter.
4. Lay remaining pastry round over fruit. Fold pastry edges together and crimp to seal. Cut decorative slits in top pastry.
5. Bake on the lowest rack in a 375u0b0 oven until juices bubble in center of pie and pastry is well browned, about 1 hour. If pastry edges brown before pie is done, drape dark areas with foil. Cool pie on a rack. Serve at room temperature.

persimmons, sugar, brown sugar, tapioca, ground cinnamon, lemon juice, pastry, butter

Taken from www.myrecipes.com/recipe/crisp-persimmon-pie (may not work)