Deep Dish Persimmon Pie Food

DEEP DISH PERSIMMON PIE

Deep Dish Persimmon Pie image

Sweet fuyu persimmons are at their peak in flavor in this warm, scrumptious treat. A great alternative to the traditional apple, peach or blueberry pie. Perfect for the holiday season!

Provided by Krystal

Categories Desserts Pies Fruit Pie Recipes

Time 2h5m

Yield 8

Number Of Ingredients 7

Ingredients

¼ cup light brown sugar, packed
1 tablespoon ground cinnamon
1 tablespoon cornstarch
⅛ teaspoon sea salt
6 cups Fuyu persimmons, peeled and thinly sliced
10 graham crackers, crushed
¼ cup butter, melted

Steps:

Preheat an oven to 375 degrees F (190 degrees C).
Combine brown sugar, cinnamon, cornstarch, and sea salt in a small bowl. Spread half of the persimmons into an 8-inch deep pie plate. Sprinkle with half of the the sugar mixture. Repeat with the remaining persimmons and sugar mixture. Set aside. Mix graham cracker crumbs and melted butter until evenly combined. Spread crust evenly over persimmons.
Bake until crust is golden brown and persimmons are tender, about 45 minutes. Serve warm.

Nutrition Facts : Calories 343.8 calories, Carbohydrate 74.1 g, Cholesterol 15.3 mg, Fat 7.4 g, Fiber 3.4 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 125.2 mg, Sugar 9.4 g

DEEP-DISH CHICKEN POT PIE

Deep-Dish Chicken Pot Pie image

Make and share this Deep-Dish Chicken Pot Pie recipe from Food.com.

Provided by HeatherP

Categories Pot Pie

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (10 ounce) package frozen mixed peas carrots and potatoes
1 small onion
2 cups chopped cooked chicken
1 (10 ounce) can cream of potato soup
1/3 cup milk
1/2 teaspoon poultry seasoning
1/4 cup chicken broth
2 unbaked 9-inch deep dish pie pastry

Steps:

Preheat oven to 375°F.
Combine thawed mixed vegetables and onion in a bowl; mix well.
Add chicken, soup, milk and poultry seasoning to bowl; mix well.
Add broth; mix well.
Line a deep-dish pie pan with a pie shell.
Spoon mixture into prepared pie shell.
Place remaining pie shell over chicken mixture.
Press to seal top and bottom shells together.
Trim off any excess pastry.
Crimp edge.
Pierce top pastry several times to vent.
Bake for 55 minutes or until golden brown.

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