How to Make Edith Pie’s Persimmon Ginger Streusel Pie (aka Fall from the First Bite)

Thanksgiving falls early this year, and for all the last-minute planners who didn’t pre-order a pie in time (us included!), we’ve got a very special treat. The guys behind Edith’s Pie agreed to share one of their recipes for you to make at home. The beloved Bay Area pop-up has built a loyal following ever since co-owner Mike Raskin started selling pies (an ode to his mother Edith) as a way to stay creative during the pandemic. Raskin and co-owner Jeffrey Wright hope to open their first brick-and-mortar Oakland cafe in the new year and even launched a Kickstarter campaign to help them open the doors.

For now, try your hand at their Persimmon Ginger Streusel pie, which calls for Fuyu persimmons rather than the Hachiyas typically used for baking. “This pie screams fall from the first bite,” says Raskin. “It harkens cozy days filled with the smell of spices.” Similar to a more classic pumpkin pie, he says the Persimmon Ginger Streusel shines in its textures and subtle flavors but with the added bursts of candied ginger sweetness and spice. If you want to check out more of Edith’s Pie’s Thanksgiving offerings—from the staff favorite chocolate hazelnut cream to maple pecan—see what they have left for pre-order here. 

Raskin is a big fan of baker extraordinaire Erin McDowell (who also happens to be a PureWow contributor) and her All Buttah Pie Crust recipe, which includes a video of the process. For even more dessert intel, check out McDowell’s 5 fixes for the most common pie-baking mistakes. And finally, we know making pie crust from scratch is awesome…but if you need to cheat with a shortcut, here’s our roundup of best store-bought pie crusts. Happy baking!

Yields: One 9” pie

Chef’s Note: “My one piece of advice on making any recipe is to read the recipe through to its conclusion. Read it again. Then collect everything you need, and have it laid out in front of you so you don't get stuck in the middle of the process,” Raskin says.

Ingredients:

Filling

• 2 pounds Fuyu persimmons
• ⅓ cup candied ginger
• ¼ cup packed brown sugar
• ⅔ cup sugar
• ¼ cup cornstarch
• 2 teaspoons cinnamon
• 2 teaspoons citric acid powder (optional)
• 1 teaspoon kosher salt (preferably Diamond Crystal)

Streusel Topping

• 1 stick unsalted butter
• 4 teaspoons sugar
• 3 tablespoons packed brown sugar
• 1 pinch kosher salt (preferably Diamond Crystal)
• 1 ⅓ cup all-purpose flour

Equipment:

• Baking sheet
• Mixing bowl
• Whisk
• Rubber spatula
• Box grater
• Knife
• Measuring cups & spoons
• Saucepan

Directions:

1. For this recipe, you’ll need one 9” blind baked pie crust. See Raskin’s recipe below or try one of our suggestions above.
2. Once you have your crust together, preheat your oven to 350ºF (325ºF if using a convection oven).
3. To make the streusel topping, melt butter in a saucepan over low heat. Combine dry ingredients in a bowl, then pour in melted butter and stir together. Cool for about 15 minutes on the counter and then crumble using your hands.
4. Take the tops off of 2 pounds of Fuyu persimmons. Cut them in half along the equator to expose any seeds and pull the seeds out using your hands. Shred the persimmons on the fine side of a box grater. (Fun fact: Shredding the persimmons turns them nice and jammy while they bake.)
5. Chop the candied ginger to pinky nail-sized pieces.
6. Combine sugars, cornstarch, cinnamon and citric acid powder (if using). Stir the sugar mixture into the persimmons and fold in the candied ginger.
7. Fill the blind baked crust and top with streusel topping.
8. Bake at 350ºF (325ºF convection) for 30 to 50 minutes. (Fun fact: Baking your pie on a baking sheet will help crisp the bottom.) You’re looking for the juices to bubble up through the topping in slow, thick bubbles. That's how you'll know the juices have set and you won't have a soggy bottom. If the topping is starting to get past golden brown, cover the pie with foil while it finishes baking. Cool fully and enjoy!

Yields: 1 pie crust

Ingredients:

• 1 stick unsalted butter
• 1 cup all-purpose flour
• 1 heaping teaspoon sugar
• ¼ teaspoon kosher salt (preferably Diamond Crystal)
• ¼ cup ice water

Equipment:

• Mixing bowl
• Knife
• Measuring cups & spoons
• Kitchen shears
• Aluminum foil
• Pie weights or pinto beans

Directions:

1. Start by removing your butter from the refrigerator and letting it warm up a little. You don’t want it soft, but you can take the chill off (call it about 55ºF).
2. Stir some ice and water together to get the water nice and cold.
3. Measure your dry ingredients and mix them together by hand.
4. Once your butter has warmed up, cut the stick in half hot-dog style, then rotate it 90 degrees and cut it in half again. You should have four long, skinny sticks of butter. Cut each of those into six pieces. You’re looking for rough cubes.
5. Toss the butter into the flour and mix it around so it's nicely coated. Then, using your fingers, smash the butter into walnut-sized pieces. Once all the butter is smashed, toss it throughout the flour again and give it a squeeze.
6. Measure your ice water and add it to the flour and butter mixture. Now, imagine your hand is the claw of an arcade game and use your fingers to mix in the water, breaking up any clusters that form.
7. Next fold and combine the dough. It’ll likely take three folds to bring it all together. Flip the dough along the way and incorporate any remaining dry bits. You don’t want to work it too much—if it feels wet, you’re probably alright.
8. Wrap the dough in plastic and let it rest, ideally overnight or at least a few hours.
9. Once it's rested, heavily dust the dough with flour. Roll it out into a (roughly) 12” by 12” square.
10. To make the crust nice and flaky, fold the dough square into thirds, then rotate it 90 degrees and fold it in thirds again so you end up with a small square. Let the dough square rest for about half an hour and then roll it out to about a 12” round.
11. Fold it in half and line it up with the center of the pie pan. Open it up and press it down into the bottom of the pan. Using scissors, trim the dough to a 1” overhang, tuck the crust up onto the edge of the pan, and crimp it to your liking. Freeze the shaped crust for 30 minutes. Meanwhile, preheat the oven to 425ºF (400ºF if using a convection oven).
12. Line the crust with aluminum foil and fill with pie weights or baking beans. Bake the lined crust on a sheet pan for about 20 minutes, until the edges are golden and the inside is looking white to slightly golden.