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INGREDIENTS 1/2 cup Maple Vanilla Toasted Oats (October 2015) or finely chopped nuts, divided 6 very firm persimmons, thinly sliced into rounds 3 Tablespoons each unsalted butter and pure maple syrup (Grade B—it has more flavor) 2 eggs DIRECTIONS Preheat oven to 350 degrees. Lightly butter a deep dish pie pan. Scatter with half the oats. Layer persimmon slices in overlapping circles. Melt butter with maple syrup and when cooled beat in eggs. Pour over persimmons and top pie with remaining oats. Bake 45 minutes, until no juices run when pie is tilted. Cool before serving. Cover and refrigerate leftovers. Copyright © 2015 Stefanie Samara Hamblen |
