Recipe(tried): Crisp Persimmon Pie

This is for Marilyn in Tracy CA.
We grew Fuju's in Ca & this is my mom (allene stone's) favorite recipe:

CRISP PERSIMMON PIE

8 cups peeled & sliced Fuyu persimmons (firm ones)
1/3 cup white sugar
1/3 cup brown sugar
2 1/2 tbsp quick cooking tapioca
1 tsp cinnamon
1/2 tsp grated orange peel
1/2 tsp ginger
3 tbsp lemon juice

In a large bowl, gently stir everything together. Put in 9 inch pie crust, dot with 2 tablespoons butter. Cover with remaining pastry.

Bake at 425 degrees F on lowest rack for 45 minutes.

Fuji are not astringent & can be eaten as an apple, preferably peled. They will soften after putting in the freezer, but use fresh firm ones for the above pie. Merry Christmas! Linda