1 (9 inch) unbaked pie crust
2 eggs
1 1/2 teaspoons lemon zest
1 (28 ounce) can sliced persimmon
1/2 cup white sugar
1/2 teaspoon vanilla extract
1/2 cup pineapple juice
1 cup butter, softened
1 teaspoon vanilla extract
6 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon lemon zest
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon ground black pepper
Preheat oven to 375 degrees F (190 degrees C).
Deflate the flour. Beat together the sugar, lemon zest, persimmon, sugar, vanilla, pineapple juice, butter, lemon juice and cinnamon. Divide the dough in half and press into the bottom of each pie shell. Sprinkle top with pineapple and sprinkle with butter. Press dough into pie crust.
Bake in preheated oven for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Allow to cool and chill 2 hours before cutting.