Preheat your oven to 400°F

Take one half of your all-butter pie crust out of the fridge to rest and soften slightly!*

Mix an egg wash by beating 1 egg and combing with 1 tbsp cream.

Slice your fuyu persimmons into 1/4 inch thick slices (either wedges or rounds work).

Scoop out half the flesh of your hachiya persimmon and combine it with your fuyu slices. Add in the sugar, ginger, cardamom, vanilla, and flour. Stir to combine.

Roll out your dough to a circle 1/8 inch thick. Place on a baking sheet and brush with your egg wash. Scoop out the remaining hachiya persimmon flesh and brush onto the center of your dough in a circle.

Arrange your candied ginger and persimmon slices in the center of your dough. Leave a 1/2-1 inch rim of dough around all sides of your fruit. Pour any remaining fruit/sugar/spice mixture over the top.

Starting with the section closest to you, fold the dough rim up over the fruit and pleat any excess. Turn clockwise and do the same with the next section until all dough is folded over the fruit arrangement. (You will still see a large amount of fruit in the center!

Brush the outer dough with your egg wash. sprinkling about 2 tbsp of sugar over the fruit and dough.

Place into the oven and cook for 30-40 minutes.

Remove from oven, let cool slightly before serving.