If you plan to make all-butter pie crust from scratch, you can use this my favorite all-butter pie crust recipe.

If you are a sourdough baker and has lots of discard, you can use some to make this sourdough discard pie crust

Combine all-purpose flour,ground cinnamon, light brown sugar, and salt in a mixing bowl. Add the cold diced butter pieces and vanilla extract.

Rub the flour mixture against the butter pieces until you no longer see the butter. You will have moist uneven sizes of clumps. Add chopped pecans and toss around to roughly combined

Transfer the streusel and store in an air-tight container in the fridge for a minimum of 1 hour and up to 2 weeks or in the freezer for up to 2 months. I recommend chilling the streusel for at least 1 hour in the fridge or 30 minutes in the freezer if you are pressing for time. It hardened after you chilled it. You can just break large clumps into smaller clumps when you are ready to use it

Core the apples. I did not remove the peel. You can if you want to. Cut the apple into ¼-inch thick slices. Remove the leaves and the stems on top. There's no need to remove the skin. It is edible. Cut the persimmon in half and then slice each half into ¼ inch wedges.

Combine lemon juice, ground cinnamon, salt, brown sugar, and tapioca flour in a large mixing bowl. Add the apple and persimmon slices and toss to combine. Make sure they are coated evenly

15 minutes before you plan to bake, set your oven rack at the lowest and put a baking stone or baking steel or inverted baking pan on the rack and start preheating the oven at 400 F (200 C) for conventional oven, 380 F (190C). We want the baking stone/baking pan hot and nice to prevent soggy crust

Combine dust ingredients: flour + sugar and scatter the combo at the bottom of the pie crust. This creates a barrier between the filling and the bottom crust. This also helps to prevent soggy crust

Scrape ½ of the filling into the pie crust and use a spatula to kinda flatten the filling to make sure there is not much gap in between the filling. Then pile on the rest of the filling and do the same

Scatter ½ of the streusel on top of the filling. Breaking some large clumps into smaller clumps if necessary. Press them down a bit on the filling. Scatter the rest evenly on top of the filling. Just gently press them down a bit. It may seem like lots of streusel, but trust me, it's not. It's the perfect amount after baking

Line another baking pan with parchment paper and put the assembled pie on top. This is to catch any juices bubbling over during baking

Place the baking pan with the assembled pie on top of the baking steel/stone/inverted pan and bake for 30 minutes

After 30 minutes, reduce the temperature to 350 F (180 C) and loosely tent with aluminum foil, shiny side facing up, bake for another 60 minutes or until the juices are bubbling.

Remove the baking pan from the oven and place on top of a cooling rack and let it cool down for at least 6 hours before cutting into it. If you slice the pie when it's hot, it's going to fall apart

You can store the pie, covered, at room temperature for about 2 days.

You can read more tips in my post that may answer your questions not covered in the recipe card