Crisp Persimmon Pie

By Sunset
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2 1/2 pounds firm-ripe Fuyu persimmons

1/3 cup granulated sugar

1/3 cup firmly packed brown sugar

2 1/2 tablespoons quick-cooking tapioca

1 teaspoon ground cinnamon

1/2 teaspoon grated orange peel

1/2 teaspoon grated lemon peel

3 tablespoons lemon juice

Refrigerated pastry for a double-crust 9-inch pie (15-oz. package), at room temperature

1 tablespoon butter or margarine, cut into small pieces

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