Dump crust mixture onto a lightly floured board. Shape into a ball and cut in half. Working quickly so the dough does not become warm, roll half of the dough to fit in the bottom and up the sides of a 9 x 13 x 1inch baking pan, lightly flouring board as necessary. Pour persimmons into the crust, scraping bowl, and pat gently and evenly to cover crust. Sprinkle pomegranate arils evenly over persimmons. Top with cooled brandy-bacon caramel, spreading evenly to cover fruit. Roll out remaining dough to fit over the top of the pan, overlapping edges ½ inch. Place dough on top of caramel, crimping edges to seal.