PERSIMMON AND CRANBERRY PIE
I'm lucky enough to have both neighbors and coworkers with prolific persimmon trees, so wanted a pie recipe to use some of the Fuyu (crisp) persimmons. I wasn't too thrilled with the few I found, so came up with this colorful pie. I have NOT tried to make this with the Hachiya (soft) persimmons and have no idea how it would turn out! I used Splenda, but the same amount of sugar should work. NOTE: If your persimmons are still hard and have not ripened until they give just slightly to pressure, you may want to increase the stovetop cooking time. Personally I like it with the persimmons a little crunchy but I was definitely in the minority. Also, this makes a slightly tart pie. If you like your pies sweet, increase the Splenda or sugar to 3/4 cup. UPDATE: I made this pie for a holiday luncheon at work and substituted sugar for the Splenda. It received rave reviews! UPDATE 6/25/10: My pie just won RESERVE BEST OF SHOW at the Solano County Fair! WOOHOO!!!
Provided by Elisa72
Categories Pie
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Put the diced persimmons, cranberries and 1 3/4 cups of the apple juice in a saucepan. Add the cinnamon and nutmeg.
- Heat over medium low heat until the cranberry skins split.
- Combine the remaining 1/4 cup of apple juice with the 1/4 cup of cornstarch.
- Add the cornstarch/juice mixture to the persimmon mixture and stir until thickened.
- Remove from the heat and stir in the Splenda until well blended.
- Set aside to cool while you prepare the pie crust; put it in a 9" pie pan. If you're using pre-made pie crusts allow the mixture to cool until very warm but not hot.
- Put the mixture in the pie pan and top with the second crust in whatever manner you like. (I used free-floating pastry cut-outs).
- Bake at 400F for 30 to 40 minutes, until the filling is bubbly. Be sure to put a cookie sheet or sheet of aluminum foil on the rack below the pie to catch any drips. (Putting the pie directly on the cookie sheet will disrupt the flow of hot air around the pie).
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Tarique Morgan
[email protected]I'm not a big fan of persimmons, but I loved this pie! The cranberries really balanced out the sweetness of the persimmons.
Arturo Villalon
[email protected]This is the best persimmon pie I've ever had! The crust is flaky and the filling is sweet and tart. I will definitely be making this pie again.
Zulaikan Queen
[email protected]This pie is a great way to use up leftover persimmons. It's also a delicious and festive pie to serve at holiday gatherings.
Manik kirtunia
[email protected]This is a great recipe for a beginner baker. It's easy to follow and the results are delicious.
jacket man
[email protected]I'm definitely going to make this pie again. It's so easy to make and it's always a crowd-pleaser.
Roseelaine Pantohan
[email protected]This is the perfect pie to serve at a fall gathering. The persimmons and cranberries give it a beautiful color and the flavors are amazing.
Md sabbir Hossain
[email protected]I made this pie for a bake sale and it was a huge hit! Everyone loved the unique flavor and the beautiful presentation.
Ryan Dave Malicay
[email protected]This pie is a great way to use up leftover cranberries. It's also a delicious and festive pie to serve at holiday gatherings.
Dipuo Sekgopo
[email protected]This pie was a little too sweet for my taste, but I think that's just because I'm not a big fan of sweet pies. Other than that, it was a well-made pie with a flaky crust and a gooey filling.
Kim Tida
[email protected]I'm not a big fan of persimmons, but I loved this pie! The cranberries really balanced out the sweetness of the persimmons.
Amogh Sankar
[email protected]This is my new favorite pie recipe! It's so easy to make and always turns out perfectly.
Evon Chapman
[email protected]This pie was easy to make and turned out beautifully. The flavors were well-balanced and the crust was perfect.
Paul Boadi
[email protected]I followed the recipe exactly and my pie turned out perfectly. The crust was golden brown and flaky, and the filling was sweet and tart. I would definitely make this pie again.
Acheampong Kennett
[email protected]This pie was a bit too tart for my taste, but I think that's just because I'm not a big fan of cranberries. Other than that, it was a well-made pie with a flaky crust and a gooey filling.
DL Blast Cross
[email protected]I made this pie for a holiday party and it was a huge hit! Everyone raved about the unique flavor and the beautiful presentation.
Nattalie Adams
[email protected]This pie was a bit more work than I expected, but it was worth it. The end result was a beautiful and delicious pie that everyone loved.
Sincerely Nae
[email protected]I've never had persimmon pie before, but I'm so glad I tried this recipe. It was absolutely delicious! The persimmons and cranberries complemented each other perfectly, and the pie had a flaky, buttery crust.
Maxine Perez
[email protected]This persimmon and cranberry pie was a delightful surprise! The combination of sweet persimmons and tart cranberries was perfect, and the pie had a beautiful golden crust. It was easy to make and was a hit with my family.