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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Md Foujul Kabir
[email protected]Overall, this is a great recipe for a persimmon and cranberry pie. It's a bit time-consuming, but it's worth the effort.
Junaid Rajpoot
[email protected]This pie is really good, but it's a lot of work. I think I'll only make it for special occasions.
Maleeha Ajmal
[email protected]I had some trouble getting the crust to come together. I think I might have added too much water.
Rashi Desi vellog
[email protected]This pie is a bit tart for my taste, but I still enjoyed it. I think I'll try adding more sugar next time.
bam raman
[email protected]I've made this pie several times now, and it's always a hit. It's the perfect dessert for a special occasion.
feni “feni prank” prank
[email protected]This is a beautiful pie, and it tastes even better than it looks. The persimmon and cranberry filling is perfectly balanced, and the crust is flaky and buttery.
Hdj Jrjr
[email protected]I made this pie for a potluck and it was a huge hit! Everyone loved it, and many people asked for the recipe.
KHRISTIFFER
[email protected]This pie is a bit time-consuming to make, but it's totally worth it. The end result is a stunning and delicious pie that will impress your guests.
Jillian Mueller
[email protected]I followed the recipe exactly and my pie turned out perfectly. It's so delicious and I'm so glad I tried it.
Sarah Yusuf
[email protected]I'm not usually a fan of persimmon pie, but this recipe changed my mind. The cranberries add a nice tartness that balances out the sweetness of the persimmons.
Gene Jones
[email protected]This is the best persimmon pie I've ever had! The persimmons and cranberries are a perfect match, and the crust is to die for.
nyoka siyabonga
[email protected]I made this pie for a holiday gathering and it was a huge hit! Everyone loved the unique flavor and the beautiful presentation.
Eyakub Hossen
[email protected]This persimmon and cranberry pie is an absolute delight! The combination of sweet persimmons and tart cranberries is perfectly balanced, and the pie crust is flaky and golden brown.