Prep 1 hr
Cook 40 mins
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!!!
- 2 (9 inch) unbaked pie crusts
- 4 cups peeled and diced fuyu persimmons, cut about 1/4-inch square
- 2 cups raw cranberries
- 2 cups apple juice, divided
- 1⁄4 cup cornstarch
- 1⁄2 cup Splenda granular, sugar substitute
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg, preferably freshly ground
- 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).
We love this pie, had never tried persimmons before this. I suspect it has become a tradition of sorts, as we now look forward to persimmons in the stores so we can make this. It's a great pairing of fruits, and not overly sweet using the half cup of sweetener. We have made it with sugar and with Splenda, with good results using each. We only make one pie a year, and this is it! This year we were a tad short on both the cranberries and the persimmons, so we diced up some apple to bulk up the filling.
Very good pie. Every year I get bags full of Fuyu's from my inlaws tree and I look for recipes to make. I don't know why there aren't very many baking recipes with Fuyu's. I keep planning to use them in apple recipes or create my own but haven't gotten around to it. For this pie, I used refrigerated pie crusts, 3/4 cup sugar, fresh ground nutmeg and a dash of cloves. I added the sugar to the fruit in step 2. I brought it to Thanksgiving and everyone enjoyed it. They commented that the flavor reminded them of strawberries. I think the cranberries totally overpowered the Fuyu flavor but everyone else thought it was just right.