Ingredients for Persimmon And Cranberry Pie
- 2 unbaked pie crusts
- 4 cups peeled and sliced Fuyu persimmons
- 1 1/2 cups raw cranberries
- 1/4 cup apple juice
- 1/4 cup cornstarch
- 1/2 cup Splenda granular
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
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How to Make Persimmon And Cranberry Pie
- Preheat oven to 375°F (190°C).
- In a large saucepan, combine persimmons, cranberries, sugar/splenda, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and the persimmons are tender but still hold their shape (about 10-15 minutes, longer if persimmons are very firm).
- Pour the filling into a 9-inch pie crust (homemade or store-bought).
- Top with the remaining pie crust, crimping the edges to seal. Cut slits in the top crust to allow steam to escape.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, cover the edges with foil.
- Let the pie cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
37g
Fat
25g
Carbs
15g
