Persimmon and Cranberry Pie
100 mins (prep 60, cooking 40)
9 ingredients
6-8 servings
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!!!

Categories:  fruit , <-4-hours , pie , pies-and-tarts , time-to-make , dessert ,
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Serving Size (322.14 g)
Servings 6
Amount per Serving
Calories 208.56 Calories from Fat 4.86
% Daily Value *
Total Fat 0.54g 5.0%
Saturated Fat 0.06g 1.91%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 4.45mg 1.11%
Total Carbohydrate 54.88g 109.76%
Dietary Fiber 11.36 g 272.69%
Sugars 31.15 g %
Protein 1.45g 17.4%
Vitamin A 2656.87IU% Vitamin C 25.96mg%
Calcium 25.94mg% Iron 0.57mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
diced, raw, splenda granular, ground nutmeg


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