Persimmon and Cranberry Pie
Delight your taste buds with the vibrant flavors of this Persimmon and Cranberry Pie, a festive dessert that’s perfect for the holidays or any special gathering. Combining the naturally sweet, honey-like flavor of ripe persimmons with the tart brilliance of fresh cranberries, this pie strikes the perfect balance between sweet and tangy. The filling is enhanced with warm spices like cinnamon and nutmeg, a touch of vanilla, and a medley of sugars, all encased in a flaky, golden pie crust. A beautiful egg wash gives the crust a glossy finish, while an optional sprinkle of coarse sugar adds a satisfying crunch. Serve this show-stopping pie warm or at room temperature, paired with a scoop of vanilla ice cream or a dollop of whipped cream for an unforgettable dessert experience. Whether you're celebrating the holiday season or simply indulging in comfort food, this Persimmon and Cranberry Pie is sure to impress!
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Recipe Information
Ingredients
- 2 cups Persimmons (ripe and soft, peeled and pureed)
- 1 cup Fresh cranberries
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 tablespoons Cornstarch
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (cubed)
- 2 crusts Premade pie crust (top and bottom)
- 1 large Egg (beaten, for egg wash)
- 1 tablespoon Coarse sugar (for topping, optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the persimmon puree, fresh cranberries, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and vanilla extract. Stir well to combine and ensure the cornstarch is evenly distributed.
Roll out one of the pie crusts and fit it into a 9-inch pie pan. Trim any excess dough hanging over the edges of the pan.
Pour the persimmon and cranberry filling into the pie crust, spreading it out evenly. Dot the surface with the cubed butter.
Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal the crusts together. If desired, cut decorative slits or shapes into the top crust to allow steam to escape.
Brush the top crust with the beaten egg and sprinkle coarse sugar over it (if using).
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50–55 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2–3 hours on a wire rack before slicing. This will help the filling set.
Serve warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 525 mg | 23% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 39.9 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 204 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
