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Categories:Viewed: 103 - Published at: 3 years ago
Ingredients
- 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
Method
- 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).
