This is one of those recipes I’ve had for a while (like since early fall), but just never got to posting. No better day for posting a delayed pie posting than Pi Day (3.14).

The fruit called for in this recipe is a fall combination. However, this recipe has been tested and approved with other great combinations that span more seasonings. The best are apple cranberry and apple blackberry. Really, you can use your imagine to get your seasonally available mix.

All of this fresh snow is making me crave things flavored with mulling spices. This is a perfect solution – some late season blackberries I flash froze from last fall, Gala apples, and ginger molasses cookie topping.

I enjoy making all the components of the recipe from scratch (apple cider, pie crust, and cookies). Included in the recipe below are links to my favorite recipes for each of these items. The cider is particularly enjoyable to make from scratch as it simmer for 3 hours and makes the home smell amazing. These are all things that can be bought for a quick baking solution.

Happy Pi Day. I hope you have a chance to make pie real soon. Please tag us on social media to share photos of your pie results. We would love to see what you are making.



Persimmon Cranberry Pie

Apple cider infused persimmon and cranberries on an all butter crust - soft beneath and crispy, flaked on the edges. Top off the coziness with a ginger molasses cookie crumb.

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  • 1 9 inch unbaked pie crust (I used this recipe from Completely Delicious
  • )
  • 4 cups peeled and chopped persimmons, about ¼ inch sections
  • 2 cups fresh cranberries
  • 1 ¾ cups apple cider juice, divided (I made homemade from
  • ⅓ cup sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ cup cornstarch
  • Topping
  • 1 ½ cups ginger molasses cookies crushed (I used this recipe from Eating Well you could also use store bought or your own favorite recipe)
  • 1 cup all purpose flour
  • 3/4 cup butter, melted and cooled


  1. Preheat oven to 400 degrees F.
  2. Place the persimmons, cranberries, 1 ½ cups apple cider, sugar, cinnamon, and nutmeg in a saucepan. Heat the mixture over medium-low heat until the cranberries pop/split.
  3. In a small bowl, mix the cornstarch into the remaining ¼ cup of cider. Add the starch/cider combination to the pan of ingredients. Stir everything until it has thickened.
  4. Remove the pan from heat and set aside to cool while preparing the topping and crust.
  5. While filling is cooling, place ingredients for the crumb topping in a medium bowl. Mix until it forms a crumb like texture. Set aside.
  6. Roll out the pie crust and place in pie dish. Once fruit mixture has mostly cooled, pour it into the pan lined with the pie crust. Trim and prepare the edges of the crust as desired. I just crimped the edges on mine.
  7. Distribute the crumb topping evenly over the filling.
  8. Bake the pie for 30-40 minutes at 400 degrees F. Place a baking sheet on the rack below the pie to catch any pie drippings. When done, the filling should be bubbly. Cover the edges of the crust with foil if they start to brown before the pie filling is baked through.


Dairy free option - use your preferred vegan pie crust or substitute vegan butter sticks for the butter in the pie crust and topping



397 cal


14 g


59 g


8 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


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