Fuyu persimmons are getting ripe on the trees so it’s time to start making pie filling, breads or pudding. If you have a lot of persimmons, you may want to try making this Persimmon-Cranberry Pie Filling to have on hand during the holidays. One quart of this pie filling is enough for an 8″ pie.
Once the filling is prepared, it is packed into quart jars and placed in a hot water bath for 25 minutes to seal. This recipe uses a product called Clear Jel which is a cornstarch derivative and is the perfect thickening agent for this filling. Be sure to use the “cook-type” of Clear Jel for this recipe. Clear Jel can be found online at: Hoosier Fill Farms
After the filling is made, it’s simple to add the filling to a prepared shortbread crust. For the pie above, the topping is 1 1/2 cups flour, 4 tablespoons butter and 2 tablespoons Splenda for Baking, combined well and sprinkled over the pie filling. The pie was then baked at 375F for about 45 minutes, or until the filling started to bubble.
For recipe, click here: Persimmon and Cranberry Pie Filling Recipe
To learn more about Clear Jel, here is a good article: Living Homegrown – Using Clear Jel
Be sure to check out the recipe above and give this a try. My efforts yielded 15 quarts of pie filling, enough for the upcoming holidays. See ya in the kitchen ~ Barbara