Persimmon Pie

Once again, I was inspired by my friend's use of persimmons and decided to copy her (thanks for the great idea, Janene!).  She posted a picture of her persimmon cranberry pie.  I happened to have fresh cranberries on hand, so I made this same pie, too.

Yum!

 I just treated the persimmons like apples; I peeled them and sliced them in long, thinner slices.  Then, to be sure that the persimmons were soft enough since they were semi-firm to the touch, I put my sugar, persimmons, cranberries, cinnamon, and a squeeze of lemon juice in a saucepan and gently simmered them until the persimmons were just soft.  After I took it off the heat, I mixed in 1/3 cup of flour and poured the filling into the pie crust.  I baked the pie at 400 degrees F for about 50 minutes, until the filling was just bubbling and the crust was golden brown.  The whole family was thrilled with the results!