Persimmon Cranberry Pie with Pecan Crumble- the Little Epicurean

I made it with a pie crust topping - Xmas cut outs. The persimmon was a little hard - maybe better to cut in smaller pieces? When using a frozen pie crust - small/normal size - it's too much fruit for it.

subheading: Pie Dough:

1 ¼ cup all-purpose flour

½ teaspoon kosher salt

2 Tablespoons granulated sugar

8 Tablespoons unsalted butter, cold, diced small cubes

1 teaspoon apple cider vinegar*

4 Tablespoons ice water

subheading: Persimmon Cranberry Filling:

1 pound fuyu persimmon, peeled, seeded, and sliced into thin wedges

9 oz (about 3 cups) fresh cranberries

2 Tablespoons granulated sugar

¼ cup dark brown sugar, packed

2 Tablespoons maple syrup

1 teaspoon ground cinnamon

¼ teaspoon fine sea salt

2 ½ Tablespoons cornstarch

subheading: Pecan Crumble Topping:

1 cup all-purpose flour

⅔ cup dark brown sugar, packed

1 Tablespoon granulated sugar

½ teaspoon ground cinnamon

¼ teaspoon fine sea salt

½ cup unsalted butter, sliced into tablespoons

⅔ cup roughly chopped pecans

Directions at thelittleepicurean.com

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