Yield: 9-inch pie
In a large bowl, toss together flour, salt, sugar, and diced butter. Cover with plastic wrap and let chill in the freezer until bowl is cold (about 5 minutes).
Using a pastry blender (or two forks), cut cold butter into cold flour until mixture resembles coarse, pebbled sand. Add vinegar and ice water. Fold to combine. Dough will be shaggy.
Dump dough onto a lightly floured work surface and knead until mixture comes together. Pat dough to a thickness of about 1/2-inch. Cover in plastic wrap and let chill in the fridge for at least 1 hour (overnight is best).
Toss persimmon and cranberries with sugar, brown sugar, maple syrup, cinnamon, salt and cornstarch.
In a medium bowl, whisk together flour, brown sugar, sugar, cinnamon and salt. Cut in butter using a fork until the topping is crumbly. Toss in chopped pecans
Preheat oven to 350 degrees F.
Allow chilled dough to sit at room temperature for 5 minutes before rolling. Roll dough on a lightly floured work surface to about 11-inch in diameter and about 1/8-inch in thickness. Place pie plate upside down over the rolled dough to ensure it is the correct size. Transfer dough to pie plate and firmly press into the bottom and sides of plate. Trim excess dough.
Pour persimmon cranberry filling into pie shell. Sprinkle pecan crumble topping all over filling. Bake for one hour until cranberry filling is bubbling and crumble topping is golden brown.
Allow pie to cool to room temperature before slicing. Once pie has cooled, you can also store it in the fridge to chill for easier and cleaner slicing. Serve pie at room temperature, warmed up, or chilled.