Pomegranate Pie Recipes

POMEGRANATE PIE

Steps:

• Preheat oven to 400°F.
• Roll the pie dough into a large circle and line your 9-inch pie pan with the dough. Roll the second piece of dough into a large circle and cut into 1-inch strips - set aside. This will be used to lattice the top of the pie. Make sure you keep the dough refrigerated until you're ready to assemble otherwise it will get too mushy.
• In a saucepan over medium heat, combine the pomegranate seeds, sugar, juice, vanilla extract, cornstarch, spices and ginger making sure to coat evenly.
• Pour the mixture into the chilled pie base and spread evenly. Make a lattice top over the pie and trim the remaining strips. Then crimp the edges by gently pressing down with your index finger between you thumb and index finger of your alternate hand.
• Mix an egg yolk with some water, and brush the surface of the pie.
• Cover the edges of the pie with foil so it doesn't burn.
• Bake for 25 minutes at 400°F then remove the foil.
• Bake for an additional 15 minutes at 350°F until the filling bubbles.
• Serve with vanilla ice cream.

PEAR-POMEGRANATE PIE

Steps:

• Preheat oven to 425 degrees. Quarter 6 pears. In a large skillet over medium-high heat, bring 3 tablespoons molasses to a boil. Let simmer about 2 minutes, until molasses thickens. Arrange half the quartered pears in a single layer in skillet. Sprinkle 1 1/2 tablespoons butter over pears. Cook, turning occasionally, until pears are well caramelized on all sides (but not cooked through), about 5 minutes.
• Scrape pears and molasses into a bowl. Add tapioca and toss to combine. Repeat cooking process with remaining molasses, butter and quartered pears. Add second batch of pears to bowl; combine.
• Thinly slice remaining pears and add to bowl. Stir in sugar, ginger and salt. On a lightly floured surface, roll out both crusts to 12-inch circles. Place one crust in 9-inch pie plate. Scrape pear filling into crust.
• Cut remaining dough into strips about 1 inch thick. Top pie with strips, weaving them into a lattice. Crimp edges to seal. Place pie on a foil-lined, rimmed baking sheet.
• Bake for 15 minutes; reduce heat to 350 degrees and continue baking until crust is dark golden and pears are tender when pricked with a fork, about 45 minutes more. Let cool for 30 minutes before slicing.

FRESH POMEGRANATE PIE

Steps:

• Deseed the yellow pomegranates and put into a large enough bowl to allow folding.
• Make sure to remove any of the white membrane as it is very bitter.
• This step is the most time consuming step but it's worth it.
• Juice the red pomegranats by cutting them in half and using a citrus juicer, this is messy so make sure do it some place easy to clean and either wear old clothes or an apron.
• You want to end up with 2 cups of juice.
• Mix the corn starch into the sugar and add to the pomegranate juice cook over a medium heat until it is thickened.
• This makes a glaze like for a strawberry or blueberry pie.
• Cool the mixture and fold into the bowl of seeds folding gently so as not to break the seeds.
• If you bruise the seeds it will make the glaze runny and the filling will not stick together.
• Pour glazed seed mixture into the pie or tart shell.
• You can serve immediately or refrigerate for a while.
• Top with whipped cream and enjoy.

APPLE-POMEGRANATE SLAB PIE

Steps:

• Heat oven to 400° F. On well-floured surface, roll 1 pie crust to 16 x 12-inch rectangle. Roll pastry onto rolling pin; unroll into 15 x 10 x 1-inch pan. Press pastry in bottom and up sides of pan.
• In large bowl, toss apples, 1 1/3 cups sugar, the cardamom, salt, orange peel and vanilla. In small bowl, mix cornstarch and orange juice. Add to fruit mixture; stir to combine. Spoon filling evenly into pastry-lined pan. Scatter pomegranate seeds over filling.
• On well-floured surface, roll second pie crust to 15 x 11-inch rectangle. Place over filling. Fold top crust over bottom crust to seal, crimping edge slightly with fingers. With small knife, cut slits or decorative shapes in top crust. Brush top crust with whipping cream; sprinkle with 2 tablespoons sugar.
• Bake 35 to 40 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 45 minutes before serving. Serve warm or cool.

POMEGRANATE PIE

Steps:

• preheat the oven to 350.
• for crust:.
• mix cookie crumbs, melted butter and salt in a bowl.
• press into bottom and up the sides of a pie plate.
• bake for 12 minutes until browned, remove and place on a wire rack to cool.
• bottom layer:.
• in a small saucepan mix sugar and gelatin together.
• add the juices and zest and heat over medium until dissolved, about 5 minutes.
• refrigerate for 15 mniutes.
• stir in pomegranate seeds and pour into pie crust.
• refrigerate for 45 minutes.
• top layer:.
• in a small glass bowl sprinkle gelatin over 1/4 c pomegranate juice.
• let it stand 5 minutes to soften, then heat in a microwave for 20 seconds until softened.
• meanwhile beat cream and sugar with an electric mixer until soft peaks form.
• slowly add cooled pomegranate mixture, beat until stiff peaks form.
• remove the pie from the refrigerator and add whipped cream over bottom layer.
• garnish with lime zest and pomegranate seeds.
• refrigerate 2 hours or until firm enough to slice.

SEVILLE MERINGUE PIE WITH POMEGRANATE

Steps:

• Using a little flour to dust the surface, roll out the pastry to the thickness ofa£1coin and use to line a 20cm loose-bottomed tart tin. Leave the excess overhanging and prick the base with a fork. Chill for 30 mins until firm. Heat oven to 200C/180C fan/gas 6. Put the tart tin on a baking sheet, then line the pastry with foil and fill with baking beans. Bake for 15 mins or until the pastry is firm and dry, then remove the beans and foil. Bake for 20 mins more or until the pastry is golden brown and biscuity. Leave to cool.
• Pour the milk into a pan and bring to a simmer. In a large mixing bowl, whisk together the cornflour, sugar, orange zest, juice and marmalade. Pour the warm milk into the bowl, whisking constantly. Put the mixture in a clean pan and cook over a low heat, stirring all the time, until simmering and thickened. The custard might look a bit lumpy at first, but keep stirring and it will come together. Take off the heat and beat in the butter, followed by the egg yolks.
• For the meringue, whisk the egg whites to stiff peaks in a large bowl. Add the sugar in four additions, whisking back to stiff peaks after each, to make a thick meringue. Whisk in the cornflour.
• Trim the edges of the pastry case with a small serrated knife. Warm the orange filling until it bubbles, stirring occasionally. Spoon the filling into the case and smooth the top. Carefully spoon the meringue on top of the hot filling, starting at the edge and working towards the middle to prevent the meringue from sinking. Gently swirl the meringue down to meet the pastry all around the edge of the tart.
• Bake for 15-20 mins or until the meringue is pale golden brown. Cool for at least 1 hr, then remove from the tin and serve scattered with the pomegranate seeds.