POMEGRANATE PIE
This pie has a really interesting texture to it that will keep you coming back for more. Even though sometimes alone the fruit itself can be a little overwhelming, the pie crust gives those flavors a hearty vehicle. Fun fact: The word pomegranate means apple with many seeds!You can make this pie using store bought pie dough, pre-baked pie shells or just use this recipe and make your own perfect pie crust!
Provided by Natalie Lobel
Time 59m59S
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 serving, Calories 317 calories, Sugar 39 g, Fat 9 g, Carbohydrate 59 g, Cholesterol 20 mg, Fiber 4 g, Protein 3 g, SaturatedFat 3 g, Sodium 165 mg
APPLE-POMEGRANATE SLAB PIE
Spiced apples and sweet pomegranate seeds unite in this pretty pie that easily feeds a crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 260, Carbohydrate 48 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 29 g, TransFat 0 g
POMEGRANATE PIE
make this dessert in the morning and it will be ready for dessert after dinner. you can also make this a day in advance. the cooking time reflects the refrigeration time.
Provided by chia2160
Categories Pie
Time 3h40m
Yield 1 pie
Number Of Ingredients 15
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.
FRESH POMEGRANATE PIE
There are two kinds of pomegranates. The red kind that we grew up eating and our mothers cursed because of the staining quality, and that are most plentiful in stores. There is another variety that has a yellow/green skin and the seeds are pink rather than red. It takes both kinds to make this pie. I came up with this a couple of years ago when I was craving a fresh fruit pie and fresh berries in November are outrageously expensive. I had picked pomegranates at my cousins house and had found the yellow pomegranates growing on the side of the road in a very rural area. I experimented and took it to a church potluck social. It was the hit of the social, and it satisfied my craving for fresh fruit pie. It is requested everytime I get together with my family for Thanksgiving or Christmas.
Provided by Amber W
Categories Tarts
Time 2h5m
Yield 1 pie
Number Of Ingredients 5
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.
PULLED LAMB SHOULDER WITH STICKY POMEGRANATE GLAZE
Cooking the meat really slowly in fruit juice makes it meltingly tender, and the juices double up as a sweet glaze
Provided by Cassie Best
Categories Dinner, Main course
Time 5h20m
Yield 6
Number Of Ingredients 12
Steps:
- Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. Put the lamb in a large roasting tin and tip the marinade over the top. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days.
- Remove lamb from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 3. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hrs.
- Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, re-cover the lamb and continue cooking for 30 mins. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy - this may take up to 30 mins.
- Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.
Nutrition Facts : Calories 668 calories, Carbohydrate 33 grams carbohydrates, Fat 39 grams fat, Fiber 1 grams fiber, Protein 46 grams protein, SaturatedFat 19 grams saturated fat, Sodium 1.3 milligram of sodium, Sugar 32 grams sugar
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