Fresh Pomegranate Pie
photo by drsclifton
- Ready In:
- 2hrs 5mins
- Ingredients:
- 5
- Yields:
-
1 pie
ingredients
- 4 -5 cups yellow skinned pomegranate seeds
- 2 cups pomegranate juice
- 1⁄4 cup cornstarch (I have used up to 1/3 of a cup)
- 1 cup sugar
- 1 pre-baked 9 inch pie shell, i made a tart pastry rather than just using a regular pie crust.
directions
- 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.
Reviews
-
After appearing on our Thanksgiving table for 2 years in a row, a new tradition has been launched. We almost didn't make it because we thought the texture would be awful. Not so, everyone loved it! We have a big bush in the back yard and every year we get more pomegranates so we were looking for good recopies.
RECIPE SUBMITTED BY
Amber W
United States