Recipe by Amber W
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.
Top Review by drsclifton
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.
- 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 See How It's Made
- 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.