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.
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.
CHILLY CHERRY POMEGRANATE PIE
What a delicious Dessert!! I love anything with the pomegarnate flavor, and this has just a bit of it - so very tasty!!
Provided by Chef mariajane
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix baking crumbs and butter in a 9-inch pie plate; press onto bottom and up sides of pie plate.
- Add boiling water to jelly powder, stir 2 minutes until completely dissolved. Stir in pomegranate juice. Refrigerate 30 minutes, or until slightly thickened.
- Whisk in 1 cup Cool Whip until well blended. Pour into crust (filling will come near top of crust). Carefully place in freezer.
- Freeze 4 hours or until firm. Top with remaining Cool Whip and place cookies in the center just before serving.
- SUBSTITUTE: Prepare, using any other flavor of jello powder, such as strawberry or raspberry.
Nutrition Facts : Calories 192.3, Fat 15, SaturatedFat 9, Cholesterol 46.1, Sodium 123.4, Carbohydrate 13.8, Fiber 0.1, Sugar 11.2, Protein 1.6
JUICY CHERRY PIE
Lucky you! Tart, or sour, cherry season is in the heart of summer. Choose fresh tart cherries that are bright in color, shiny and plump. They should feel relatively firm when pressed lightly. -Karen Berner, New Canaan, Connecticut
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 hour or overnight., Preheat oven to 375°. For filling, place cherries in a large bowl; drizzle with lemon juice and almond extract. In a small bowl, mix sugar, flour and cinnamon. Sprinkle over cherries and toss gently to coat., On a lightly floured surface, roll 1 dough portion into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough into a 1/8-in.-thick circle; cut out stars or other shapes using cookie cutters. Place top crust over filling. Trim, seal and flute edge. If desired, decorate top with cutouts., Bake 40 minutes. For topping, brush top of pie with milk; sprinkle with sugar. Bake until crust is golden brown and filling is bubbly, 15-20 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 521 calories, Fat 24g fat (12g saturated fat), Cholesterol 41mg cholesterol, Sodium 155mg sodium, Carbohydrate 72g carbohydrate (34g sugars, Fiber 3g fiber), Protein 6g protein.
THE BEST CHERRY PIE
This is a delicious pie filling. It's also a great recipe if you have a helper. If any juice bubbles over, it tastes really good on top of ice cream.
Provided by pomfamilycooks
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h23m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
- Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
- Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
- Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.
Nutrition Facts : Calories 395.2 calories, Carbohydrate 52.7 g, Cholesterol 7.6 mg, Fat 19.6 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 6 g, Sodium 273.8 mg, Sugar 26.6 g
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