CHILLY CHERRY-POMEGRANATE PIE
The secret to delicious success? Pack fruity flavor into every bite by making JELL-O Gelatin with juice. Then whisk in COOL WHIP for an airy, refreshingly chilly treat.
Provided by My Food and Family
Categories Pie
Time 4h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in pomegranate juice. Refrigerate 25 to 30 min. or until slightly thickened.
- Whisk in 1 cup COOL WHIP until 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 cookies just before serving.
Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
RECIPE: PEAR-POMEGRANATE PIE
Make and share this Recipe: Pear-Pomegranate Pie recipe from Food.com.
Provided by DaniAmor
Categories Pie
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 10
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 1½ 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.
- Yield: One 9-inch pie, 8 servings.
Nutrition Facts : Calories 387.3, Fat 14.9, SaturatedFat 6.1, Cholesterol 11.4, Sodium 286.8, Carbohydrate 64.6, Fiber 5.5, Sugar 37.6, Protein 2.1
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.
SEVILLE MERINGUE PIE WITH POMEGRANATE
With fluffy meringue on top and zesty Seville oranges underneath, this sumptuous pie with pomegranate topping is a spectacular seasonal dessert
Provided by Jane Hornby
Categories Dessert
Time 1h40m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 551 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 62 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
PEAR-POMEGRANATE PIE
In this welcome departure from the traditional apple pie, a combination of Anjou and Bosc pears are caramelized in a mixture of pomegranate molasses and butter, then combined with a smaller portion of fresh, uncooked pears. The whole glorious mess is then dumped into an all-butter crust and baked until tender. The happy result is a pie that's soft and sweet, tangy and toothsome, and oh so good. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield One 9-inch single pie, 8 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 437, UnsaturatedFat 3 grams, Carbohydrate 89 grams, Fat 7 grams, Fiber 8 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 434 milligrams, Sugar 45 grams, TransFat 0 grams
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