Pomegranatepie Recipes

Steps:

• In a stand mixer bowl, combine the egg whites, granulated sugar and salt. Place over a saucepan of boiling water and whisk continuously until the mixture is opaque and ribbony and sugar is completely dissolved, about 10 minutes. (Feel some between your fingers; if it feels smooth without granules, you're good. You can also test readiness by the temperature. The mixture should be around 140 degrees F.)
• Attach the bowl to the stand mixer fitted with the whisk attachment and whip the egg white mixture until the bowl has cooled off and the whites are stiff glossy peaks, about 4 to 5 minutes. Add the powdered sugar and cider vinegar and combine thoroughly.
• Preheat the oven to 210 degrees F and prepare a baking sheet with parchment paper.
• Plop the egg white mixture onto the center of the prepared baking sheet and spread into a 9-inch circle with a well-defined cavity for filling. Bake for 1 1/2 to 2 hours, then turn off the oven and allow to sit in there for another 2 hours. Remove the meringue from the oven and reserve at room temperature in a dry place.
• Place the meringue on a serving dish. Fill the cavity with the Curd, then top with the sliced apple, grapes, pomegranate seeds and candied nuts.
• Combine the orange juice, pomegranate juice, powdered sugar, eggs, egg yolks and salt in a medium heavy-bottomed saucepan over medium-low heat and whisk continuously (not too vigorously, though, just gently) until mixture has thickened, about 15 to 20 minutes. Remove from the stove and add the butter, a chunk at a time, whisking until it is fully melted and combined. Add food the coloring and stir it in.
• Transfer the curd to a dish or container, leaving behind any curdled bits that may have formed on the bottom of the saucepan. Cover the surface of the curd with plastic wrap and refrigerate until cold, about 1 hour.

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.

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.