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Rustic Apple Pomegranate Pie

04 Dec

 

 

 

 

 

 

Last weekend I discovered my new favorite item in the produce section.  They are ready to use pomegranate arils.  No longer will I have to suffer with stained red fingernails when I want to enjoy those crunchy, tart, and juicy little pieces of fruit!  Then, I got to thinking about how many ways I could use them and decided that I would make a Rust Apple Pomegranate Pie.  To keep things easy, I went with a “rustic” style of pie or tart.  This means that instead of worrying about making the crust look beautiful, you can just fold it over, pop it in the oven and not have to worry about it.  (I even had my 2 year old son help me out with it)  A pie that is ready in 15-20 minutes of prep work?  Yes…it’s true….and this one is delicious!  The tender soft apples and the slight crunch that remains in the pomegranate seeds is the perfect combination and the taste of fresh ginger and spices is amazing.  Top this off with some fresh whipped cream or your favorite vanilla ice cream and enjoy!

Rustic Apple Pomegranate Pie

  • 1 – 9-inch Pie Crust  (your favorite homemade or store bought ready-to-roll
  • 3 or 4- Large Granny Smith Apples, peeled and sliced into 1-inch pieces (about 5 cups)
  • 1 Cup Pomegranate Arils (you can find them in the refrigerated produce section of the grocery store or club store)
  • 1 Tbsp Ginger, fresh, grated
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 cup Dark Brown Sugar
  • 3 tsp Vanilla Extract
  • 1/8 tsp Salt, iodized
  • 3 Tbsp Flour, plus extra for rolling pie crust
  • 2 Tbsp Milk
  • 1 tsp Sugar, granulated white

 

Directions:

Preheat oven to 375 degrees.  In large mixing bowl combine apples, pomegranate arils, ginger, cinnamon, nutmeg, brown sugar, vanilla, salt, and flour.  Toss gently until all the fruit is evenly coated.  Set aside.

Working on flat, lightly flour surface, roll pie dough until 12 inches in diameter.  Transfer crust to prepared baking sheet.  (can use parchment paper if you like)  Lay pie crust flat and spoon fruit into the center, leaving 2 inches around the edge.  Gently fold the crust up the side of the mounded fruit.  Be sure to seal any tears if you make them.  Brush the crust with milk (or egg white wash) and sprinkle with sugar.  Bake for 35 minutes or until crust is golden and the fruit starts to bubble and is tender.  Let cool slightly before serving.  Enjoy!

 

 
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