(I looked online for pomegranate pies and found 90% of them were made with pomegranate juice. When I pulled the pomegranate apart and de-seeded it, I understood why there were so few pomegranate pies out there. This is likely my first and last. Also, I added walnuts to improve the texture caused by the seeds from the pomegranate.)
- 5 apples, peeled and sliced
- 1 pomegranate, seeds only
- 1/2 c. walnuts, toasted and chopped small.
- 1/2 tsp. vanilla powder
- 1/2 c. corn starch
- 1/2 c. brown sugar
- 1/2 tsp. cinnamon
- 2 T. lemon juice
Roll out the crust and line the pan, roll the top crust.
Heat oven to 400 degrees.
In a large bowl mix apple slices and pomegranate seeds. Toss with lemon juice.
In a small bow combine flour, starch and spices, whisk until combined, pour over fruit and toss. Pour mixture into the crust. Top with second crust, seal and flute. Cut vents into top.
Bake at 400 for about 45 minutes, or until crust is golden and pie is bubbling.
Cool to warm before serving.
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