Best 6 Fresh Pomegranate Pie Recipes

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The fresh pomegranate pie is a delightful and vibrant dessert that is perfect for any occasion. Made with fresh pomegranate arils, this pie bursts with sweet and tangy flavor in every bite. The combination of the juicy arils, the creamy filling, and the flaky crust creates a truly memorable dessert experience. Whether you are a seasoned baker or a novice in the kitchen, this guide will provide you with all the necessary information and tips to create a delectable fresh pomegranate pie that will impress your family and friends.

Let's cook with our recipes!

POMEGRANATE PIE



Pomegranate Pie image

This pie has a really interesting texture to it that will keep you coming back for more. Even though sometimes alone the fruit itself can be a little overwhelming, the pie crust gives those flavors a hearty vehicle. Fun fact: The word pomegranate means apple with many seeds!You can make this pie using store bought pie dough, pre-baked pie shells or just use this recipe and make your own perfect pie crust!

Provided by Natalie Lobel

Time 59m59S

Yield 8

Number Of Ingredients 11

pie dough for 1 double-crust pie (9-inch)
4 cup pomegranate seeds
1 cup sugar
1/2 cup pomegranate juice
1 teaspoon vanilla extract
1/4 teaspoon allspice
1/4 teaspoon cinnamon
pinch of salt
1/4 teaspoon ground ginger
2 teaspoon of cornstarch
1 egg

Steps:

  • Preheat oven to 400°F.
  • Roll the pie dough into a large circle and line your 9-inch pie pan with the dough. Roll the second piece of dough into a large circle and cut into 1-inch strips - set aside. This will be used to lattice the top of the pie. Make sure you keep the dough refrigerated until you're ready to assemble otherwise it will get too mushy.
  • In a saucepan over medium heat, combine the pomegranate seeds, sugar, juice, vanilla extract, cornstarch, spices and ginger making sure to coat evenly.
  • Pour the mixture into the chilled pie base and spread evenly. Make a lattice top over the pie and trim the remaining strips. Then crimp the edges by gently pressing down with your index finger between you thumb and index finger of your alternate hand.
  • Mix an egg yolk with some water, and brush the surface of the pie.
  • Cover the edges of the pie with foil so it doesn't burn.
  • Bake for 25 minutes at 400°F then remove the foil.
  • Bake for an additional 15 minutes at 350°F until the filling bubbles.
  • Serve with vanilla ice cream.

Nutrition Facts : ServingSize 1 serving, Calories 317 calories, Sugar 39 g, Fat 9 g, Carbohydrate 59 g, Cholesterol 20 mg, Fiber 4 g, Protein 3 g, SaturatedFat 3 g, Sodium 165 mg

POMEGRANATE PIE



Pomegranate Pie image

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

30 gingersnap cookies, crushed
1/3 cup butter, melted
1 pinch salt
1/3 cup sugar
1 (1/4 ounce) envelope unflavored gelatin
1 1/2 cups pomegranate juice
2 tablespoons lime juice
1 teaspoon grated lime zest
1/4 cup pomegranate seeds (optional)
3/4 teaspoon unflavored gelatin
1/4 cup pomegranate juice
1 1/2 cups heavy cream
2 tablespoons sugar
pomegranate seeds, to garnish (optional)
lime zest (to garnish) (optional)

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.

FRESH POMEGRANATE PIE



Fresh Pomegranate Pie image

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

4 -5 cups yellow skinned pomegranate seeds
2 cups pomegranate juice
1/4 cup cornstarch (I have used up to 1/3 of a cup)
1 cup sugar
1 pre-baked 9 inch pie shell, i made a tart pastry rather than just using a regular pie crust.

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.

PEAR-POMEGRANATE PIE



Pear-Pomegranate Pie image

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

4 Bosc pears (about 2 pounds), peeled and cored
4 Anjou pears (about 2 pounds), peeled and cored
6 tablespoons pomegranate molasses
3 tablespoons unsalted butter, cut into small pieces
3 tablespoons tapioca
3/4 cup light brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
Flour, for dusting
Dough for 2 9-inch pie crusts (see recipe)

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

APPLE-POMEGRANATE SLAB PIE



Apple-Pomegranate Slab Pie image

Spiced apples and sweet pomegranate seeds unite in this pretty pie that easily feeds a crowd.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 16

Number Of Ingredients 12

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
12 cups thinly sliced peeled tart apples (about 4 lb)
1 1/3 cups sugar
1 teaspoon ground cardamom or cinnamon
1/2 teaspoon salt
2 teaspoons grated orange peel
1 teaspoon vanilla
1/2 cup cornstarch
Juice of 2 oranges (about 1/2 cup)
1 cup pomegranate seeds
3 tablespoons whipping cream
2 tablespoons sugar

Steps:

  • Heat oven to 400° F. On well-floured surface, roll 1 pie crust to 16 x 12-inch rectangle. Roll pastry onto rolling pin; unroll into 15 x 10 x 1-inch pan. Press pastry in bottom and up sides of pan.
  • In large bowl, toss apples, 1 1/3 cups sugar, the cardamom, salt, orange peel and vanilla. In small bowl, mix cornstarch and orange juice. Add to fruit mixture; stir to combine. Spoon filling evenly into pastry-lined pan. Scatter pomegranate seeds over filling.
  • On well-floured surface, roll second pie crust to 15 x 11-inch rectangle. Place over filling. Fold top crust over bottom crust to seal, crimping edge slightly with fingers. With small knife, cut slits or decorative shapes in top crust. Brush top crust with whipping cream; sprinkle with 2 tablespoons sugar.
  • Bake 35 to 40 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 45 minutes before serving. Serve warm or cool.

Nutrition Facts : Calories 260, Carbohydrate 48 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 29 g, TransFat 0 g

BRENDA'S APPLE AND POMEGRANATE CRISP



Brenda's Apple and Pomegranate Crisp image

This is a crisp using apples and pomegranate seeds for a festive fall dessert.

Provided by BRENOLA

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h10m

Yield 8

Number Of Ingredients 9

4 medium apples - peeled, cored and sliced
½ pomegranate, skin and light-colored membrane removed
½ cup brown sugar
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
½ cup rolled oats
½ cup all-purpose flour
½ cup white sugar
½ cup unsalted butter, melted

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking dish.
  • In a large bowl, toss together the apples, pomegranate seeds, brown sugar, cinnamon, and nutmeg. Spread evenly into the prepared pan. In the same bowl, stir together the oats, flour and sugar. Rub in the butter between your fingers until the mixture resembles coarse crumbs. Sprinkle over the top of the fruit.
  • Bake for 45 minutes in the preheated oven, or until the apples are soft. Let stand 10 minutes before serving. Serve warm or at room temperature.

Nutrition Facts : Calories 295.5 calories, Carbohydrate 47.4 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 2.9 g, Protein 1.9 g, SaturatedFat 7.4 g, Sodium 7 mg, Sugar 34.7 g

Tips:

  • Choose ripe pomegranates: Look for pomegranates that are heavy for their size, with a deep red color and no soft spots.
  • Prepare the pomegranates: Cut the pomegranates in half and scoop out the seeds. You can use a spoon or a fork to help you.
  • Make the pie crust: You can use a store-bought pie crust or make your own. If you're making your own, be sure to chill the dough for at least 30 minutes before rolling it out.
  • Assemble the pie: Place the bottom crust in a pie plate and trim the edges. Spread the pomegranate seeds evenly over the bottom crust. Top with the top crust and crimp the edges to seal.
  • Bake the pie: Bake the pie at 375 degrees Fahrenheit for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
  • Let the pie cool: Let the pie cool for at least 1 hour before serving.

Conclusion:

Fresh pomegranate pie is a delicious and unique dessert that is perfect for any occasion. With its vibrant red color and sweet-tart flavor, this pie is sure to impress your guests. Follow these tips to make the best pomegranate pie possible.

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