I'm one of those people who lives to eat rather than eating to live. I love good food, and I love sharing healthy and delicious recipes.
Apple Pomegranate Pie Recipe
I don't know about you, but I'm always excited when I see pomegranates showing up in the grocery store each fall. I had plans to make an apple pie, but I decided to experiment by adding pomegranate into the mix, and it definitely was a good decision!
This pie is easy to make, and the honey crisp apples mixed with the warm fall spices, and the little bit of crunch from the tart pomegranate is the perfect way to capture the flavor of fall and combine it all inside of a delicious crust.
This pie would be perfect for any holiday gathering or just for any time that you'd like to enjoy an amazingly delicious pie!
- About 5 cups (or approximately 4 apples) honey crisp apples, peeled and chopped into thin bitesize pieces
- 1 cup pomegranate arils (about 1/2 a large pomegranate)
- 2 tablespoons white sugar (optional)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup flour
- 2 tablespoons lemon juice
- 2 pie crusts, store-bought or homemade
- Prepare the pie crust in advance or purchase a premade refrigerated pie crust. I'm a big fan of Pillsbury's refrigerated pie crust for a quick and easy pie with little preparation time.
- Preheat the oven to 425 degrees while preparing the pie filling.
- Mix all pie filling ingredients in a medium-sized bowl.
- Press the bottom layer of the pie crust into a 9-inch pie pan, and then fill it with pie filling. Be careful not to overfill the pan. I had a little bit of excess filling when I made this pie, so I opted to pull out some of the excess apple pieces in order to keep as much pomegranate in the pie as possible.
- Follow the tutorial below for a latticed top crust or if you want a regular top crust, spread the top crust over the top of the pie. Tuck the top edge under the bottom edge and decorate the edge and top of the pie as desired. Cut several air vents in the top of the crust with a knife (five vents should be sufficient).
- Bake for 30 to 40 minutes or until the crust is a desirable golden brown color. After the first 15 to 20 minutes, remove the pie and put foil around the edges to avoid overcooking the edges of the crust.
- Remove from the oven and let cool for at least 2 hours before serving so that the pie filling doesn't end up oozing all over the place. If you prefer pie warm, let it cool down and then warm it back up. You can reheat your pie in the oven by covering the crust with foil and then baking it for about 10 minutes at 350 degrees.
How to Make a Latticed Pie Crust (It's Easier Than You Think!)
I was a little bit nervous about attempting a latticed pie crust for the first time, but it turns out it's not nearly as intimidating as I thought it would be. In fact, it reminded me of one of the art projects I did in elementary school, and I thought the addition of this artful element made the pie preparation process even more fun!
Rather than try to explain what to do, I'm going to include a video that will show you in a matter of minutes how to create a beautifully latticed top crust.
© 2020 Rebecca Young