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!
- pie dough for 1 double-crust pie (9-inch)
- 4 Cups 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 Teaspoons of cornstarch
- 1 egg
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.