Pear-Pomegranate Pie
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4Bosc pears (about 2 pounds), peeled and cored
- 4Anjou pears (about 2 pounds), peeled and cored
- 6tablespoons pomegranate molasses
- 3tablespoons unsalted butter, cut into small pieces
- 3tablespoons tapioca
- ¾cup light brown sugar
- ½teaspoon ground ginger
- ¼teaspoon salt
- Flour, for dusting
- Dough for 2 9-inch pie crusts (see recipe)
Nutritional analysis per serving (8 servings)
450 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 92 grams carbohydrates; 8 grams dietary fiber; 46 grams sugars; 6 grams protein; 434 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 1½ tablespoons butter over pears. Cook, turning occasionally, until pears are well caramelized on all sides (but not cooked through), about 5 minutes.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
I was confused about the tapioca used, and ended up using Kraft Minute Tapioca, for the sole reason that the box said 'a great addition to any pie' and the amount recommended for an apple pie was what is recommended in this recipe. I'll definitely make this again.
I made my own pomegranate molasses, which I would recommend. It was easy and was not particularly time consuming. 2 pomegranates made ~ 10 tbsp of molasses. http://healthynibblesandbits.com/pomegranate-molasses/
I make apple pie and freeze them uncooked. I baked them covered for around 25 minutes then uncover. Comes out flaky and like a freshly made pie.
I used 8 pounds and it fit perfectly into my 24 cm pie plate. The pie came out glorious and tasty encased by Melissa's all butter crust. The tapioca flour worked just fine. Bake time for me was 1 1/2 hours and I had to turn the heat back up to 425 before the filling bubbled. The pomegranate molasses was an interesting ingredient but I can't say with the quantity called for I noticed the taste.
I made this pie and right off I altered the recipe by cooking down the pomegranate syrup with another 1/2 cup of pomegranate juice to make the glaze a bit more tart and I reduced the sugar by half. We ate the pie and it still was too sweet for all five of us at Thanksgiving. Another take away was that because the pears were in such large chunks, we had to really work to cut bite size pieces to eat. My take away suggestions are: Add pomegranate juice to the glaze. Use way less sugar. Cut the pears into eighths or smaller. The idea for the pie is great but I would alter the instructions the next time.
I incorporated several comments into my pie and am happy I did, though I don’t think I’d make this again. As others mentioned, the color of the sauce is very unappetizing and I wasn’t wowed by the flavor. My journey: -made my own pomegranate molasses with one of the links shared (this took ages) -used the plum chutney pie crumb topping (not my original plan, but a store-bought crust wasn’t working well) -used 7 pears (Bosc, Asian, and Gem) sliced in eighths and did all of them in sauce -Placed the sautéed pears first on a plate before transferring to a bowl, so less juice was in the mix (I had no issues with wetness or overbubbling) -used 3tbsp of flour instead of tapioca and only 1/2c brown sugar -sprinkled fresh pomegranate arils on top of filling before topping with crumble
Wonderful result. Great hit with everyone! I actually didn't have any sugar (brown or otherwise) to add and found the pie sweet enough with the pomegranate molasses and natural sugar of the pears alone. I also didn't have any tapioca but did have arrow root flour which I put in about a tablespoon of as a thickening agent in place of the tapioca. It worked as expected.
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