Pomegranate Pie
How to make Pomegranate Pie?
Ingredients
- 1 egg
- 125 grams of butter (kept at room temperature)
- 1 medium sized grated lemon peel
- 125 grams of granulated sugar
- 250 grams of flour
- 1pack baking powder
- 3 large pomegranates
- 1 tablespoon of starch
- 1 tablespoon of granulated sugar
- 3 tablespoons of powdered sugar (optional)
Instructions
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1
I bought one from the market, I came home with a thousand. Of course, we are talking about pomegranate, one of the most popular fruits of the season, with its slightly sour-sweet taste. We used lots of pomegranate seeds in the recipe for the pomegranate pie, which is a lattice, open eye to eye, and stretches the length of the tart mold.
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2
We prepared a grainy pomegranate jelly for the filling. We added the pomegranate seeds to this paste last, taking into account that it would also be cooked in the oven. We passed freshly squeezed pomegranate juice through a wire strainer to obtain a smooth consistency. We took full advantage of the color and endless healing of pomegranate. We liked the powdered sugar on it so much that we thought it could even decorate the New Year's table. In summary, we loved pomegranate.
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3
Place the butter and egg, which you have kept at room temperature, into the mixing bowl. Add granulated sugar and grated lemon peel and mix.
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4
Finally, add sifted flour and baking powder and knead all the ingredients until they come together.
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5
After the dough has thickened, put it in a separate bowl, cover it with stretch film, and leave it in the refrigerator for 25-30 minutes to thicken.
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6
For the filling of the pie; Cut the pomegranates in half after washing them in plenty of water. Hit it with the back of a spoon and remove the grains. Carefully clean the white parts with your hand.
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7
Squeeze the juice from half of the peeled pomegranate seeds. Strain freshly squeezed pomegranate juice through a mesh strainer to obtain a smooth consistency. Pour the pomegranate juice into a small saucepan. Add granulated sugar and starch and cook until it thickens, stirring constantly.
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8
Towards the end of the cooking process, add the peeled pomegranate seeds that you set aside and remove from the stove.
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9
Heat resistant, average 24-26 cm. After greasing the tart mold with butter, cover it with slightly less than half of the dough that has been resting in the refrigerator.
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10
Make sure the dough rises from the edges of the mold and takes the jagged shape of the mold. Be careful not to create tears in the dough base.
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