Sunday, November 7, 2010
Pomegranate Toddy Pie
With all this in mind, I've created a Walnut Crusted Apples & Cheery Pie Infused with Brandy & Pomegranate juice! It's a "Pow & Wow" in your mouth as my husband said; and perfect for serving at the upcoming fall festivities. Preheat oven to 350 degrees.
4 Gala or Smith apples
1 cup of walnuts
2 tablespoons of butter
1/2 dried cherries
1/2 cup of brandy
1/4 brown sugar
1/2 teaspoon of nutmeg
1/2 teaspoon of cinnamon
1 raw pie crust
First simmer in a medium size pot the brandy and when comes to a low boil, turn off heat, and add dried cherries to brandy while other preparations are made.
Peel and cut apples into thin wedges. Chop walnuts into a fine chop that will be used as a crust.
Place pie crust in baking pie dish, and warm in oven for 5 minutes., and then remove.
Add a low heat to pot with cherries. Add pomegranate juice, apples, cinnamon, nutmeg, and sugar. Mixing and allowing the apples to absorb and also reduce juice. This last step should be done with much attention. Do not leave apples to cook, only a quick softening. Next place mixture into pie crust. I like to curl edges of pie shell in. Lastly, place an even layer of walnuts across the top of pie.
Place melted butter on top of walnuts. In order that top does not burn, a foil covering can help. If heat is low enough you do not have use foil.
Place in oven for 30-40 minutes. Pie serves 6 pieces. Enjoy with some lovely vanilla bean ice-cream.
Here's to your good health and a sweet life!