Skip to content 
Print 
Apple and Pomegranate Pie Recipe
This Apple and Pomegranate Pie is a perfect blend of sweet and tangy flavors wrapped in a flaky, buttery crust. The combination of tender apples, juicy pomegranate seeds, and a hint of cinnamon creates a filling that’s both comforting and refreshing. Whether you’re serving it warm with a scoop of vanilla ice cream or enjoying it cold with tea, this pie is sure to impress. Its vibrant filling and lattice crust make it as beautiful as it is delicious—a must-try for any dessert lover!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 45 minutes + Chill Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
Ingredients
Scale
For the Dough:
- 350 g (12.3 oz) butter, chilled and cubed
- 450 g (3 ½ cups) all-purpose flour
- 2 tbsp sugar
- ¼ tsp salt
- 10 tbsp (150 ml) cold water
For the Filling:
- 4 medium apples, peeled, cored, and sliced
- Seeds from ½ pomegranate
- 2 tbsp sugar
- 1 tbsp ground cinnamon
- ¼ tsp salt
- ¼ cup (30 g) all-purpose flour
- 2 tbsp lemon juice
For Assembly:
- 1 egg yolk, beaten with 1 tbsp water (for brushing)
Instructions
Step 1: Prepare the Dough
- In a large bowl, sift together the flour, sugar, and salt. Add the chilled butter cubes.
- Using your hands or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, mixing until the dough comes together.
- Divide the dough into two portions: one slightly larger for the base and a smaller one for the lattice top.
- Shape each portion into a flat disc, wrap in cling film, and chill in the refrigerator for 40–60 minutes.
Step 2: Make the Filling
- In a large bowl, combine the sliced apples and pomegranate seeds.
- Add sugar, cinnamon, salt, flour, and lemon juice. Toss until evenly coated.
Step 3: Assemble the Pie
- Preheat your oven to 200°C (400°F). Grease a pie dish lightly with butter.
- Roll out the larger dough portion on a floured surface to fit your pie dish. Place it in the dish and trim excess edges.
- Pour the prepared filling into the crust.
- Roll out the smaller dough portion and cut into strips to create a lattice pattern on top of the filling.
- Press down edges to seal and trim any excess dough. Decorate edges as desired.
- Brush the lattice top with beaten egg yolk mixture.
Step 4: Bake
- Place the pie in the preheated oven and bake for 40–45 minutes or until golden brown.
- Allow to cool slightly before serving.
Notes
Ingredient Substitutions:
- Use pears instead of apples for a different flavor profile.
- Replace pomegranate seeds with cranberries for added tartness.
Storage & Reheating Instructions:
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat slices in an oven at 180°C (350°F) for about 10 minutes or enjoy cold.
Pro Tips & Techniques:
- Keep your butter cold for a flakier crust.
- Use a mix of sweet and tart apple varieties for depth of flavor.
Troubleshooting & Common Mistakes:
- If your dough becomes too sticky while rolling out, chill it again before proceeding.
- Prevent a soggy bottom by sprinkling breadcrumbs or ground nuts on the base before adding filling.
Variations & Dietary Adaptations:
- Gluten-Free: Substitute all-purpose flour with gluten-free baking flour.
- Vegan: Use plant-based butter and replace egg yolk wash with almond milk.
Serving Suggestions:
Pair this pie with:
- Vanilla ice cream or whipped cream for added indulgence.
- A warm cup of spiced tea or coffee.
Nutrition
- Serving Size: Per Serving
- Calories: ~450 kcal
- Sugar: ~26 g
- Sodium: ~150 mg
- Fat: ~22 g
- Saturated Fat: ~14 g
- Carbohydrates: ~58 g
- Fiber: ~3 g
- Protein: ~5 g
- Cholesterol: ~85 mg
