Pear-Pomegranate Pie

Ingredients

• 4 Bosc pears (about 2 pounds), peeled and cored
• 4 Anjou pears (about 2 pounds), peeled and cored
• 6 tablespoons pomegranate molasses
• 3 tablespoons unsalted butter, cut into small pieces
• 3 tablespoons tapioca
• ¾ cup light brown sugar
• ½ teaspoon ground ginger
• ¼ teaspoon salt
• Flour, for dusting
• Dough for 2 9-inch pie crusts (see recipe)

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    578 calories; 19 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 100 grams carbohydrates; 8 grams dietary fiber; 53 grams sugars; 2 grams protein; 11 milligrams cholesterol; 321 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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One 9-inch single pie, 8 servings

Preparation

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 1 1/2 tablespoons butter over pears. Cook, turning occasionally, until pears are well caramelized on all sides (but not cooked through), about 5 minutes.
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.
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.
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.
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.

1 hour 30 minutes