Dutch Apple Pomegranate Pie

Embrace apple and pomegranate season and bake up this tart spin on a classic crumble-topped apple pie today.

Print Recipe
Dutch Apple Pomegranate Pie
Prep Time 60 Minutes
Cook Time 45-55 Minutes
Servings
Servings
Ingredients
Crust
Filling
Topping
Prep Time 60 Minutes
Cook Time 45-55 Minutes
Servings
Servings
Ingredients
Crust
Filling
Topping
Instructions
Crust
  1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
  2. Take the ball and wrap in plastic and refrigerate for 4 hours or overnight.
  3. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate.
  4. Press the dough evenly into the bottom and sides of the pie plate.
Filling
  1. Heat oven to 400°F.
  2. In large bowl, gently mix the Filling ingredients.
  3. Pour into pie plate, mounding apples toward center.
Topping
  1. In medium bowl use your fingers to mix butter, flour, oats and the brown sugar until a crumb forms.
  2. Sprinkle evenly over top of pie.
  3. Sprinkle 1 tablespoon granulated sugar on top.
  4. Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble.
  5. Transfer to cooling rack to cool.
  6. Serve warm or at room temperature with warm vanilla bean ice cream!
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