{recipe} Seductive Strawberry Pomegranate Pie

I wanted to involve pomegranates in a dessert, but I was kind of too lazy to look for a recipe. So I decided on an open-faced strawberry pomegranate pie with a glaze. I found a recipe for a strawberry glaze pie, and then adapted it to pomegranatize it up. It looked beautiful and tasted like a sweet-tart treat! Serve it with sweetened whipped cream.

Strawberry Pomegranate Pie
This recipe is super easy and seems more impressive and difficult than it actually is, especially if you opt to use a purchased pie crust.

Ingredients:

• 1 pie crust (homemade recipe here or feel free to buy one)
• about 4 cups strawberries
• 1 pomegranate
• 3 T cornstarch
• 1/4 to 1/2 cup sugar
• 1 3/4 cups pomegranate juice

Method:

• Preheat oven to 375.
• Roll out the crust, place in a pie pan, and poke holes on the bottom and sides with a fork. Bake for about 20 minutes, until crust is lightly browned. Remove and cool.
• Combine cornstarch, 1/4 cup sugar, and juice in a saucepan and stir with a whisk. Put on medium heat and bring to a boil. Boil for 1 minute, stirring all the time. Remove from heat and set aside to cool.
• While the glaze is cooling, slice or quarter the strawberries. Dip one in the glaze and eat it, to see if the combo is sweet enough, and if not, then add a little more sugar to the glaze and stir it in.
• Split the pomegranate and remove the seeds. Add about 3/4 of the seeds to the strawberries and reserve the rest for sprinkling on top.
• Stir the strawberries and seeds into the glaze and pour into the pie crust. Sprinkle the reserved seeds over the top of the pie.
• Put in fridge and chill for at least four hours to set the glaze.
• The original recipe said this would last for a day or two in the fridge but I can’t say whether or not that’s true because I ate it right away.