This pie combines sweet and tart flavors with fresh fruit to create a unique but familiar offering that celebrates traditional seasonal ingredients with trendy twists such as pomegranate arils. It also makes a beautiful centerpiece for the dessert table if it is made with multiple pear types.
For a complete look at our 2017 Thanksgiving Recipe series, click the links below to create your entire Thanksgiving meal:
- 1/4 cup lemon juice
- 1/2 cup honey
- 1 tablespoon ground cardamom
- 1 teaspoon ground nutmeg
- 8 pears, skin-on, core removed, thinly-sliced
- 1 cup pomegranate arils (about 2 pomegranates worth)
- 1 pie crust dough
- 1/2 cup flour
- 1 Preheat oven to 425°F.
- 2 Place pie crust in an ungreased 12-inch pie plate and press firmly against the side and bottom.
- 3 Combine lemon juice, honey, cardamom and nutmeg in a sauce pan, warm over low heat until well-integrated, remove from heat.
- 4 Line pie crust with a single layer of sliced pear, followed by a drizzle of the lemon honey mixture, a sprinkle of pomegranate arils and a dusting of flour.
- 5 Repeat process until you fill the top of the pie pan, drizzling the mixture and adding the flour and pomegranate arils to each layer until you reach the edge of the pie plate.
- 6 Place a final layer of pears and pomegranate arils on top; lightly drizzle with the honey and lemon mixture (do not add flour).
- 7 Bake uncovered for 55 minutes. Cool before slicing.