Bake the Book: Grapefruit and Pomegranate Pie

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[Photograph: Sara Remington]

The fruits found in this pie from Teeny's Tour of Pie: A Cookbook take a lot of maneuvering to break open, but the result is well worth the effort. A pale yellow grapefruit curd provides the background to gem-like pomegranate seeds, all wrapped up by a hearty wheat crust. It's a citrus-heavy dessert that serves up winter fruit in a creative way.

Tips: Here's a quick tip: smush the heck out of those grapefruits to get the most juice. Teeny advises that thinner-skinned grapefruits are easiest to work with, but it's not always simple to discern that at the grocery store, especially after you've squeezed ten or fifteen fruits and are trying to continue appearing nonchalant. Giving them a few nice rolls on the counter will loosen up their juices.

Pomegranates respond best to a more delicate touch, however. Cut them lengthwise, through the stem, then into quarters. Peel back the top layer of skin to expose the seeds; be careful none of the bitter membrane ends up in your bowl of seeds.

Tweaks: You're not the biggest fan of grapefruit? We hear you. That unpleasant bitterness, the strong acidity...we understand. But that doesn't mean you shouldn't try this pie. The grapefruit custard is plenty sweet, and if after tasting it, you aren't satisfied, you can always sprinkle a little more sugar on top.

As always with our Bake the Book feature, we have five (5) copies of Teeny's Tour of Pies to give away.

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