Pom Cranberry Angel Pie Recipes

Steps:

• Preheat oven to 250 degrees F ( 120 degrees C).
• Beat egg whites until stiff. Add cream of tartar and gradually add 1 cup sugar; beat until glossy. Turn the meringue into a well-greased 10 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Place in oven, and bake 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly.
• Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in double boiler. Cook, stirring constantly, over medium low-heat until thick. Pour into a bowl and cool thoroughly.
• Whip cold cream until stiff. Place half of the whipped cream in the cooled meringue shell. Cover with a layer of the lemon filling and top with the remainder of the whipped cream. (This top layer can be piped on with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.

Steps:

• Simmer the pomegranate juice and sugar until it reduces to less than half, and a thin syrupy consistency is reached-about 15 minutes. (Thin like pure maple syrup.).
• Meanwhile, using a food processor, coarsely chop the cranberries.
• Pour them into a medium bowl and add the pomegranate syrup. It's ok if it's still warm.
• Add the diced apple, pomegranate arils, orange zest salt and mint. Mix well.
• Eat right away or chill for up to a week.

Steps:

• Preheat oven to 300 degrees F.
• Grease a 9" glass pie plate (or spray with cooking spray).
• In large bowl, beat 4 egg whites with cream of tartar until stiff, but not dry. Add 1 cup sugar slowly until stiff and glossy.
• Spread meringue in pie plate, making a "well" in the center for the filling.
• Bake at 300 degrees for 1 hour. Turn off the heat and leave crust in oven for at least one hour or, preferably, overnight.
• In small, heavy saucepan, whisk together egg yolks, POM-Cranberry juice, lemon juice and 1/3 cup sugar. Heat over medium-low heat until mixture thickens and starts to bubble. Remove from heat and transfer to a large bowl. Cover with plastic wrap and bring to room temperature.
• Fold whipped topping into POM mixture; add a few drops of red food coloring, if desired. Spread into pie shell and cover with plastic wrap. Chill for several hours.
• When ready to serve, whip whipping cream with vanilla and powdered sugar and spread over the top of the pie. Garnish with fresh pomegranate arils if available.

Steps:

• Meringue shell:.
• Beat all ingredients together til they are really stiff and glossy.
• Spread evenly in a well buttered pie plate, raising the meringue around the sides of the pan.
• Preheat oven to 400°F, and turn it OFF.
• Put the pie shell into the oven, and forget about it til the oven is cold (overnight is a good amount of time).
• The shell will be a pale beige.
• If it has cracked, the oven is too hot.
• If it is tough, the oven was too cool.
• Filling:.
• Add boiling water to the jello powder, stir til powder is dissolved.
• Chill until mixture is consistency of egg whites.
• Mash fresh raspberries slightly.
• Whip cream til stiff and fold both into the jello.
• Chill until mixture holds its shape when dropped from a spoon.
• Spoon into prepared meringue shell.
• Chill for several hours.
• Garnish with sweetened whipped cream and whole raspberries at serving time.
• If desired, raspberries could be substituted with strawberries.