Back to work yet?? I feel like lots of you took yesterday off – and I can’t blame you one bit! But…now you are back, and here you are, ready for deliciousness.
I am here to deliver.
Pomegranate and Citrus Pie, topped off with a glorious Marshmallow Meringue.
It was my intent to make a simple lemon tart. I was craving one, after all. And then my mind turned to orange. Certainly an orange meringue pie would hit the spot. And then…pomegranate. My mind raced back to the ill-fated Pom Pie that The Martha had heralded and poopooed all in the same breath ON THE AIR. (No, it wasn’t my pie, thank goodness. But then again, she didn’t say anything at ALL about MY pie. But no matter.)
So then I just said hell with it and combined all three. Pomegranate, orange, and lemon.
Warning though. While this pie is utter deliciousness, it is NOT attractive. I pictured a pink pie, the color of summer and tulips and butterflies. I should have known better. Combine pomegranate juice, orange juice, and lemon juice, and then mix in a bunch of deep yellow egg yolks…and you get nahsty brown. Not pretty. Just not pretty.
Close your eyes though if it bums you out that bad – it is wonderful and light – yet rich. An unusual citrusy flavor that melds so well with the sweet meringue, which was a recipe I snagged from one of the Culinary Institute’s fantastic restaurants. You’ll love it, and if you are anything like me, you’ll find a multitude of things to pile it onto.
Pomegranate and Citrus Marshmallow Meringue Pie
- One par baked 9 inch pie shell
- 1 tablespoon cornstarch
- 3/4 cup sugar
- 2 egg yolks
- 6 eggs
- 1/3 cup lemon juice
- 1/4 cup orange juice
- 2/3 cup pomegranate juice (I used POM)
- zest of 2 lemons & 1 orange
- 1/2 pound (2 sticks) butter, chilled and cubed
- 1 recipe marshmallow meringue (recipe to follow)
Using your fingers, press zest into the sugar until colored and aromatic. Stir in the cornstarch.
Add eggs, egg yolks and juices, stirring well, but do not whip or beat.
Place custard in a stainless steel bowl over a double broiler, stirring constantly until mixture is thickened enough to coat the back of a spoon. Do not overcook. Remove from heat and add the cubes of butter.
Pour mixture into par baked pie shell, and bake at 325 until pie is set.
Allow to cool completely before adding meringue. Use kitchen torch or broiler to brown the meringue.
- 3/4 cup sugar
- 1 1/2 tablespoons corn syrup
- 2 ounces water
- 6 egg whites
In heavy bottomed sauce pan combine sugar, corn syrup, and water and heat to 240 (soft ball stage)
When the mixture approaches 220, start to whip your egg whites on medium-high speed (6 on a KitchenAid) until soft peaks form. By the time you achieve soft peaks, your sugar should be at 240.
Turn the speed down to about 4, and add the hot sugar in to the egg whites in a slow, steady stream. Once all of the sugar is incorporated, turn the mixer back to 6 and beat for 15 minutes to cool. Chill the meringue and add to piping bag for use once cool.
I SO wanted this pie to be pink. But, we don’t always get everything we want! Even though my PIE isn’t pink, that doesn’t mean it isn’t a good thing. What IS pink and a good thing (nay, GREAT THING) is KitchenAid’s Cook for the Cure. Have you heard of it?
KitchenAid has raised over 8 million dollars in the past ten years for the Susan G. Komen for the Cure. Eight Million, towards finding a cure for breast cancer. That’s HUGE. And what a way to give back! You, too can help donate to this great cause simply by purchasing something you want anyway – like a pink mixer! (Have you seen the new Raspberry Ice? Drool.) Or how about a pink blender? Toaster? Food processor?
Think about it. Then do it! I own a ton of KitchenAid products, and I love each and every one. I think you will, too, and you can feel good about it when you buy a little pink. (Besides, who doesn’t love pink?) You can purchase the pink line-up at ShopKitchenAid.com – Have a great day everyone!