Pomegranate Molasses Chiffon Pie

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Hi!

We've made it to day 5 of my inaugural Bakemas! As I searched for the most worthy recipes to share with you for this month-long adventure, I found scribbled notes for a Pomegranate Molasses Chiffon Pie I had made nearly a year ago, an adaptation from my Nana's recipe.

It started as a molasses chiffon spiced with cinnamon — which sounds wonderful, and I do have plans for another recipe based on this flavor profile. But the moment I saw this recipe, I knew I wanted to play around with it.

Pomegranate molasses is something I've only ever had as salad preparations back home in Napa, and I've been meaning to explore its sweet side ever since. The original chiffon pie recipe called for simply whipping the egg whites, and although I’m not opposed to eating raw eggs in certain preparations, I didn’t (and don’t) feel comfortable developing a recipe that includes raw eggs. I don’t want anyone to use an egg that may not be pasteurized and get ill from a recipe I created. So with that, I turned to a Swiss meringue. Doing this actually added a balance of sugar to the filling, while the pomegranate molasses is very tart. Other than that (and using pomegranate juice), the recipe is very true to what my Nana had written so many years ago.

This recipe does require a full blind-baked pie shell, so I've added links throughout to the best videos I know of that show you exactly how to do this.

If you do bake this pie, and I hope you do, I’d love to share in the moment with you. Tag me on instagram @foxandcrane and use my hashtag #foxandcrane so I may see your Pomegranate Molasses Chiffon Pie!

…Good to Knows…

• If you have a tried-and-true pie dough recipe, please use it! However, make sure you have enough dough if you choose to do a decorative edge.

• The video that I turn to most when making pie dough is one that EMcD (that’s my code name for Erin McDowell) did for Food52. She answers all your pie questions. Watch right here!

• Here is a link to my most favorite pie pan, USA Pan.

• This pie recipe is a cold-set pie, so you will need a fully blind baked pie shell before adding the filling. Here is a how-to video on blind baking.

• Pomegranate molasses is actually pomegranate juice that’s been reduced down. I use a bottled pomegranate molasses for this recipe, which is readily available in most grocery stores or you may order it on Amazon here!

• It is best to plan ahead so you have 12-18hrs for the pie to chill and fully set in the refrigerator. You may serve after 6 hours, but the filling may be softer than ideal.

…Provisions…

Surface: Erickson Surfaces
Ceramic Plates: East Fork Pottery
Linens: Fog Linens
Flatware: Vintage

For a full list of recipes, check out the Recipe Index

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Pomegranate Molasses Chiffon Pie

…makes one 9-inch pie…

Pie Dough
325g all purpose flour
1 tbsp granulated white sugar 
2 tsp salt 
226g (8 oz, or 2 sticks) cold unsalted butter, cut into cubes
30ml (2 tbsp) apple cider vinegar
180ml (2/3 cup) ice cold water
1 cup ice

Pomegranate Molasses Filling
1 packet gelatine
60ml (1/4 cup) cold water
180ml (2/3 cup) pomegranate molasses
80ml (1/3 cup) pomegranate juice
3 large brown egg yolks
1 tsp kosher salt
-Meringue-3 large brown egg whites
130g (1/2 cup + 2 tbsp) granulated white sugar
pinch of kosher salt

Vanilla Bean Whipped Cream
320ml (1 1/3 cup) heavy whipping cream, cold
50g (1/4 cup) granulated while sugar
1 tsp vanilla bean paste, or the seeds from one vanilla bean pod

Optional 
pomegranate seeds
 

…METHOD…

Pie Dough
As always, weigh out, gather and prepare all ingredients prior to mixing. In a large bowl, combine all dry ingredients and set aside. In a small bowl, add water, apple cider vinegar, and ice, and set aside. If there is too much ambient warmth in your kitchen, keep liquids in refrigerator. 

Pull out your very cold butter and cut into small chunks, lengthwise, then turn and cut lengthwise again. Lastly, cut into approximately 8 pieces of 1/2 inch squares. I cut the butter this way to make sure the squares are all uniform and can be incorporated more easily.

Toss your butter into the large bowl with your prepared dry ingredients, and make sure the butter is evenly coated in flour. Then take the butter squares and shingle them: this is the method of smushing the butter between your thumb and index finger to incorporate the flour into the butter. Continue until all is incorporated.

The mixture should feel like lightly wet sand with shingled bits/shards of butter throughout. 

Once the butter is fully incorporated into the flour and you have your desired texture, build a well in the center and add 4 tablespoons (or a 1/4 cup) of your water/apple cider vinegar mixture into the well. Mix with your hands, starting from the outer edge of the bowl, up and under the liquid mixture, and sifting it through. Build a well again and repeat, adding another 4 tablespoons (or a 1/4 cup). Your mixture should begin to look shaggy and feel like dough when you press the mixture into the side of the bowl. You may need to add 2-6 more tablespoons of the water/apple cider vinegar mixture to achieve a moist (but not wet) shaggy dough mixture. Here is a video of Erin McDowell explaining pie dough that I reference often!

In the large bowl, gently pull the dough from the sides of the bowl and roll the dough onto a piece of plastic wrap. Form into a loose rectangle. Wrap tightly with plastic wrap, and press lightly again into a rectangle. Place in refrigerator to chill for 1-2 hours. 

After 1-2 hours, pull out of refrigerator. While plastic wrap is still on, press down with rolling pin just a few times. On floured work surface, unwrap dough and roll out to a 8 x 10 inch rectangle. From the long ends, fold into a tri-fold (as if you’re folding a letter). Roll the dough out again to an 8 x 10 inch rectangle. Repeat two more times. Your dough should now be folded in half and placed back into the plastic wrap. Place in refrigerator for at least 4 hours, ideally overnight.    
 

…ASSEMBLY… 

Weigh out, gather and prepare all ingredients. When it’s time to prepare your pie, preheat oven to 400˚f / 200˚c. Pull out the dough, and let sit on counter for approximately 5 minutes. On a lightly floured surface, roll the dough into a 12-inch circle, then roll dough onto rolling pin and drape over pie plate. Leave 1/2-inch over-hang, then trim the excess. Tuck the over-hang under and press down to seal the canvas for your decorative border. Place pie shell into refrigerator for a minimum of 30 min.

Once the oven is up to temp, place a sheet of parchment paper (or aluminum foil) on the inside of the pie shell. Pour dried beans or pie weights onto the lining. Blind-bake the pie shell for 45 minutes. Remove the lining and weights, then continue baking for another 12-15 minutes, until the pie shell is golden brown and the bottom is dry and baked throughout. Allow pie shell to fully cool before making the pomegranate filling.

In a small bowl, add 1/4 cup cold water and gelatin, stirring to combine, and set aside. In a small heatproof bowl, add pomegranate molasses, pomegranate juice and egg yolks. Place over a pot of simmering water, ensuring that the bowl does not touch the water. Whisk frequently until the mixture thickens and has reached 160˚f/ 70˚c. At this time, add the bloomed gelatin to the pomegranate mixture, whisking until fully dissolved, then cover the bowl with plastic wrap. Place mixture into the refrigerator to chill completely. You will know it’s ready when the mixture has a thick syrupy consistency.

Once the pomegranate mixture is chilled, it's time to make the meringue. Place the egg whites, sugar and salt in the bowl of a stand mixer, or a heatproof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat mixture, whisking constantly, until the mixture registers 160˚f / 70˚c on a digital thermometer. Make sure the sugar has dissolved completely. To check this, take a small amount of the mixture and rub between your fingers. If the gritty texture is gone, then the sugar is dissolved. Carefully transfer the bowl to the mixer (fitted with the whisk attachment) and whip on high until the mixture is bright white and can hold a medium peak, approx. 7-10 minutes. Pour meringue into a separate bowl, set aside.

In the bowl of a stand mixer, add pomegranate mixture and whip, using the whisk attachment, until the mixture had doubled in volume. With a rubber spatula, gently fold the meringue into the whipped pomegranate mixture until there are no visible white streaks. Pour filling into the prepared pie shell and place into the refrigerator to set, ideally 12 hours.

…SERVE…

When you're ready to enjoy your Pomegranate Molasses Chiffon Pie, you'll need some whipped cream! To make a fresh batch, mix heavy cream, sugar and vanilla in your stand mixer (fitted with the whisk attachment) and whip on high until you have medium-stiff peaks, approx. 2-3 minutes.

Top pie with whipped cream and pomegranate seeds. Enjoy! 

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