recipe: for dualbunny

[femmenerd]

Intimidate Your Not-In-Laws Pear-Pomegranate Pie

For filling:-4 lbs. pears (any kind, really), ideally still firm

Comments

[femmenerd]

Tell me what you think if you do!

[cityphonelines]

Yes please. I really need to try this out.

[femmenerd]

You have a s'more icon! Hee. Let me know how your pie turns out if you make one.

[greenapricot]

I think you'd make an excellent cookbook writer. I've never read a recipe that made me snicker like this one did. <3

[femmenerd]

<3

Um, staring at your icon I wonder to myself what kind of foods Mal knows how to cook. Also, why I no longer have an Fillion icons!

[dualbunny]

That sounds *divine*. And wouldn't you know I have three pomegranates and one pie crusts worth of dough ball just sitting there in my kitchen... (Well, ok, the dough is in the fridge, but whatever, close enough. *g*)

::adds pom juice to her shopping list::

And thank you for the muffin link! :D

[femmenerd]

You just have pie dough hanging around in your fridge because? <333333

[dualbunny]

Heee, well, I've been making squash pies since the beginning of Nov., and I wanted an apple pie with a salty pecan crumble top for ThxGiving. So I just made the same double-sized batch crust recipe, and knew I'd want more pie later. And I *do*. *G*

[blacksquirrel]

This sounds amazing, but I'm just wondering if the resultant pie is really crunchy because of the pomegranate seeds?

[femmenerd]

The pomegranate seeds do stay a *little* crunchy, or rather, firm, but I didn't mind. I think perhaps the crumb topping with the nuts in it helps with that as well - makes the seeds less jarring.

[blacksquirrel]

Ah ha - ok. B/c I like the *taste* of pomegranate seeds, but sometimes the texture can be a little off-putting. I'll have to give this a try!