Best Pom Cranberry Angel Pie Recipes

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ANGEL PIE



Angel Pie image

A lemon cream pie with a meringue crust.

Provided by Ann

Categories     Desserts     Pies     Vintage Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 9

4 egg whites
¼ teaspoon cream of tartar
1 cup white sugar
4 egg yolks
½ cup white sugar
2 teaspoons lemon zest
⅓ cup lemon juice
1 ⅛ cups heavy cream
1 teaspoon lemon zest

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.

Nutrition Facts : Calories 298.1 calories, Carbohydrate 39.9 g, Cholesterol 148.3 mg, Fat 14.6 g, Fiber 0.1 g, Protein 3.9 g, SaturatedFat 8.5 g, Sodium 44.6 mg, Sugar 37.9 g

POM-APPLE CRANBERRY RELISH



Pom-Apple Cranberry Relish image

Here is a brilliantly perky cranberry relish with deep and bright flavors. The raw cranberry pieces, diced apple, and pomegranate arils offer pop and crisp texture, while the pomegranate syrup provides rich depth and sweetness! How much crunch or depth is completely up to you. If you want a bold tangy relish, make it Thanksgiving morning. For a saturated, toned-down cranberry relish make it a few days ahead.

Provided by spicyperspective

Categories     Fruit

Time 25m

Yield 4 cups

Number Of Ingredients 8

2 cups pomegranate juice
1/2 cup sugar
1 (12 ounce) bag fresh cranberries
1 medium crisp apple, peeled, cored, diced
1 cup pomegranate arils (seeds)
1 teaspoon orange zest
1/2 teaspoon salt
1 tablespoon chopped of fresh mint (or parsley)

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.

Nutrition Facts : Calories 157.8, Fat 0.2, Sodium 293.3, Carbohydrate 41.1, Fiber 5.2, Sugar 32.2, Protein 0.5

POM-CRANBERRY ANGEL PIE



POM-Cranberry Angel Pie image

POM Wonderful sent me a case of their new POM-Cranberry juice. This is what I made with it. :)

Provided by Cathy Wiechert @DutchBakerGirl

Categories     Pies

Number Of Ingredients 10

4 - eggs, separated
1/4 teaspoon(s) cream of tartar
1 1/3 cup(s) sugar, divided
1/3 cup(s) pom-cranberry juice
2 tablespoon(s) lemon juice
1 - (8oz) container non-dairy whipped topping, thawed
3 - drops red food coloring (optional)
1 cup(s) whipping cream
1/2 teaspoon(s) vanilla extract
1 tablespoon(s) powdered sugar

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.

RASPBERRY ANGEL PIE



Raspberry Angel Pie image

Make and share this Raspberry Angel Pie recipe from Food.com.

Provided by Bluenoser

Categories     Gelatin

Time 16h

Yield 8 serving(s)

Number Of Ingredients 10

2/3 cup egg white, at room temperature (about 4 eggs)
1/8 teaspoon salt
1 1/3 teaspoons vinegar
1 1/2 teaspoons water
1 cup sugar
1/2 teaspoon almond flavoring
3 ounces raspberry Jell-O gelatin
1 1/4 cups boiling water
1 cup fresh raspberry
1 cup whipping cream

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.

Nutrition Facts : Calories 259.2, Fat 11.1, SaturatedFat 6.8, Cholesterol 40.8, Sodium 131.7, Carbohydrate 37.4, Fiber 1, Sugar 35, Protein 3.8

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