Hazelnut Flourless Crust (recipe above) or regular pie crust of your choice.
Pomegranate Syrup
4 cups pomegranate juice
½ cup sugar
1 Tablespoon lemon juice
Instructions
GLUTEN-FREE Crust
Preheat oven to 375 degrees.
Mix all but oil. Mix in 3 Tb oil up to 4Tb until the mixture is moist but not sticky. Press evenly into pie pan or 2 cocottes.
Pre-bake for 10 min at 375 degrees.
*makes 1 regular sized pie bottom crust or 2 cocottes. Double recipe to make 4 cocottes to accommodate the amount of pear mixture or cut the pie filling recipe in half to accomodate 2 cocottes.
Pomegranate Pear Pie Filling
Preheat oven to 450 degrees.
Mix sugar, cinnamon and salt in a small bowl.
Arrange sliced pears layer by layer over bottom crust, sprinkling sugar mixture and ¼ cup of the pomegranate seeds over each layer as you go.
After assembling the top layer, drizzle molasses evenly over pie/s, sprinkle the last of the sugar on top and scatter little blobs of the butter on top of pie. If using regular crust, place top crust over the filling, pinch around edges and brush with egg wash.
Bake at 450 degrees for 10 minutes then reduce to 350 degrees for 40 minutes or so until golden and bubbling.
Top with fresh pomegranate seeds.
Pomegranate Syrup
Combine all ingredients in a saucepan over medium heat. Stir until sugar is completely dissolved. Simmer, stirring occasionally, until liquid has reduced to 1 cup (~ 75 minutes). It should be thick like warm molasses. Allow to cool for a while then transfer to jar to cool completely before refrigerating. Can be stored in refrigerator for 6 months or so
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2016/12/07/rustic-pomegranate-pear-pie-gluten-free-hazelnut-crust/