Pomegranate Candied Apple Pie

1 comment
breakfast, brown butter, baby, dessert, snack, vegan, vegetarian

Halloween’s coming and I’ve got candy apples stuck in my head! This quick pie offers a lighter apple treat that doesn’t take a lot of prep time. Pomegranate reduction provides the sweet and gooey edge, while Panko crumbs make for a light crunch. This is delicious alone or served with yogurt, whipped cream (dairy or coconut), or ice cream/nice cream.


PS – If you’re looking for something more ambitious for Halloween, check out my Charcoal Black Devil’s Food Cake with Sour Cherry Hibiscus ‘Blood.’

3 servings

This makes enough to fill an 8 inch cast iron frying pan.



  1. In a small saucepan, reduce the pomegranate juice until it’s about 1/3 of a cup. You reduce it by putting it on a low simmer. It will probably take more than 20 minutes to reduce the liquid. You will want to check on it occasionally.
  2. Slice the apples.
  3. Assemble the pie in a cast iron pan:
    • brush the bottom of the pan with brown butter
    • put one layer of the apples in
    • sprinkle lightly with sugar
    • sprinkle lightly with Panko crumbs
    • drizzle with pomegranate reduction
  4. Repeat until you have several layers.
  5. Bake at 350 until the apples are softened and the pomegranate juice is thickened and bubbly.
  6. Serve with yogurt, whipped cream (dairy or coconut), or ice cream/nice cream topped with grated lemon peel.

Apples on Blue Master.jpg

What’s your favourite Halloween treat?

One thought on “Pomegranate Candied Apple Pie”

  1. Pingback: Halloween: Poison-Green Skull Margarita – notnotnutritious

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