Pomegranate-Cider Baked Apples With Sugared Piecrust Strips

Pomegranate-Cider Baked Apples With Sugared Piecrust Strips Recipe
Jennifer Davick; Mindi Shapiro Levine
Pomegranate juice is reduced when the consistency changes from liquid to a syrup-like thickness.

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Makes 8 servings

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Cook: 20 Minutes
Bake: 42 Minutes
Stand: 10 Minutes


3/4 cup chopped pecans
1 (16-oz.) bottle pomegranate juice
3/4 cup apple cider
1/2 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
8 small Granny Smith apples, cored
1/4 cup butter, cut into pieces


1. Place pecans in a single layer on a baking sheet. Bake at 350° for 10 to 12 minutes or until nuts are toasted.

2. Cook pomegranate juice in a large saucepan over medium-high heat, stirring often, 18 to 20 minutes or until reduced to 1/3 cup. Remove from heat, and carefully stir in apple cider. Pour cider mixture into a lightly greased 8-inch square baking dish.

3. Stir together brown sugar, next 3 ingredients, and toasted pecans.

4. Cut 1/2 inch from top of each apple. Place about 3 Tbsp. of pecan mixture into each apple cavity, pressing down and mounding on top. Arrange apples in baking dish with cider mixture. Top apples evenly with butter.

5. Bake apples at 400° for 30 minutes or until apples are tender and sauce is slightly thickened. Let stand 10 minutes. Place apples in serving bowls; spoon sauce from baking dish over apples, and serve with Sugared Piecrust Strips.


David Poran,

Balducci's Food Lover's Market, Washington, D.C.,

November 2007
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