Pomegranate-Cider Baked Apples With Sugared Piecrust Strips

Jennifer Davick; Mindi Shapiro Levine

Pomegranate juice is reduced when the consistency changes from liquid to a syrup-like thickness.

Yield: Makes 8 servings
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
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
  • Sugared Piecrust Strips


  1. 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. 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. 3. Stir together brown sugar, next 3 ingredients, and toasted pecans.
  4. 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. 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.
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