Fresh Pomegranate Pie

• 4 -5 cups yellow skinned pomegranate seeds
• 2 cups pomegranate juice
• 1/4 cup cornstarch (I have used up to 1/3 of a cup)
• 1 cup sugar
• 1 pre-baked 9 inch pie shell, i made a tart pastry rather than just using a regular pie crust.

1. Deseed the yellow pomegranates and put into a large enough bowl to allow folding.
2. Make sure to remove any of the white membrane as it is very bitter.
3. This step is the most time consuming step but it's worth it.
4. Juice the red pomegranats by cutting them in half and using a citrus juicer, this is messy so make sure do it some place easy to clean and either wear old clothes or an apron.
5. You want to end up with 2 cups of juice.
6. Mix the corn starch into the sugar and add to the pomegranate juice cook over a medium heat until it is thickened.
7. This makes a glaze like for a strawberry or blueberry pie.
8. Cool the mixture and fold into the bowl of seeds folding gently so as not to break the seeds.
9. If you bruise the seeds it will make the glaze runny and the filling will not stick together.
10. Pour glazed seed mixture into the pie or tart shell.
11. You can serve immediately or refrigerate for a while.
12. Top with whipped cream and enjoy.

yellow skinned pomegranate seeds, pomegranate juice, cornstarch, sugar, shell

Taken from www.food.com/recipe/fresh-pomegranate-pie-106474 (may not work)