Spiced Pomegranate Meringue Pie to Celebrate Tu B’Shevat – New Year of The Trees

Enrich your celebration of Tu B’Shevat, the Jewish New Year of the Trees, two ways – first, by donating a tree to Israel through the Hadassah/Jewish National Fund partnership and second, by hosting a seder(a Jewish ceremonial event) or meal that reflects the special food customs of the holiday. This year, Tu B’Shevat begins the evening of Sunday, February 1, and ends at nightfall on February 2.

The holiday originated in ancient Israel as a time to calculate the age of fruit trees for taxes and harvesting. Celebrations today often have an ecological focus and sometimes include planting saplings. (To participate in the Hadassah/JNF partnership by planting a tree for the holiday, visit this link.)

Modern observance of this New Year began in the 16^th century with a seder where participants described the qualities of different fruits and the symbolism that each brings to the table. Traditionally, fruits are served in a particular order — starting with ones that have an inedible covering (such as citrus, pomegranates and pineapples), followed by ones with edible coverings but large pits (such as cherries, olives and carob), and, last, those that are completely edible or contain only small seeds (such as grapes).

A popular holiday tradition focuses on consuming the “seven species” —  foods mentioned in the Torah as products of Israel: wheat, barley, grapes, figs, pomegranates, olives and dates. Other customs include eating fruits and nuts mentioned elsewhere in the Torah or associated with Israel.

Some Hadassah chapters host holiday seders, as do many other Jewish organizations. To host your own, search for holiday seder instructions online.

Finish off your Tu B’Shevat celebration with a spectacular Spiced Pomegranate Meringue Pie.

For more on the holiday and my Four Species Barley Pudding recipe, please visit this link.

Spiced Pomegranate Meringue Pie
Serves 8

Spiced Pomegranate Meringue Pie is a riff on the classic lemon meringue pie. Save the unused egg whites for the meringue topping. If consuming meringue is a concern, serve topped with whipped cream instead.

1 unbaked, chilled pie crust for 9- or 10-inch pie (see notes)
1 cup sugar
6 Tbsps. cornstarch
1/4 tsp. salt
1/8 tsp. ground cardamom
1/8 tsp. ground cinnamon
1 1/2 cups water
3/4 cups refrigerated pomegranate juice
2 Tbsps. lemon juice
2 tsps. finely grated lemon zest
3 Tbsps. unsalted butter, room temperature
4 large egg yolks at room temperature, beaten
Natural red food coloring, optional
Meringue (see below)
Lemon zest and/or pomegranate seeds for garnish, optional

Press crust into 9-10-inch pie pan (not deep dish). Fold and pinch extra crust to form fluted edge. Chill for 30 minutes and heat oven to 400 degrees F. Line crust with parchment paper and fill with pie weights or uncooked dried beans or rice. Bake about 10-15 minutes until fluted edges are just beginning to brown.

Carefully remove parchment paper with weights. Thoroughly prick the bottom and sides of the pie shell with a fork. Bake until golden or light brown all over, about another 12-15 minutes (timing will vary so watch for color), using a fork to prick any bubbles after 5 minutes. Remove from oven. Let cool.

In a large saucepan, whisk sugar, cornstarch, salt, cardamom, cinnamon and water. Cook over medium-high heat, whisking continuously for about 3 minutes until thickened. Remove from heat. Stir in pomegranate juice, lemon juice, zest and butter. Mix well. Take 1/2 cup of the mixture from pot and stir into small bowl with yolks. Slowly whisk yolks back into mixture in saucepan. Return pot to burner on medium- high heat. Cook about 3 minutes, whisking constantly, until thick and glossy. If desired, stir in a few drops of food coloring.

Let the pomegranate filling cool for 10-20 minutes. Heat oven to 375 degrees F. Make meringue (see below). Spoon filling into cooled crust. Coat with meringue, spreading it to edges so it touches fluted crust. Bake until top begins to color (watch carefully), about 3 minutes. Serve at room temperature garnished with zest. Refrigerate leftovers for up to two days.

Meringue: Place a few inches of hot water into a large bowl. In a slightly smaller non-plastic bowl (or bowl of an electric stand mixer), add 5 large egg whites (at room temperature), 1/2 cup sugar and 1/4 tsp. salt. Place smaller bowl into larger one. Stir until whites are just warm to the touch (15-30 seconds). Remove inner bowl. Whip with electric hand or stand mixer on high until whites are firm and glossy, and peaks form when beaters are raised.

Notes: Use homemade or prepared crust. If homemade, roll chilled dough into a 12-inch circle before using. If frozen, follow package directions to defrost. Choose a fresh, refrigerated pomegranate juice with no sugar or added flavors.

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For other delicious recipes from Faith Kramer, please consult her cookbook 52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen at www.faithkramer.com.