Desserts Pastry

Cherry Pomegranate Rolly Pollies

DSC_9862_2

My Nana used to make little fold-over pies with the leftover pie crust dough after she made pies, and she would always call them rolly pollies. It’s a tradition that was passed down to my mom and Aunt and then to me. Whenever I make a pie and end up having enough crust leftover after cutting away the excess dough from the pie plate, I make a rolly polly, and I think of my Nana. I inherited my love of baking from the women in my family on both sides, and it has contributed so much to who I am today. I don’t know where I would be without my family and rolly pollies.

I often find myself looking forward to the rolly polly more than the actual pie so I decided to skip the pie and go straight for the rolly pollies this time around (in a stroke of genius if  I do say so myself). I have recently discovered a love of pomegranates, which is unfortunate since they are no longer in season. I have been putting pomegranate seeds in salads a lot because I love the little pop of flavour when you eat one of the seeds. I made these little mini pies by combining frozen cherries and pomegranate seeds and then made a syrup out of pomegranate juice. This has to be my new favourite flavour combination. I have been working pretty late this week, and I have just devoured one of these pies every night when I got home. It was the best thing to look forward to after a long day.

I tried something new with my pie crust recipe. I have always used the recipe that my family uses, which uses all shortening. I have done a lot of research on pie crusts, and the consensus seems to be that shortening will make a flakier pie crust, but butter makes a better tasting pie crust. I decided to try doing a mixture of the two this time around, and I am really happy with the results. It turned out very flaky and buttery, and it was a little bit crispy on the outside.

DSC_9841_2

Pie Crust
2 1/2 cups flour
1 teaspoon salt
1/2 cup shortening
1/2 cup cold butter
6 Tablespoons ice water

Combine the flour and salt in a large bowl.

Cut the butter and shortening into cubes and add to the flour mixture.

Combine with a pastry blender or food processor until pea-sized bits form.

Add the water and combine with a fork or food processor until a dough forms.

Cherry Pomegranate Rolly Pollies
pie dough (see recipe above)
2 cups cherries
1/4 cup pomegranate seeds (if you can’t find an actual pomegranate, they usually sell the seeds in the produce section)
1/3 cup sugar
2 Tablespoons cornstarch
Zest and juice of 1 lemon
1/2 teaspoon salt
1 egg
1 Tablespoon milk
1 cup pomegranate juice
1/2 cup sugar
1 Tablespoon cornstarch
Juice of 1 lemon

Preheat oven to 425 degrees F.

Combine the cherries, pomegranate seeds, sugar and cornstarch in a bowl and stir until the cherries are coated in the sugar and cornstarch.

DSC_9781_2

Add the lemon zest, lemon juice and salt and stir to combine. Set aside.

DSC_9787_2

Roll out your pie dough to the desired thickness (I did about 1/4 inch).

Use a large circular cookie cutter or bowl about 5 inches in diameter to cut out 8 circles and place on two parchment-lined baking sheets.

DSC_9799_2

Add about two spoonfuls of the cherry filling to the center of each circle.

DSC_9805_2

Fold up the edges of the pie crust so that they are overlapping and pinch to close. I had a couple of cracks that leaked some of the filling, but it didn’t cause any problems in baking.

DSC_9817_2

Combine the egg and the milk with a whisk and brush over the rolly pollies so the crust will turn golden brown in the oven.

Bake at 425 degrees F for 20 minutes or until crust is golden brown.

While the rolly pollies are baking, make the syrup.

Combine the pomegranate juice, sugar, cornstarch and lemon juice in a saucepan and bring to a boil. I used 100% pomegranate juice that was not very sweet, but if you are buying juice with sugar added, I would cut out some of the sugar from the recipe. 

DSC_9829_2

Once the mixture comes to a boil, reduce heat to low and let simmer until thickened (should coat the back of a spoon).

Let your rolly pollies cool slightly and serve with vanilla ice cream and pomegranate syrup.

DSC_9867_2

Cherry Pomegranate Rolly Pollies
Total time: 
Serves: 8
 
Ingredients
  • Pie Crust
  • 2½ cups flour
  • 1 teaspoon salt
  • ½ cup shortening
  • ½ cup cold butter
  • 6 Tablespoons ice water
  • Cherry Pomegranate Rolly Pollies
  • pie dough (see recipe above)
  • 2 cups cherries
  • ¼ cup pomegranate seeds (if you can't find an actual pomegranate, they usually sell the seeds in the produce section)
  • ⅓ cup sugar
  • 2 Tablespoons cornstarch
  • Zest and juice of 1 lemon
  • ½ teaspoon salt
  • 1 egg
  • 1 Tablespoon milk
  • 1 cup pomegranate juice
  • ½ cup sugar
  • 1 Tablespoon cornstarch
  • Juice of 1 lemon
Instructions
  1. Pie Crust:
  2. Combine the flour and salt in a large bowl.
  3. Cut the butter and shortening into cubes and add to the flour mixture.
  4. Combine with a pastry blender or food processor until pea-sized bits form.
  5. Add the water and combine with a fork or food processor until a dough forms.
  6. Cherry Pomegranate Rolly Pollies:
  7. Preheat oven to 425 degrees F.
  8. Combine the cherries, pomegranate seeds, sugar and cornstarch in a bowl and stir until the cherries are coated in the sugar and cornstarch.
  9. Add the lemon zest, lemon juice and salt and stir to combine. Set aside.
  10. Roll out your pie dough to the desired thickness (I did about ¼ inch).
  11. Use a large circular cookie cutter or bowl about 5 inches in diameter to cut out 8 circles and place on two parchment-lined baking sheets.
  12. Add about two spoonfuls of the cherry filling to the center of each circle.
  13. Fold up the edges of the pie crust so that they are overlapping and pinch to close. I had a couple of cracks that leaked some of the filling, but it didn't cause any problems in baking.
  14. Combine the egg and the milk with a whisk and brush over the rolly pollies so the crust will turn golden brown in the oven.
  15. Bake at 425 degrees F for 20 minutes or until crust is golden brown.
  16. While the rolly pollies are baking, make the syrup.
  17. Combine the pomegranate juice, sugar, cornstarch and lemon juice in a saucepan and bring to a boil. I used 100% pomegranate juice that was not very sweet, but if you are buying juice with sugar added, I would cut out some of the sugar from the recipe.
  18. Once the mixture comes to a boil, reduce heat to low and let simmer until thickened (should coat the back of a spoon).
  19. Let your rolly pollies cool slightly and serve with vanilla ice cream and pomegranate syrup.

 

Write a comment

Rate this recipe: