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Pomegranate Lollipop Pie

1 1/4 Cup All Purpose Flour 1/2 Cup Pomegranate 1/4 Cup Pomegranate Juice 1/2 Cup Vegetable Shortening 1/4 Cup Sugar 1 Tsp Corn Starch 1/4 Tsp Salt Lollipop Sticks 1 Tsp Unsalted Butter 3 to 4 Tbsp Ice Water Preparations: None. Directions: PIE CRUST: 1- Combine vegetable shortening, flour, and salt in a large bowl. 2- Add the ice water gradually while kneading. 3- Cover the bowl and keep in refrigerator until the filling is ready. FILLING: 4- Combine sugar, corn starch, and pomegranate juice in a pot. 5- Over medium heat, boil the mixture until thick (while stirring). 6- Stir in the pomegranates to the pot and turn off the heat. 7- Remove the pie dough from refrigerator and transfer to a floured working surface. 8- Roll out the dough to a thin sheet. 9- Using a cookie cutter, cut the dough in round shaped pies. 10- Transfer the pies to a cookie pan covered by parchment paper. 11- Top the pies with the pomegranate filling. 12- Place the lollipop sticks over each pie and press down to fasten. 13- Using a smaller cookie cutter, cut out the center of the pies and lay on top of the filling. 14- Press the edges to seal the top layer to the bottom. 15- Grease the lollipop pies surface with melted butter. 16- Preheat oven to 425º F (218º C), bake the pies for 20 minutes. 17- Allow to cool down thoroughly. (30 minutes)

Pomegranate Lollipop Pie CALORIES & NUTRITION VALUES

Pomegranate lollipop pie makes an awesome centerpiece for Christmas and Persian traditional Yalda holiday. Pomegranate is believed to be very effective in preventing cancer. It is filled with antioxidants and well known for an antioxidant called flavonoid which is believed to have anti cancer components. One serving (3.5 oz / 100g) of Pomegranate lollipop pie has 349 calories (184 calories from fat), 20.4g total fat (6.4g saturated fat), 2mg cholesterol, 115mg sodium, 136mg potassium, 39.2g total carbohydrates (1g dietary fiber, 15g sugars), and 3.2g protein.