This is the first pie I ever made and it worked! It actually worked! The pear/pomegranate combination is perfectly tart and mellow, soft and textured.

• 1 pomegranate
• 3 pears
• sugar
• butter
• Marie Calendar pre-made pie crusts (set of 2)

Separate the pomegranage seeds from the husk in a bowl of water (the seeds will sink, the rind will float – easy!). Do not juice or attempt to separate the fibrous part of the seed from the juicy one – that’s just silly. Throw these in a pan with melted butter. Slice the pears and throw them in, too. Pour in about a cup of sugar and let this cook until the pears are soft and coated in sugary goodness.

Dump the contents into one pie crust and slice the other crust to create strips of pastry on top the pie. Bake at 400 for one hour.

The pie is very good warm and will firm up into a perfect pie when cool.

• one ripe plum, chopped
• one ripe pluot, chopped
• two large strawberries, chopped
• dash of brandy
• marscapone
• crepes (see previous recipe for spelt crepes)

Put all the chopped fruit into a saucepan and add a dash of brandy. Cook down on medium heat until the fruit melts, then bring to a boil and reduce for 20 minutes.

Put on crepes with a bit of marscapone, Freak out.