Like most good things, terrific apple pie takes a little bit of time, but it’s worth the anticipation. In this variation, sweet and tart apples are cooked first in a fragrant, jewel-toned pomegranate reduction so they all bake more evenly. Placing the pie on the bottom rack ensures that the bottom crust cooks through before the top crust gets too dark. You may be tempted to cut into it warm, but the pie needs to cool for at least four hours to be sliceable. (Watch me make my Thanksgiving pies on YouTube.)
