For the Pie Crust: In a food processor fitted with the blade attachment, add the flour, salt, and sugar and pulse until combined.
Add the butter and pulse until the butter is the size of peas. Add the vinegar and gradually add 6 tablespoons of ice water, pulsing in between, until the dough just comes together when you pinch it with your fingers. Add additional ice water by the tablespoon to moisten the dough, as needed.
Divide the dough into two portions and wrap with plastic wrap. Press the portions into disks, and refrigerate until chilled, about 1 hour.
For the Pie Filling: In a small bowl, combine the brown sugar, cinnamon, nutmeg, cardamom, cloves, and salt. In a large skillet, add the butter and melt over medium heat. Add the apples and stir to coat completely in the butter.
Add the spiced sugar mixture into the skillet and toss to coat the apples. Add the POM Juice and stir to combine. Reduce the heat to medium-low and cook until the apples soften, about 12 to 15 minutes. The POM Juice will reduce as well, and will turn the apples into a deep maroon color.
Add the cornstarch and lemon juice and stir to coat, and allow to simmer again until the mixture thickens, another 1 to 2 minutes. Remove from skillet and place on a baking sheet to cool. The filling can be made a day in advance and stored in the fridge if desired.
When ready to bake the pie, roll one disk of pie dough on a lightly floured surface to a 13” round and place into a 9” pie plate. Trim the edges so they are about ½" over the edge. Place in the fridge to chill for 30 minutes.
Roll the second disk of pie dough on a lightly floured surface to a 13" round. Place the round on a piece of parchment paper. Using a pastry wheel, cut ¾" strips. Slide the parchment onto a baking sheet and place in fridge.
When ready to build the pie, stir ¾ cup of POM Arils into the apple filling. Place the filling in the pie plate and sprinkle the top of the apples with the remaining ⅓ cup of POM Arils.
Lay 6 strips of pie dough vertically and evenly spaced on top of the pie filling. Fold every other strip all the way back—almost off the pie. Lay one of the remaining strips of pie dough from the baking sheet horizontally across the pie, at a 90-degree angle to the vertical strips. Unfold the strips of pie dough that were folded back on each other to overlap.
Fold back the vertical strips of pie dough that didn’t get folded back the first time. Add another strip horizontally across the pie at a 90-degree angle to the vertical strips. Unfold the folded pieces of pie dough.
Repeat this process until the lattice design has been made. Fold the bottom crust over the lattice pieces and pinch to seal. Crimp the pie crust as desired. Chill or freeze the pie for 30 minutes.
Heat the oven to 425ºF with the rack in the lower third. Brush a beaten egg over the pie and sprinkle with raw sugar. Place the pie on a baking sheet.
Bake the pie for 25 minutes, then reduce the temperature to 375ºF and continue baking until golden brown and juices are bubbling, another 45 minutes. Cover with foil if the crust is over-browning.
For the Cinnamon Whipped Cream: Using a hand mixer in a medium bowl, whip the heavy cream, sugar, and cinnamon on medium-high speed until peaks form, about 2 to 3 minutes.
Allow the pie to cool for about 2 hours, then slice and serve with the cinnamon whipped cream and garnish with extra POM Arils.
2½ cups all-purpose flour, plus additional flour for dusting
1 teaspoon salt
1 teaspoon granulated sugar
2½ sticks unsalted butter, chilled and cut into cubes
2 tablespoons white vinegar
6–8 tablespoons ice water
½ cup light brown sugar, tightly packed
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cardamom
Pinch of ground cloves
½ teaspoon salt
2 tablespoons unsalted butter
3½ lbs. tart apples (approximately 8 medium apples), such as Granny Smith—peeled, cored, and cut into ¼" slices
½ cup POM Wonderful 100% Pomegranate Juice
2 tablespoons cornstarch
1 tablespoon Wonderful Seedless Lemon juice
¾ cup POM Pomegranate Fresh Arils, plus ⅓ cup for topping
1 large egg, beaten
Turbinado or raw sugar for garnish
Cinnamon Whipped Cream:
½ cup heavy cream
1 tablespoon granulated sugar
¼ teaspoon ground cinnamon
2 tablespoons POM Pomegranate Fresh Arils for garnish