Step 1

Preheat oven to 350 degrees Fahrenheit.

Step 2

Gently spread pie crust over a lightly buttered pie pan.

Step 3

Beat together your eggs and glaze your pie crust with the egg mixture using a baster.

Step 4

Add lemon juice, lemon zest, cornmeal, all-purpose flour, butter, salt, nutmeg, and vanilla extract to your remaining egg mixture. Mix together and pour over pie crust.

Step 5

Place pie on the bottom rack of your preheated oven and bake for 30-40 minutes. (The pie will no longer jiggle when you shake it.)

Step 6

While the pie bakes mix room temperature water and corn starch together to create a cornstarch slurry.

Step 7

Heat a saucepan over low to medium heat. Add your honey, pomegranate juice, and lemon zest to the pan. Cook for about one minute.

Step 8

Add your cornstarch slurry and stir. (This will thicken your glaze, so you can add as little or as much as you prefer.)

Step 9

Once fully baked remove pie from the oven. Slice pie and serve with your beautiful pomegranate glaze drizzled over the top.