Ingredients with Measurements:
- 1 double pie crust (homemade or store-bought)
- 6 cups seedless grapes (red or green)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp lemon juice
- 2 tbsp unsalted butter, cut into small pieces
- 1 egg, beaten (for egg wash)
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out one of the pie crusts and line the bottom of the pie dish with it. Trim the edges and set aside.
3. In a large bowl, combine the grapes, sugar, cornstarch, salt, cinnamon, nutmeg, and lemon juice. Mix well.
4. Pour the grape mixture into the prepared pie crust.
5. Dot the top of the grape mixture with the small pieces of butter.
6. Roll out the second pie crust and place it on top of the grape mixture. Trim the edges and crimp the edges of the crusts together to seal.
7. Brush the top of the pie with the beaten egg wash.
8. Cut a few slits on the top of the pie to allow steam to escape.
9. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
10. Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 380
Fat: 14g
Carbohydrates: 62g
Protein: 3g
Sodium: 200mg
Sugar: 41g
Substitutions for ingredients:
- Seedless grapes can be substituted with seeded grapes, but make sure to remove the seeds before using.
- Lemon juice can be substituted with lime juice or orange juice.
Variations:
- Add 1/2 cup chopped walnuts or pecans to the grape mixture for added crunch.
- Use a lattice crust instead of a solid top crust for a more decorative look.
- Add 1/4 cup red wine to the grape mixture for a deeper flavor.
Tips and tricks:
- Make sure to wash and dry the grapes thoroughly before using.
- Use a sharp knife or kitchen shears to remove the stems from the grapes.
- To prevent the bottom crust from getting soggy, sprinkle a little bit of flour or cornmeal on the bottom of the crust before adding the grape mixture.
- If the edges of the crust start to brown too quickly, cover them with strips of aluminum foil.
Storage instructions:
Leftover pie can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pie, place it in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Garnishes:
Garnish the pie with a few fresh grapes or a sprinkle of powdered sugar.
Pairings:
Pair the grape pie with a glass of red wine or a cup of coffee.
Suggested side dishes:
Serve the grape pie with a side of vanilla ice cream or a fruit salad.
Troubleshooting advice:
- If the filling is too runny, add a little bit more cornstarch to thicken it up.
- If the crust is browning too quickly, cover it with strips of aluminum foil.
- If the crust is not browning enough, brush it with a little bit of milk or cream before baking.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before preparing the pie. Store the pie in the refrigerator to prevent bacterial growth.
Food history:
Grape pie is a traditional dessert in the Finger Lakes region of New York State, where Concord grapes are grown. It is believed to have originated in the early 1900s.
Flavor profiles:
The grape pie has a sweet and tangy flavor, with a hint of cinnamon and nutmeg.
Serving suggestions:
Serve the grape pie as a dessert after a family dinner or a holiday meal.
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