Ingredients with Measurements:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup unsalted butter, cold and cubed
- 1/4 to 1/2 cup ice water
- 6 cups seedless grapes, washed and stemmed
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tbsp lemon juice
- 1 tbsp unsalted butter, melted
- 1 egg, beaten
Special equipment needed:
- 9-inch deep dish pie pan
- rolling pin
- pastry brush
Step-by-step instructions:
1. In a large bowl, whisk together flour, salt, and sugar. Add cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, and mix until the dough comes together. Divide the dough into two equal portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C).
4. In a separate bowl, mix together grapes, sugar, cornstarch, salt, and lemon juice.
5. On a floured surface, roll out one disk of dough to fit the bottom and sides of the pie pan. Transfer the dough to the pan and trim the edges.
6. Pour the grape mixture into the pie crust and drizzle with melted butter.
7. Roll out the second disk of dough and cut into strips. Arrange the strips in a lattice pattern over the filling.
8. Brush the lattice with beaten egg.
9. Bake for 50-60 minutes or until the crust is golden brown and the filling is bubbling.
10. Let the pie cool for at least 30 minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 50-60 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 430
Fat: 22g
Saturated Fat: 14g
Cholesterol: 85mg
Sodium: 390mg
Carbohydrates: 56g
Fiber: 2g
Sugar: 28g
Protein: 5g
Substitutions for ingredients:
- Use salted butter instead of unsalted butter and omit the salt in the recipe.
- Use a mixture of red and green grapes for a colorful pie.
Variations:
- Add 1 tsp of cinnamon to the grape mixture for a spiced flavor.
- Use a mixture of grapes and berries for a mixed fruit pie.
Tips and tricks:
- Make sure the butter and water are very cold to ensure a flaky crust.
- Use a pastry cutter or your fingers to mix the butter and flour mixture quickly to prevent the butter from melting.
- If the edges of the crust start to brown too quickly, cover them with foil.
Storage instructions:
Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pie warm with a scoop of vanilla ice cream.
Garnishes:
Sprinkle powdered sugar on top of the pie before serving.
Pairings:
Serve with a glass of red wine or a cup of coffee.
Suggested side dishes:
Serve with a side of whipped cream or a fruit salad.
Troubleshooting advice:
- If the crust is too dry, add more water, 1 tablespoon at a time.
- If the filling is too runny, add more cornstarch, 1 tablespoon at a time.
Food safety advice:
Make sure to wash the grapes thoroughly before using them in the recipe.
Food history:
Grape pie is a traditional dessert in the Finger Lakes region of New York.
Flavor profiles:
Sweet, tart, and buttery.
Serving suggestions:
Serve the pie warm or at room temperature.
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