Ingredients with Measurements:
- For the almond crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg, beaten
- For the grape filling:
- 4 cups seedless grapes, halved
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, melted
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, whisk together the all-purpose flour, almond flour, granulated sugar, and salt for the almond crust.
- Add the cold and cubed unsalted butter to the mixing bowl and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add the beaten egg to the mixing bowl and mix until the dough comes together.
- Transfer the dough to a floured surface and roll it out to fit the 9-inch pie dish. Trim the edges and crimp them with a fork.
- In another mixing bowl, combine the halved seedless grapes, granulated sugar, cornstarch, salt, lemon juice, and melted unsalted butter for the grape filling.
- Pour the grape filling into the prepared almond crust.
- Bake the grape pie for 45-50 minutes or until the crust is golden brown and the filling is bubbly.
- Let the grape pie cool completely before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 45-50 minutes
5. Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 405
- Total fat: 19g
- Saturated fat: 9g
- Cholesterol: 67mg
- Sodium: 236mg
- Total carbohydrates: 56g
- Dietary fiber: 2g
- Sugars: 29g
- Protein: 5g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Seedless grapes can be substituted with any other type of grapes, but make sure to remove the seeds.
- Lemon juice can be substituted with lime juice or orange juice.
Variations:
- Add a pinch of cinnamon or nutmeg to the grape filling for extra flavor.
- Top the grape pie with whipped cream or vanilla ice cream before serving.
Tips and tricks:
- Make sure to use cold and cubed unsalted butter for the almond crust to achieve a flaky texture.
- If the grape filling is too runny, add more cornstarch.
- Let the grape pie cool completely before slicing to prevent the filling from spilling out.
Storage instructions:
- Store the grape pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the grape pie in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.
Presentation ideas:
- Serve the grape pie on a decorative pie dish or platter.
- Dust the top of the grape pie with powdered sugar before serving.
Garnishes:
- Top the grape pie with fresh mint leaves or sliced almonds for garnish.
Pairings:
- Serve the grape pie with a glass of red wine or grape juice.
Suggested side dishes:
- Serve the grape pie with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the almond crust is too dry, add a tablespoon of cold water at a time until the dough comes together.
- If the almond crust is too wet, add a tablespoon of all-purpose flour at a time until the dough is firm.
Food safety advice:
- Wash the grapes thoroughly before halving them for the grape filling.
Food history:
- Grape pie is a traditional dessert in the Finger Lakes region of New York.
Flavor profiles:
- The almond crust adds a nutty and buttery flavor to the sweet and tangy grape filling.
Serving suggestions:
- Serve the grape pie warm or at room temperature.
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