Ingredients with Measurements:
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 cups seedless red grapes, washed and stemmed
- 1/4 cup red grape juice
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, cut into small pieces
Special equipment needed:
- 9-inch pie dish
- Food processor or rolling pin
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon or spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a food processor or with a rolling pin, crush the gingersnap cookies into fine crumbs.
3. In a mixing bowl, combine the gingersnap crumbs, melted butter, and granulated sugar. Mix until well combined.
4. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or a flat-bottomed glass to press the crumbs firmly and evenly.
5. Bake the crust for 10 minutes, then remove from the oven and let cool.
6. In a saucepan, whisk together the cornstarch, cinnamon, and salt. Add the grapes, grape juice, and lemon juice. Stir until the grapes are coated.
7. Cook the grape mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Reduce the heat to low and let simmer for 2-3 minutes, stirring occasionally.
8. Remove the grape mixture from the heat and stir in the butter pieces until melted and well combined.
9. Pour the grape mixture into the cooled gingersnap crust.
10. Bake the pie for 25-30 minutes, or until the filling is bubbly and the crust is golden brown.
11. Remove the pie from the oven and let cool to room temperature before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
5. Temperature:
Preheat oven to 350°F (180°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 280
Total fat: 11g
Saturated fat: 6g
Cholesterol: 25mg
Sodium: 200mg
Total carbohydrates: 45g
Dietary fiber: 1g
Sugars: 28g
Protein: 2g
Substitutions for ingredients:
- Instead of red grapes, you can use black grapes or a combination of both.
- Instead of gingersnap cookies, you can use graham crackers or vanilla wafers for the crust.
- Instead of red grape juice, you can use cranberry juice or pomegranate juice.
Variations:
- Add 1/2 teaspoon of ground ginger to the crust mixture for a spicier flavor.
- Top the pie with whipped cream or vanilla ice cream before serving.
- Use the grape filling as a topping for vanilla or lemon ice cream.
- Add chopped nuts, such as pecans or almonds, to the crust mixture for extra crunch.
Tips and tricks:
- Make sure to press the crust mixture firmly and evenly into the pie dish to prevent it from crumbling.
- If the grape mixture is too thick, add a little more grape juice or water to thin it out.
- Let the pie cool completely before slicing to prevent the filling from spilling out.
Storage instructions:
- Store the pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated oven at 350°F (180°C) for 10-15 minutes, or until warmed through.
Presentation ideas:
- Serve the pie on a decorative plate or cake stand.
- Dust the top of the pie with powdered sugar or cinnamon for a finishing touch.
Garnishes:
- Top the pie with fresh grapes or mint leaves for a pop of color.
Pairings:
- Serve the pie with a glass of red wine or sparkling grape juice.
Suggested side dishes:
- Vanilla ice cream
- Whipped cream
- Fresh fruit salad
Troubleshooting advice:
- If the crust is too crumbly, add a little more melted butter to the mixture.
- If the filling is too runny, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to wash the grapes thoroughly before using them in the recipe.
- Store the pie in the refrigerator to prevent spoilage.
Food history:
- Grape pies are a popular dessert in the Finger Lakes region of New York, where grapes are a major crop.
Flavor profiles:
- The gingersnap crust adds a spicy and crunchy contrast to the sweet and juicy grape filling.
Serving suggestions:
- Serve the pie warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
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