Ingredients with Measurements:
- For the crust:
1 1/2 cups all-purpose flour
1/2 cup finely chopped pecans
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into small pieces
1 egg yolk
2 tablespoons ice water
- For the filling:
6 cups seedless red grapes
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon unsalted butter
Special equipment needed:
9-inch pie dish
Step-by-step instructions:
- For the crust:
1. In a large bowl, whisk together the flour, pecans, sugar, and salt.
2. Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs.
3. In a small bowl, whisk together the egg yolk and ice water.
4. Drizzle the egg mixture over the flour mixture and stir until the dough comes together.
5. Shape the dough into a disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
6. Preheat the oven to 375°F (190°C).
7. On a lightly floured surface, roll out the dough into a 12-inch circle.
8. Transfer the dough to the pie dish and trim the edges.
9. Prick the bottom of the crust with a fork and bake for 10-12 minutes, or until lightly golden. Set aside to cool.
- For the filling:
1. In a large saucepan, combine the grapes, sugar, cornstarch, and salt.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 10 minutes.
3. Remove from heat and stir in the lemon juice and butter.
4. Pour the filling into the cooled crust.
5. Bake for 25-30 minutes, or until the filling is bubbly and the crust is golden brown.
6. Let cool completely before serving.
Time:
Preparation time: 45 minutes
Cooking time: 40-45 minutes
5. Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 410
Fat: 20g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 200mg
Carbohydrates: 56g
Fiber: 2g
Sugar: 32g
Protein: 4g
Substitutions for ingredients:
- You can use walnuts or almonds instead of pecans.
- You can use a store-bought pie crust instead of making your own.
- You can use other types of grapes, such as green or black.
Variations:
- Add a teaspoon of cinnamon to the filling for extra flavor.
- Top the pie with whipped cream or vanilla ice cream before serving.
- Use a mix of different fruits, such as apples, pears, and grapes, for a mixed fruit pie.
Tips and tricks:
- Make sure the butter is cold when making the crust to ensure a flaky texture.
- Don't overwork the dough or it will become tough.
- Use a sharp knife to cut the grapes in half to make the filling easier to cook.
- Let the pie cool completely before slicing to prevent the filling from running.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
- Cover the pie with plastic wrap or aluminum foil to prevent it from drying out.
Reheating instructions:
- Preheat the oven to 350°F (175°C).
- Place the pie in the oven and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a decorative plate or platter.
- Dust the top of the pie with powdered sugar for a festive touch.
- Cut the pie into wedges and arrange them on a serving tray.
Garnishes:
- Top the pie with fresh grapes or whipped cream.
- Sprinkle chopped pecans or walnuts over the top of the pie.
Pairings:
- Serve the pie with a glass of red wine, such as Pinot Noir or Merlot.
- Pair the pie with a cheese plate or charcuterie board.
Suggested side dishes:
- Serve the pie with a side of vanilla ice cream or whipped cream.
- Pair the pie with a fruit salad or green salad.
Troubleshooting advice:
- If the crust is too dry, add a little more ice water until it comes together.
- If the filling is too thin, add a little more cornstarch to thicken it.
- If the crust is browning too quickly, cover it with aluminum foil.
Food safety advice:
- Wash the grapes thoroughly before using them in the recipe.
- Store the pie in the refrigerator to prevent bacteria growth.
Food history:
- Grape pie is a traditional dessert in the Finger Lakes region of New York State, where Concord grapes are grown.
Flavor profiles:
- The pie has a sweet and tangy flavor from the grapes and lemon juice, with a nutty and buttery flavor from the pecan crust.
Serving suggestions:
- Serve the pie warm or at room temperature.
- Cut the pie into wedges and serve on individual plates.
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