Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup chopped walnuts
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 4 cups seedless grapes
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- food processor
- rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a food processor, pulse together the flour, chopped walnuts, and salt until the walnuts are finely ground.
3. Add the chilled butter and pulse until the mixture resembles coarse crumbs.
4. Gradually add the ice water, one tablespoon at a time, pulsing until the dough comes together.
5. Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
6. In a large bowl, combine the grapes, sugar, cornstarch, salt, and lemon juice. Toss to coat the grapes evenly.
7. Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and trim the edges.
8. Pour the grape filling into the crust.
9. Brush the edges of the crust with the beaten egg.
10. Bake the pie for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
11. Let the pie cool completely before serving.
Time:
Preparation time: 45 minutes
Cooking time: 50-60 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 350
Total fat: 16g
Saturated fat: 7g
Cholesterol: 55mg
Sodium: 110mg
Total carbohydrates: 49g
Dietary fiber: 1g
Sugars: 26g
Protein: 5g
Substitutions for ingredients:
- Almonds or pecans can be used instead of walnuts.
- If seedless grapes are not available, use regular grapes and remove the seeds before using.
Variations:
- Add a teaspoon of cinnamon to the filling for a spiced version of the pie.
- Use a mix of red and green grapes for a colorful pie.
- Add a tablespoon of orange zest to the filling for a citrusy twist.
Tips and tricks:
- Make sure the butter is chilled before using it in the crust to ensure a flaky texture.
- If the crust starts to brown too quickly, cover it with foil and continue baking.
- Let the pie cool completely before slicing to allow the filling to set.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F (175°C).
- Place the pie on a baking sheet and cover it with foil.
- Bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the pie with a dollop of whipped cream or vanilla ice cream.
- Dust the top of the pie with powdered sugar before serving.
Garnishes:
- Sprinkle chopped walnuts or grapes on top of the pie for a decorative touch.
Pairings:
- Serve the pie with a glass of red wine or a cup of coffee.
Suggested side dishes:
- A simple green salad or roasted vegetables would pair well with this pie.
Troubleshooting advice:
- If the crust is too dry, add more ice water, one tablespoon at a time, until the dough comes together.
- If the filling is too runny, add more cornstarch, one tablespoon at a time, until it thickens.
Food safety advice:
- Wash the grapes thoroughly before using them in 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, where grapes are a major crop.
Flavor profiles:
- The pie has a sweet and tangy filling with a nutty, buttery crust.
Serving suggestions:
- Serve the pie warm or at room temperature.
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