Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold butter, cubed
- 1/4 cup ice water
- 2 tablespoons white sugar
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons coconut flakes
- 2 tablespoons shredded coconut
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- 2 tablespoons lime juice
- 2 cups green grapes, halved
- 1/2 cup heavy cream
- 1/4 cup confectioners' sugar
Special Equipment Needed:
- 9-inch pie plate
- Rolling pin
- Pastry blender
- Fork
- Mixing bowl
- Whisk
- Saucepan
Step-by-Step Instructions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add water, stirring with a fork until dough forms a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
3. On a lightly floured surface, roll out dough to fit a 9-inch pie plate. Place dough in pie plate and trim edges.
4. In a medium bowl, combine white sugar, brown sugar, cornstarch, coconut flakes, shredded coconut, lemon juice, orange juice, and lime juice. Mix until well blended.
5. Add grapes to the mixture and stir until evenly coated. Pour mixture into prepared pie crust.
6. In a small saucepan, heat cream and confectioners' sugar over low heat until sugar is dissolved. Pour over grape mixture.
7. Bake in preheated oven for 40 minutes, or until golden brown. Allow to cool before serving.
Time:
Preparation Time: 45 minutes
Cooking Time: 40 minutes
Temperature: 375 degrees F (190 degrees C)
Serving Size: 8
Nutritional Information (per serving):
Calories: 431
Fat: 22.8 g
Carbohydrates: 49.7 g
Protein: 4.7 g
Substitutions for Ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Butter can be substituted with margarine or vegetable shortening.
- Heavy cream can be substituted with evaporated milk or half-and-half.
Variations:
- Add 1/2 cup chopped walnuts or pecans to the filling for a crunchy texture.
- Substitute green grapes with red grapes or a combination of both.
- Add 1 teaspoon of cinnamon or nutmeg to the filling for a spiced flavor.
Tips and Tricks:
- For a flakier crust, use cold butter and work quickly when mixing the dough.
- To prevent a soggy crust, pre-bake the crust for 10 minutes before adding the filling.
- To prevent the crust from over-browning, cover the edges with foil during the last 10 minutes of baking.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a 350 degree F (175 degree C) oven for 10 minutes.
Presentation Ideas:
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
Garnish with a sprinkle of shredded coconut or chopped nuts.
Pairings:
Pair with a glass of sweet white wine or a cup of coffee.
Suggested Side Dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting Advice:
- If the crust is too dry, add a tablespoon of cold water at a time until the dough comes together.
- If the crust is too wet, add a tablespoon of flour at a time until the dough is no longer sticky.
Food Safety Advice:
- Use clean utensils and surfaces when preparing the pie.
- Refrigerate any leftovers within 2 hours of baking.
Food History:
Pie has been a popular dessert for centuries, with recipes dating back to ancient Rome. The combination of green grapes and coconut is a modern twist on the classic pie.
Flavor Profiles:
This pie is sweet and tart with a hint of coconut flavor.
Serving Suggestions:
Serve as a dessert or a snack.
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