Copyright 2020 - Taste, A Division of Penguin Random House LLC. Add skins to pulp. She started baking these sweet pies in the early '70's. In Dessert Person, fans will find Claire’s signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. Combine topping ingredients until it resembles a coarse crumble. Reserve the empty grape skins in a medium bowl. The texture of this pie is like a cherry pie, except it is very, very grape-y. Their natural flavor is as sweet as candy -- no exaggeration -- which is why they're often used to make candies, among other things like juices, jellies, pies and more. Lots and lots and lots of grapes. It IS delicious, during grape season Concord grape pies that are offered for sale are snapped up immediately. Looks great! By the way, every year I grow a new appreciation for seedless grapes. *To simplify this recipe considerably, skip the process of making and parbaking the Flaky All-Butter Pie Dough and turn this pie into a crumble. Bake in the center of the oven until the edge of the crust is set and starting to turn golden when you peek under the foil, 25 to 30 minutes. [6] Tossing again with a fork, drizzle more ice water 1 teaspoon at a time into the bowl with the remaining flour mixture until only a few dry spots remain, then knead with your hands to bring it together into a dough. Bake in 400 degree oven about 40 minutes. The pie dough is technically ready to use at this point, but proceed through the next step, which will make it extra flaky. But still very good. Assemble your crumble (I used my hands) and sprinkle it on top of the grapes, which you’ve poured into the pasty shell. The skin keeps the grapes shape while baking while the juicy center softens and sweetens. Remove the plate from the oven and carefully lift the foil and pie weights out of the crust. Heat the pulp over medium heat, stirring often, until soft, about 10 minutes. Serve: Cut the pie into slices and serve warm or at room temperature with ice cream. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, and salt to combine. Oct 31, 2013 - This recipe comes from the so-called Grape Pie Queen of Naples, New York, Irene Bouchard. In a medium sized bowl, mix up the ingredients for the streusel topping. Photographs copyright © 2020 by Alex Lau. Mix the ingredients for the topping until it’s the consistency of breadcrumbs. Combine the topping ingredients until crumbly. Slip each grape out of its skin and put the pulp in a medium saucepan and the skin in a large bowl. Remove the foil from the pie and continue to bake until the crumble topping is firm and browned and the juices are thick and bubbling around the sides, another 40 to 50 minutes. Preheat the oven and prepare the pan: Arrange an oven rack in the center position and preheat the oven to 350°F. Bake the weighted crust: Freeze the lined pie plate until the dough is very firm, about 10 minutes, then prick the bottom of the pastry in several places with a fork to prevent the crust from puffing up. It should naturally clump together and hold its shape when squeezed. ¼ cup of milk. Cut in butter or regular margarine until crumbly, using a pastry blender. Unwrap it and place on a lightly floured surface. However, some of … Add the butter and toss to coat, then use your fingertips to work the butter into the flour mixture until no visible pieces of butter or floury spots remain. Make a slurry and activate the cornstarch: Place the cornstarch in a small bowl and spoon 3 tablespoons of the hot grape mixture into the bowl. 3 [11,12] Fold the dough in thirds like a letter (this makes more butter layers, which create a flaky texture), then wrap tightly in plastic. We are experiencing an error, please try again. Ha! Pour the grape mixture into the pie crust. Let the frozen dough thaw overnight in the refrigerator before using. My nana made homemade grape juice but I don’t remember grape pie or hearing about grape pie! So nice to see Smiling Tom. [10] Dust the top and underside of the dough with more flour, then roll it out, dusting with more flour as needed, into a rectangle that’s about three times longer than it is wide and between ¼ and ½ inch thick. Pour grape filling into a 8X8 baking dish and preheat oven to 350ºF. Can’t even imagine prepping all those grapes, though! Save this Apple and Concord grape crumble pie recipe and more from Dessert Person: Recipes and Guidance for Baking with Confidence to your own online collection at EatYourBooks.com Pour filling into pie crust, and dot with butter. Add the granulated sugar. Add sugar, flour, and salt, into grape mixture, stirring well. Cut a 5 tablespoon block of the butter (2.5 oz / 71g) crosswise into ⅛-inchthick slices (so you have lots of thin butter squares) and refrigerate. Place the flour, sugar, and butter into a food processor. That’s kind of, uh, rare…. I vaguely remember trying this years ago, all I remember was it was a hella lot of work preparing the grapes. In a large mixing bowl stir together the 3/4 cup sugar, the 1/3 cup flour, and salt. Transfer half the mixture to the pie crust, arranging the apple slices so they fill in all the nooks and crannies around the bottom of the crust, then scrape the remaining filling on top, mounding it in the center. Use the Help Forum for that.. Prepare oat streusel and sprinkle over grape mixture. Very sweet, with none of the tangy balance that comes with sour fruit pies, like cherry, blackberry or rhubarb. Place the saucepan of flesh over medium-low heat. Sprinkle the topping over the pie. There were actually quite a few grape pie recipes in my collection, but this one had crumb topping on it, which I was very excited about. Add lemon juice, butter and the grape mixture. And we are getting really, really sick of grape jelly. Remove from the heat. I used seedless Thomcord grapes from Trader Joe’s but really any seedless red grape should work in this Spiced Up Grape Apple Pie. Roll out and fold the dough: Let the dough sit on the counter for 5 minutes to soften slightly. Bake in 425 degree (225 C.) oven thirty-five minutes or until filling is bubbly. Transfer the pulp and grape skin mixture back to the same saucepan (discard seeds). Instead of a crimp, you can also use the tines of a fork to create hash marks around the rim. Press through sieve to remove seeds. Concord grapes have one of the most piercing, intense flavors in the entire fruit kingdom, and until a genius invents a seedless variety, I will endure the tedium of peeling them. Ohhh…my great-grandma used to make a grape pie. 2 tbsp flour. Take Note We will not respond to member emails. 100% Grape Juice Peanut Butter, Grape and Chocolate Snack Bites . It will seem like a lot, but really pack all of it onto the apples and press firmly so it stays in place—packing the topping not only helps compress the filling and reduce air pockets, but it also forms the crumble into a solid layer that bakes into a firm lid and slices cleanly. Pour mixture into the pastry-lined pie plate. Oat Streusel: Combine oats, brown sugar and flour in bowl. Remove from the oven and let the pie cool for at least 2 hours. Algolia is fast, customizable and secure. Serves: 36 Prep Time: 10 min Cook Time: 20 min Total Time: 30 min. Could the cup of sugar be reduced, would that affect the pie firming up? Lots and lots of crumb topping. She started baking these sweet pies in the early '70's. It’s more than worth it for this pie, which features apples and Concord grapes. Concord Grape Pie has only 1/4 cup less sugar than the Concord Grape Pie with Crumb Topping, lol! Mix all the dry ingredients in a medium bowl, then work in the butter, followed by the peanut butter until the mixture resembles a coarse crumble (you can use your hands, a fork, or a pastry cutter for this step). 3 cups of sliced appled (I cut the slices in half as well) 1 cup of concord grapes (concord grapes are small so you don't need to halve them) 1 tbsp lemon juice. I made my very first muscadine pie (southern grapes) last month! Combine pulp and skins in a large bowl. Making a Concord Grape Crumb Cake is pretty simple. So, this year when our enormous grape harvest was ripe, I gave most of it away, but kept back a bit for experimenting for Mid-Century Menu. I may have to try this out. Bring pulp to boil; reduce heat and simmer 5 minutes. For the batter you will sift together flour, sugar, baking powder, and salt in a bowl. DO AHEAD The dough, wrapped tightly in plastic and refrigerated, will keep up to 3 days or can be frozen up to 2 months (place in a resealable plastic bag before freezing). Bring the dough together: [4] Slowly drizzle 5 tablespoons of the ice water (avoiding any ice) into the mixture, tossing constantly with a fork to incorporate. [18]. Cover and refrigerate the crumble until ready to use. Mar 7, 2018 - 0 false 18 pt 18 pt 0 0 false false false /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:"&q If you happen to have a grape vine in your backyard that went insane this year, you should try this pie! Add skins to pulp. Spread over the top of the pie filling and bake at 350F for Concord Grape Pie & Wholewheat All-Butter Pastry October 20, 2014 By JJ 3 Comments The summer I made these pies — a full two years ago, way back in 2012 — the grapes were so sweet that simmering juice thickened almost instantly without even a hint of extra sugar. Slip skins from grapes, set skins aside. Refrigerate for 2 hours. That’s what I was thinking… how does one and how long does it take to skin 1.5 pounds of them? Pulse 10 to 15 times until the flour mixture is coarse and small "pea-size" pieces of butter form. Reduce the apple juices: Pour any juices that have accumulated in the bowl with the apple mixture into the saucepan with the grape skin mixture and bring to a brisk simmer over medium heat. Grape Crumble Bars. Sprinkle over the grape … Combine sugar, AP flour and salt. I wonder if this was the recipe she used? Combine sugar, AP flour and salt. IIRC, she even threw in some golden raisins for texture. This is Concord Grape Pie from the 1966 printing of Better Homes and Gardens Pies and Cakes. Add lemon juice, butter and the grape mixture. Concord grape pies are popular on the east coast but we don’t often see Concord grapes out west so I went with a seedless Thomcord grape variety in this Spiced Up Grape Apple Pie. *** Please don’t skip this part! The par- or fully baked crust, covered and stored at room temperature, will keep for 1 day. I chose these black California grapes, but also look for Muscato, Concord or Jupiter varieites Prepare streusel topping recipe, adding 1/4 cup brown sugar, 1 cup old fashioned oats, and an extra 4 tablespoons of softened butter. Cook, whisking often, until the mixture has thickened, about 1 minute. As for me I delight in my pie … Roll out pie dough to fit 9 inch pie pan and place in pan. Meanwhile, roll out your pastry and get it into your favourite pie dish, which you’ve buttered. Bake at 425 … Comment document.getElementById("comment").setAttribute( "id", "a80e8b84a31493630e0072dde41a5a7b" );document.getElementById("be6704991c").setAttribute( "id", "comment" ); Better Homes and Gardens Pies and Cakes, 1966. The filling also thickened up very well, and wasn’t runny at all. If baking, preheat the oven and prepare a baking sheet: Arrange an oven rack in the center position and preheat the oven to 425°F. Instructions. Wow…..that IS seriously A LOT of grapes though….wish I lived closer, I’d take some grapes from y’all…..and girl that pie looks divine! Dec 6, 2019 - Thoughts: This is a near perfect simple autumnal dish. Remove the saucepan from the heat and let cool slightly. Slip skins from grapes, set skins aside. Line the work surface with a sheet of plastic wrap, then transfer any large clumps of dough to the plastic. Pour grape mixture into unbaked pie shell. Roll the pastry onto the rolling pin. Return the saucepan to medium heat and bring to a simmer again. 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