Grape Pie Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a sheet pan on the lower oven rack.
• Wash and stem grapes; squeeze grapes out of their skins. Save the skins and set aside. Place grape pulp in a large saucepan; mash a few at the bottom to release their juice. Cook over medium-low heat until grapes come to a full boil. Remove pulp from heat, and press through a food mill to remove seeds. Combine pulp and skins in a large bowl. Stir in lemon juice.
• In a separate bowl, mix sugar, flour, and salt. Stir into grape mixture. Pour filling into pastry crust, and dot with butter. Cover with second pastry shell. Flute edges, and cut little slits in the top crust for steam to escape.
• In preheated oven on sheet pan for 45 to 50 minutes, or until crust is brown and juice begins to bubble through slits in top crust. Allow to cool before serving.

Steps:

• Stem grapes, wash, drain and squeeze from skins. Chop skins and set aside. Simmer pulp for 5 minutes. Remove from heat and immediately put through a food press or strainer to separate seeds. Discard seeds.
• Stir pulp and skins together. Blend in sugar ¼ cup flour, tapioca, lemon juice and 1 tablespoon butter.
• Roll out pie dough to fit 9 inch pie pan and place in pan. Spoon grape mixture into pie shell.
• Combine topping ingredients until it resembles a coarse crumble. Sprinkle over pie. Bake at 425 degrees F for 10 minutes. Reduce to 350 degrees F and bake an additional 30 minutes.

Steps:

• Preheat the oven to 350°F.
• In a medium-sized saucepan, bring the grapes, sugar and water to a boil over high heat for 1 minute.
• Add the lemon juice and dissolved cornstarch and continue to cook, stirring constantly, until thickened.
• Add the butter.
• Pour the grape filling into the pie shell and top with the remaining pie crust.
• Carefully crimp the edges of the pie to seal. Prick the top crust with a fork.
• Bake for 50 minutes.

Steps:

• Preheat oven to 400°F.
• For filling, stir together grapes, brown sugar, flour, and grape juice; set aside.
• Line 9-inch pie plate with crust and crimp edges.
• Transfer filling into unbaked crust.
• Cover edge with foil; bake 25 minutes.
• Remove foil; bake 25-30 minutes more, or until filling is bubbly.
• Meanwhile, use a leaf cookie cutter to cut four leaves from the remaining pastry.
• Combine egg white and water.
• Brush leaf cut-outs with egg white mixture.
• Sprinkle with coarse sugar.
• Place cut-out on a cookie sheet and bake 7-8 minutes or until golden brown.
• Arrange leaf cut-outs on pie.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the grapes, sugar and jelly in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and simmer briskly, mashing the grapes with a potato masher, until the liquid is slightly thickened, about 5 minutes.
• In a small bowl, stir the cornstarch into 2 tablespoons water until dissolved. Add to the grape mixture and boil for 1 minute. Off the heat, stir in the lemon juice and butter.
• Roll out both of the pies crusts. Fit one crust into a 9-inch pie pan. Pour the grape filling into the crust. Top with the second crust. With a knife, cut vents in the top crust in several places. Brush with egg wash.
• Bake until the crust is golden brown and the filling is bubbling, about 1 hour. Cool completely on a rack.

Steps:

• Preheat the oven to 425 degrees F.
• For the crust: In large mixing bowl, mix the flour, salt, sugar, shortening, and butter. Sprinkle with the cold water. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes. Cut the dough ball in half and roll out each half with a rolling pin to desired thinness. Cut 1 of the rolled out pieces into strips to use for the top layer. Reserve.
• For the filling: Pinch the grapes at the end opposite the stem to pop out the pulp. Reserve the skins. Place the pulp in a medium-sized saucepan and bring to a rolling boil. Remove from the heat and, while still hot, rub the pulp through a strainer to remove the seeds. Mix the strained pulp with the reserved skins in a larger mixing bowl. Add the sugar, flour, salt, lemon juice, butter, brown sugar, honey, and vanilla and mix well.
• For the topping: In a large mixing bowl, mix all of the ingredients together in a bowl until it forms a crumbly mixture.
• To assemble: Place the rolled dough into a pie plate so dough covers the edge of the plate. Sprinkle 1/3 of the topping over the bottom of the crust, add the filling, and cover another 1/3 of the topping. Crisscross the dough strips over the filling and brush with the beaten egg. Lastly sprinkle the remaining 1/3 of the topping over the top. Transfer to the oven and bake for about 40 minutes.

Steps:

• Combine grapenuts and warm water.
• Let stand until water is absorbed.
• Combine beaten eggs with all ingredients except pie shell.
• Fold in grapenuts.
• Spoon into pie shell.
• Bake at 350 for 50 minutes.

Steps:

• On a lightly floured work surface, roll 1 piece of pate brisee into a 15-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes. Repeat process for rolling out dough. Using a 4-inch grape leaf cookie cutter, cut out 4 leaves from dough. Transfer to a baking sheet, cover with plastic wrap, and refrigerate overnight.
• Remove skins from grapes by pinching the ends of each grape, reserving both the pulp and skins separately, discarding any accumulated liquid.
• Place pulp in a saucepan; bring to a boil. Cook until the seeds separate from the pulp and the pulp breaks down, about 6 minutes. Strain mixture through a sieve into the bowl with the reserved skins; discard solids. Let cool to room temperature before placing in the refrigerator for 2 hours.
• Preheat oven to 450 degrees. Remove grape mixture from refrigerator. Stir in sugar and cornstarch. Pour into prepared pie shell. Beat egg with 1 tablespoon water. Brush edge of pie shell with egg mixture, reserving any remaining mixture. Transfer pie to oven; bake 10 minutes. Reduce heat to 350 degrees, and continue baking until filling jiggles when shaken, about 30 minutes. Transfer pie to a wire cooling rack; let cool overnight.
• Preheat oven to 450 degrees. Remove reserved grape leaves from refrigerator and brush with remaining egg and water mixture. Bake until golden brown, 15 to 20 minutes. Transfer to a wire cooling rack; let cool.
• Before serving, place grape leaves on top of filling.

Steps:

• Pop the skins off the grapes by pinching them at the end opposite the stem; set them aside.
• Put the pulp (without water) into a heavy pan, bring it to a boil, and let it boil 5 to 6 minutes; put it through a colander or food mill to remove the seeds.
• Pour the hot pulp over the skins and let the mixture sit for 5 hours (Irene says this colors the pulp and makes it pretty).
• Add the sugar and tapioca, then pour the mixture into the pie crust and dot with butter.
• Put on the top crust (Irene uses a"floating" top crust-a circle of dough slightly smaller than the top of the pie-because it is easier than crimping top and bottom together and it also makes a pretty purple ring around the edge).
• Bake at 400° for 15 minutes.
• Lower the temperature to 350 degrees and cook 20 minutes more until the crust is browned and the juice begins to bubble up.

Steps:

• In a large saucepan, combine grapes, sugar and cinnamon; toss to coat. Let stand for 15 minutes. Combine cornstarch, lemon juice and zest; stir into grape mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , Line a 9-in. pie plate with bottom crust. Pour grape mixture into crust. Dot with butter. Place remaining crust over filling. Trim, seal and flute edges; cut slits in top. Cover edges loosely with foil. , Bake at 425° for 20 minutes. Reduce heat to 350° remove foil and bake 30-35 minutes longer or until the crust is golden brown. Cool on a wire rack.

Steps:

• Squeeze the end of each grape opposite the stem to separate skins from pulp. Set skins aside. Place pulp in a medium saucepan; bring to a boil. Boil and stir for 1 minute. Press through a strainer or food mill to remove seeds. , In a large bowl, combine the pulp, skins, sugar, flour, lemon juice and salt; pour into pastry shell. In a small bowl, combine the oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. , Cover edges of pastry with foil. Bake at 425° for 15 minutes. Remove foil; bake 20 minutes longer or until golden brown. Cool on a wire rack.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Wash fully ripened grapes. Separate the grape pulp and skins. In a sauce pan over medium heat cook grape pulp slowly until soft. Rub cooked pulp through a sieve. Combine the sieved pulp and grapes skins.
• Mix the flour and sugar together and add to grape mixture. Stir in the melted butter and pour into one 9 inch unbaked pie shell. Cover top with strips of pastry. You can make a lattice pattern if desired.
• Bake at 425 degrees F (220 degrees C) for about 25 minutes.

Steps:

• For crust:
• Pulse flour, sugar, and salt in a food processor. Add butter and shortening; pulse just until coarse meal forms. Add 1/3 cup ice water; pulse until dough forms clumps, adding more ice water by teaspoonfuls if dry. Gather dough into a ball; divide in half. Flatten into disks, wrap in plastic, and chill for at least 1 hour and up to 2 days.
• Roll out 1 dough disk on a lightly floured surface into an 11" round. Transfer to pie dish; press gently onto bottom and up sides of dish. Trim dough flush with edge of dish, leaving no overhang. Freeze until firm, about 10 minutes. Add scraps to remaining dough disk; roll out on parchment paper to a 12" round. Slide paper with dough onto a rimless baking sheet and chill in refrigerator.
• Preheat oven to 375°F. Line dough in pie dish with foil or parchment paper. Fill foil with pie weights or dried beans. Bake until edges are just beginning to turn golden, 25-30 minutes. Remove foil and pie weights. Return dish to oven; continue baking until crust is dark golden all over, about 20 minutes longer. Transfer pan to a wire rack; let crust cool completely.
• For filling:
• Mix apples, grapes, sugar, and flour in a large saucepan; stir to coat. Cook over medium-low heat, stirring often, until fruit is translucent and juices are thickened, 30-40 minutes. Let mixture cool to room temperature.
• Preheat oven to 375°F. Transfer fruit to crust. Remove remaining dough from refrigerator. Using a decorative cutter, make a pattern in center of dough, leaving a 2" plain border; reserve cutouts. Invert dough over fruit in crust; peel off parchment paper. Trim dough along edge of crust, leaving no overhang. Arrange reserved dough cutouts decoratively over top crust, pressing lightly to adhere. Place pie on a baking sheet.
• Bake pie until crust is golden brown and juices bubble, 50 minutes-1 hour. Transfer to a wire rack to cool. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature. Serve with ice cream, if desired.