Recipe

Heavenly Harvest Seedless Grape Pie Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 2 months ago A very unusual pie with the port wine (or grape juice) and the sage. The brown sugar and wonderful grapes produce a delicious aroma when baking. Prep:45m Cook:55m Servings:8	Mystic_rive
	grapes sugar flour wine

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Ingredients

COOL: 6 hours

STAND: 6 hours

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1 recipe Pastry for Double-Crust Pie (see below)

or 2 refrigerated unbaked piecrusts

1/2 cup packed brown sugar

1/3 cup all-purpose flour

2 to 3 tablespoons snipped fresh sage or 1 teaspoon ground sage

7 cups seedless red or black grapes, halved

1/4 cup port wine or red grape juice

1 egg white

1 tablespoon water

Directions

Prepare Pastry for Double-Crust Pie. (see below)

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Preheat oven to 375d. F.

FILLING:

For filling, in a large bowl stir together brown sugar, flour, and sage; stir in grapes and port wine.

Transfer the filling to the pastry-lined pie plate. Roll remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place pastry on the filling; trim to 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Place pie on a baking sheet.

In a small bowl combine egg white and water. Brush top of pie with egg white mixture. Cover edge of pie with foil. Bake for 25 minutes; remove foil. Bake 30 to 35 minutes more or until top of pastry is golden brown and filling bubbles through slits in crust. Remove from oven; cool at least 6 hours. Pie can be baked up to 24 hours ahead. Loosely cover and store at room temperature.

Pie Crust

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Pastry for Double-Crust Pie: In a medium bowl stir together 2-1/4 cups all-purpose flour and 3/4 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time until all the flour mixture is moistened (about 8 to 10 tablespoons total). Divide dough in half. Form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry even with the rim of the pie plate. Fill pie and continue as directed

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Comments

mmmmgood 1 year, 2 months ago said:
I have made this or something similar and it is good. I had lost the recipe so thanks a lot. 5 from Theresa mmmmgood

cookingforfun 1 year ago said:
5

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