Heavenly Harvest Seedless Grape Pie
From mystic_river1 15 years agoIngredients
- COOL: 6 hours shopping list
- STAND: 6 hours shopping list
- ---------------------- shopping list
- 1 recipe pastry for double-crust pie (see below) shopping list
- or 2 refrigerated unbaked piecrusts shopping list
- 1/2 cup packed brown sugar shopping list
- 1/3 cup all-purpose flour shopping list
- 2 to 3 tablespoons snipped fresh sage or 1 teaspoon ground sage shopping list
- 7 cups seedless red or black grapes, halved shopping list
- 1/4 cup port wine or red grape juice shopping list
- 1 egg white shopping list
- 1 tablespoon water shopping list
How to make it
- 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
People Who Like This Dish 2
- victoriaregina USA, VA
- cookingforfun Marblehead, MA
- mmmmgood TX
- tillia Warminster, PA
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 7 people-
I have made this or something similar and it is good. I had lost the recipe so thanks a lot. 5 from Theresa mmmmgood
mmmmgood in loved it -
5
cookingforfun in Marblehead loved it -
very unique...very good...my first grape pie and Ill make it again
Sunuva in Small Town loved it
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