Grape pie.
Why don’t I bake more pies? I’m not really sure. I used to buy pies often… but they weren’t particularly great pies, and I stopped doing that. I thought, why buy a pie when I know I could bake a tastier one? But I never started baking them—the pie recipes kept getting pushed to the back of the recipe box.
I don’t know why, I mean, I love pie. Like, love love pie. I guess I just forget about it with all the chocolate chip cookies that I do bake and all the great chocolates that I buy from the local shops. And all the stewing hens and heirloom pork for that matter.
So why was it that, on a very rare occasion of pie-making, I decided to make grape pie? To tell you the truth, I have no idea. I like a thrill? I’m a sucker for oddities? Or maybe I just figured: if I mess it up, at least I’ll get points for originality.
The end project was just what I was looking for: a buttery, flaky crust, jam-like filling, and an overall effect of “weird-tasty.” It takes you a bite or two to get used to grape pie—the immediate thought is that you are eating jelly-pie, but once you get used to it, the grape really works with the golden brown crust. It’s also not overly sweet, something I really desire in a pie, and I’m sure it would work wonders with a good ice cream.
The recipe, from Bon Appetit magazine, uses red seedless grapes, since concords aren’t widely available. Next time though I may try the concords. Also, since red seedless are less mushable that concords, I would chop up the grapes in the food-processor to a near puree instead of leaving them in pieces—creating an even more pronounced jelly taste.
My favorite part of this recipe was the crust—it had no sugar besides what you sprinkle on top and the taste of butter was, mmmm…. drool.
I think I may start baking more pies after all.
Grape Pie
from Bon Appetit Magazine//Sept. 08
For the crust
- 2 cups all purpose flour
- 1/4 teaspoon (generous) salt
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons ice water
For the filling
- 8 cups stemmed seedless red grapes (about 2 1/2 pounds; preferably organic), rinsed well, patted dry
- 1 cup sugar
- 1/3 cup cornstarch
- 2 tablespoons frozen grape juice concentrate (made with Concord grapes), thawed
- Nonstick vegetable oil spray
- 1 large egg, beaten to blend (for glaze)
- Raw sugar
For the crust
Blend flour and salt in processor 5 seconds. Add butter. Using on/off turns, blend until most of butter is cut into 1/4-inch pieces (mixture will resemble coarse meal). Add 2 1/2 tablespoons ice water. Using on/off turns, blend until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball. Divide in half; shape each half into disk. Wrap; chill at least 1 hour.For the filling
Place half of grapes in processor; using on/off turns, chop into 1/3- to 1/2-inch pieces. Transfer to large sieve set over large bowl. Repeat with remaining grapes. Drain off and discard 1 1/2 cups grape liquid.
Whisk 1 cup sugar and cornstarch in another large bowl to blend. Mix in drained grapes and grape juice concentrate.
Preheat oven to 375°F. Spray 9-inch pie dish with nonstick spray. Roll out 1 dough disk on floured surface to 13-inch round; transfer to dish. Brush dough edge with egg glaze. Fill with grape mixture. Roll out second dough disk to 12-inch round. Top pie with dough; trim overhang to 1/2 inch. Roll edge under; crimp. Brush top of pie with glaze; sprinkle with raw sugar. Cut several slits in top crust to allow steam to escape.Bake pie until golden and juices bubble thickly, 60 to 70 minutes. Cool at least 30 minutes.
Subscribe to C&C
Sweet Corn Soup
Zucchini Basil Soup
Simple Tomato Salad
Bacon-wrapped Yellowtail
Apricots Poached in Vanilla-Thyme Syrup
Summer Squash Carbonara
Steak with Parsleyed Butter
Casa Maya, Highbridge
The Fine Diner, Clinton
Elements, Princeton
September 23rd, 2008 at 7:05 pm
Well, I’ve never heard of grape pie, but grapes are my favorite food group — so I might just have to start baking, too!
September 23rd, 2008 at 7:07 pm
Wondering how to make this with concord grapes, which we grow. They have seeds.
September 23rd, 2008 at 11:22 pm
I just saw “Waitress” again for the 100th time and I am in a pie-baking mood…It’s so funny how you mentioned you hardly bake pies because I think I’ve baked ONE pie my entire life. Seriously… How many cookie recipes have I tried? I need to get my act together…
September 24th, 2008 at 5:18 am
Never had grape pie. Hmmmm.
I’ll be thinking about this one. This looks excellent!
September 24th, 2008 at 9:27 am
I really don’t bake much, and that was one of the reasons I joined Daring Bakers.
But this looks so very good! Would be perfect for breakfast :)
September 24th, 2008 at 12:33 pm
I am the same way- a cookie baking machine, but not so much a pie gal. I think it’s the whole crust thing that gets me nervous… so much so, that instead of making apple pies, I make apple crumbles. I need to get over my pie crust phobia.
September 24th, 2008 at 3:58 pm
YUMMMY!!! Looks really good!! I love a flaky crust too!! :)
September 24th, 2008 at 9:39 pm
Gimmie some grape pie! Thanksgiving is coming and I am thinking about pie. Love this unique recipe.
September 25th, 2008 at 1:01 pm
Oh this looks amazing. I’ve never had grape pie before, but I think you’ve made me a believer!
*runs off to bake*
Thanks for sharing!
+Jessie
a.k.a. The Hungry Mouse
September 26th, 2008 at 10:57 am
[...] to keep the arbourists in business til next year. Found the recipe for this little treasure here. Although i don’t often bake pie, i will be trying this [...]
September 27th, 2008 at 10:03 am
That pie crust is really interesting! And the pie looks great!
September 27th, 2008 at 10:05 am
That was me, forever having the wrong blog id, I never learn…
September 27th, 2008 at 1:15 pm
Haha, I’m always up for weird-tasty. I’ve heard of grape pie, but I think it belongs with those weirdos that only buy grape jelly and drink grape soda.
I usually like leaving out sugar in things, especially cookies, and sprinkling it on top instead. It definitely tastes better that way!
September 27th, 2008 at 4:12 pm
I think it’s the crust that scares most of us from making more pies :)
September 27th, 2008 at 11:06 pm
The crust looks amazing. My friend made a concord grape pie that was incredible. This one sounds good as well. Although you kinda scared me when you said “weirdy-taste”
September 29th, 2008 at 11:30 pm
I think it sounds terrific. So, what wine would you pair with it?
September 30th, 2008 at 3:57 pm
Abby – weirdy in a good way! ;)
Lori Lynn – I imagine it would go great with a sweet white dessert wine, like a Sauternes.
October 5th, 2008 at 6:48 pm
I’ve never tried grape pie. Sounds really tasty. Perhaps a grape pie cupcake is in my future.
January 28th, 2009 at 8:37 pm
[...] pie crust (vodka!). Maybe you want something a little more unusual: sawdust, vinegar, avocado, grape, [...]
September 21st, 2009 at 3:42 pm
[...] when it comes to pies. If you’ve never made a grape pie before, then start by baking Robin’s Grape Pie. A golden crust gives way to a sticky sweet grape filling that is only enhanced by a scoop of [...]
January 10th, 2010 at 12:09 pm
Whenever I’m reading posts like this I can’t help but think of how things have changed since I was young. I guess I’m getting old, but I miss the way things used to be.