Tent with foil and bake: Place the pie on the lined baking sheet and loosely tent the top with a piece of foil (this will prevent it from darkening too quickly). [14,15] Unroll the round onto a 9-inch pie plate, preferably glass, letting the pastry slump gently down the sides into the bottom. ¼ cup sugar (you might want to up your sugar quantity if using regular grapes) ½ tsp ground nutmeg. Firmly press the pastry into the bottom and up the sides of the plate, ensuring contact everywhere and taking care not to stretch it. The skin keeps the grapes shape while baking while the juicy center softens and sweetens. Spoon grape mixture into pie shell. My nana made homemade grape juice but I don’t remember grape pie or hearing about grape pie! Special Equipment: 9-inch pie plate, pie weights or 4 cups dried beans or rice (for parbaking), Reprinted from Dessert Person. 4 [16] Use scissors to trim around the edge of the pastry, leaving a ½-inch overhang (discard the scraps). Follow all the same directions, baking it in a shallow 2-quart baking dish topped with the crumble. Set the crust aside to cool. [13] Dust the top and underside of the dough with more flour, then roll it out, dusting with more flour as needed, into a 13-inch round that’s about ⅛ inch thick. The par- or fully baked crust, covered and stored at room temperature, will keep for 1 day. I used seedless Thomcord grapes from Trader Joe’s but really any seedless red grape should work in this Spiced Up Grape Apple Pie. [18]. Your email address will not be published. I may have to try this out. Fill the pie plate with pie weights, dried beans, or rice and place on the prepared baking sheet. We just got our first crop of concord grapes from our vines. Reduce the oven temperature to 350°F. I made my very first muscadine pie (southern grapes) last month! Line the work surface with a sheet of plastic wrap, then transfer any large clumps of dough to the plastic. “If I hadn’t spent hours seeding grapes today, it would probably be really good. Serve: Cut the pie into slices and serve warm or at room temperature with ice cream. Add the granulated sugar. Preheat the oven and prepare the pan: Arrange an oven rack in the center position and preheat the oven to 350°F. Bake in 400 degree oven about 40 minutes. Serves: 36 Prep Time: 10 min Cook Time: 20 min Total Time: 30 min. Roll out and fold the dough: Let the dough sit on the counter for 5 minutes to soften slightly. Slip skins from grapes, set skins aside. It’s more than worth it for this pie, which features apples and Concord grapes. Add skins to pulp. I wonder if this was the recipe she used? Combine topping ingredients until it resembles a coarse crumble. This pie was the most interesting I found and the easiest. Ohhh…my great-grandma used to make a grape pie. Forgo the pie crust and turn Concord grape filling into a jammy fruit crisp served warm with ice cream. Remove the saucepan from the heat and set aside to cool slightly. Both are harbingers of fall at the farmers’ market, and like most fruit that grows in the same season and in the same climate, grapes and apples pair extremely well together. Nifty! Spread over the top of the pie filling and bake at 350F for It’s more than worth it … Combine the topping ingredients until crumbly. Place the flour, sugar, and butter into a food processor. Can’t even imagine prepping all those grapes, though! Set the 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. Let the frozen dough thaw overnight in the refrigerator before using. This pie is a once a year treat and the labour of love separating the pulp from the skin is worth every bite! *** Please don’t skip this part! Place the saucepan of flesh over medium-low heat. 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! This looks so good! Line a rimmed baking sheet with foil and set aside. The next step is to fold dry ingredients into … Every try seeding 10 pounds of grapes? [17] Tuck the overhang underneath itself all the way around so you have a lip of double-thick pastry resting just around the rim of the pie plate. By the way, every year I grow a new appreciation for seedless grapes. ... Natural Concord Grape Spread Grape Pie Pops. Remove from the heat. She started baking these sweet pies in the early '70's. Combine the topping ingredients until crumbly. Concord grapes are not like other grapes.Sure, they look the same. And we are getting really, really sick of grape jelly. The latest in food culture, cooking, and more. Well, I guess you would be able to try many of these pies! Required fields are marked *. Sprinkle over the grape … Concord Grape Pie Helen Rosner This recipe comes from the so-called Grape Pie Queen of Naples, New York, Irene Bouchard. It should naturally clump together and hold its shape when squeezed. We are experiencing an error, please try again. This pie, topped with an earthy buckwheat crumble, might be one of my favorite flavor combinations ever. Press through sieve to remove seeds. But once you take a bite out of one, the difference becomes instantly clear. Strain the flesh and combine with the skins and sugar: Set a fine-mesh sieve over the bowl with the reserved grape skins. 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). Remove from the oven and let the pie cool for at least 2 hours. So nice to see Smiling Tom. Prepare streusel topping recipe, adding 1/4 cup brown sugar, 1 cup old fashioned oats, and an extra 4 tablespoons of softened butter. Roll the pastry onto the rolling pin. Roll out pie dough to fit 9 inch pie pan and place in pan. Sprinkle over pie. Bake in 425 degree (225 C.) oven thirty-five minutes or until filling is bubbly. Reserve the empty grape skins in a medium bowl. Could the cup of sugar be reduced, would that affect the pie firming up? Cover and refrigerate the crumble until ready to use. Stir with a fork until smooth, then whisk into the saucepan. 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. Your email address will not be published. Combine sugar, AP flour and salt. She started baking these sweet pies in the early '70's. Copyright © 2020 by Claire Saffitz. Stir in the flour, butter, and lemon juice and remove from heat. Combine sugar, AP flour and salt. Peel and cook down the Concord grapes: Working over a small saucepan, grasp one grape at a time and squeeze it between your thumb and forefinger, stem end out, to pop the soft flesh into the saucepan, leaving the skin behind. 100% Grape Juice Peanut Butter, Grape and Chocolate Snack Bites . Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, and salt to combine. 2 9 inch uncooked pie crusts. Pour grape filling into a 8X8 baking dish and preheat oven to 350ºF. I even roasted grapes for this delicious roasted grape lemonade. 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. It IS delicious, during grape season Concord grape pies that are offered for sale are snapped up immediately. Pack on the crumble topping: Sprinkle the crumble topping evenly over the apples. To prevent overbrowning, cover the edge of the … Reserve the empty grape skins in a medium bowl. Assemble your crumble (I used my hands) and sprinkle it on top of the grapes, which you’ve poured into the pasty shell. 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 Oat Streusel: Combine oats, brown sugar and flour in bowl. I chose these black California grapes, but also look for Muscato, Concord or Jupiter varieites The grape preparation was a pain but if you want pain free buy your filling in a can. https://www.allrecipes.com/recipe/12289/concord-grape-pie-i Remove the plate from the oven and carefully lift the foil and pie weights out of the crust. 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. Pour filling into pie crust, and dot with butter. Once you’ve worked in all the butter, you should have a very coarse, slightly yellowed mixture filled with some larger pieces of butter and some very small bits. I vaguely remember trying this years ago, all I remember was it was a hella lot of work preparing the grapes. Return the saucepan to medium heat and bring to a simmer again. 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. I grew up near the Finger Lakes region of NY, and there we had an exquisite seasonal treat: Concord Grape Pie. Algolia is fast, customizable and secure. Line the inside of the pie plate with two pieces of foil, arranged perpendicularly, so the overhang of the foil completely covers the edge of the crust. If you happen to have a grape vine in your backyard that went insane this year, you should try this pie! Use a fork to break up the butter and to get everything all incorporated together. But still very good. Making a Concord Grape Crumb Cake is pretty simple. Cook, whisking occasionally, until the mixture starts to look syrupy and is reduced by about one-third, 8 to 10 minutes. It’s now ready to use. 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. So, I don’t know if I’ve ever mentioned that we get lots of grapes every year. Grape Crumble Bars. Mix the filling and fill the pie: Pour the warm grape mixture over the apples and fold with a flexible spatula until all the apples are coated. 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