Remove the saucepan from the heat and let cool slightly. Transfer the baking sheet to the oven and bake for 30 minutes. Roll out pie dough to fit 9 inch pie pan and place in pan. Reduce the oven temperature to 350°F. Add skins to pulp. 4 [16] Use scissors to trim around the edge of the pastry, leaving a ½-inch overhang (discard the scraps). Mix all the dry ingredients in a medium bowl, then work in the butter, followed by the peanut butter until the mixture resembles a coarse crumble (you can use your hands, a fork, or a pastry cutter for this step). 2 9 inch uncooked pie crusts. I wonder if this was the recipe she used? Sprinkle over pie. So, I don’t know if I’ve ever mentioned that we get lots of grapes every year. This means forgoing the more tart green grapes. Matcha, Black Sesame, and Kinako Neapolitan Cookies. Yeah…not that fun. But I am pretty sick of grapes right now.”. My nana made homemade grape juice but I don’t remember grape pie or hearing about grape pie! Add lemon juice, butter and the grape mixture. Pour into unbaked pie shell. Add skins to pulp. Bake the pie for about 40 minutes. [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. It may seem unreasonably fussy to peel the grapes, but if you were to just cook down the whole grapes, you’d end up straining out the skins and therefore much of their flavor (not to mention all the color). By the way, every year I grow a new appreciation for seedless grapes. This pie is a once a year treat and the labour of love separating the pulp from the skin is worth every bite! Place the saucepan of flesh over medium-low heat. Pour mixture into the pastry-lined pie plate. Pour grape filling into a 8X8 baking dish and preheat oven to 350ºF. 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. If you have a business development or DMCA inquiry, Click Here. I made my very first muscadine pie (southern grapes) last month! Pour the grape mixture into the pie crust. Every try seeding 10 pounds of grapes? Serve: Cut the pie into slices and serve warm or at room temperature with ice cream. 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. We had a small grapevine (among tons of fruit trees) in our yard when I was kid. Bring pulp to boil; reduce heat and simmer 5 minutes. Your email address will not be published. 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! In Dessert Person, fans will find Claire’s signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. You sound like me and lemons! Add the granulated sugar. Bring it to a simmer and cook, occasionally mashing the grapes against the side of the pan with the back of a wooden spoon, until the mixture is pulpy and broken down and the seeds are free-floating around the saucepan, 5 to 10 minutes. Comment document.getElementById("comment").setAttribute( "id", "a80e8b84a31493630e0072dde41a5a7b" );document.getElementById("be6704991c").setAttribute( "id", "comment" ); Better Homes and Gardens Pies and Cakes, 1966. Ohhh…my great-grandma used to make a grape pie. However, some of … It’s more than worth it for this pie, which features apples and Concord grapes. 3 cups of sliced appled (I cut the slices in half as well) 1 cup of concord grapes (concord grapes are small so you don't need to halve them) 1 tbsp lemon juice. Bake the weighted crust: Freeze the lined pie plate until the dough is very firm, about 10 minutes, then prick the bottom of the pastry in several places with a fork to prevent the crust from puffing up. Instead of a crimp, you can also use the tines of a fork to create hash marks around the rim. by RetroRuth | Oct 16, 2013 | Desserts, Pie, The BEST | 10 comments. In a large mixing bowl stir together the 3/4 cup sugar, the 1/3 cup flour, and salt. Cook over medium low heat until grapes come to a full boil. Oat Streusel: Combine oats, brown sugar and flour in bowl. Sprinkle over pie. I even roasted grapes for this delicious roasted grape lemonade. I vaguely remember trying this years ago, all I remember was it was a hella lot of work preparing the grapes. Concord grapes are not like other grapes.Sure, they look the same. Apple and Concord Grape Crumble Pie tastecooking.com| 10-15 Concord grapes have one of the most piercing, intense flavors in the entire fruit kingdom, and until a genius invents a seedless variety, I will endure the tedium of peeling them. She started baking these sweet pies in the early '70's. Press down firmly around the rim to seal, then crimp the crust all the way around, using the thumb of one hand and the thumb and forefinger of the other, flouring your fingers if needed to prevent sticking. Copyright 2020 - Taste, A Division of Penguin Random House LLC. Preheat the oven to 350ºF. Make the apple mixture: In a large bowl, toss together the apples, brown sugar, lemon juice, vanilla, cinnamon, and salt until the apples are evenly coated. Special Equipment: 9-inch pie plate, pie weights or 4 cups dried beans or rice (for parbaking), Reprinted from Dessert Person. Bake at 425 … So nice to see Smiling Tom. I used seedless Thomcord grapes from Trader Joe’s but really any seedless red grape should work in this Spiced Up Grape Apple Pie. 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 Slip each grape out of its skin and put the pulp in a medium saucepan and the skin in a large bowl. It’s grape season here in Michigan, and this year I decided to take some of our bounty and make a grape pie! [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. Combine the topping ingredients until crumbly. The texture of this pie is like a cherry pie, except it is very, very grape-y. Pour filling into pie crust, and dot with butter. Press through sieve to remove seeds. Bake in 425 degree (225 C.) oven thirty-five minutes or until filling is bubbly. Slip skins from grapes, set skins aside. It should naturally clump together and hold its shape when squeezed. Pour into unbaked pie shell. 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. This pie was the most interesting I found and the easiest. [5] Switch to your hands and toss the mixture several times until shaggy pieces of dough form, then knead the mixture inside the bowl a few times to bring it together (the dough will look very clumpy and dry, with loose bits). Tom is such a trooper. Crumble the mixture over the grape filling. Reserve the empty grape skins in a medium bowl. Copyright © 2020 by Claire Saffitz. The next step is to fold dry ingredients into … Lots and lots of crumb topping. Strawberry Peach Refrigerated Juice Cocktail Strawberry Peach Blondies. Cut a 5 tablespoon block of the butter (2.5 oz / 71g) crosswise into ⅛-inchthick slices (so you have lots of thin butter squares) and refrigerate. Line the work surface with a sheet of plastic wrap, then transfer any large clumps of dough to the plastic. If the recipe calls for a lined pie plate, a parbaked crust, or a fully baked crust, follow the directions below. Pack on the crumble topping: Sprinkle the crumble topping evenly over the apples. Strain the flesh and combine with the skins and sugar: Set a fine-mesh sieve over the bowl with the reserved grape skins. It’s now ready to use. Refrigerate the dough until it’s relaxed, at least 30 minutes and up to 3 days. We are experiencing an error, please try again. [10] Dust the top and underside of the dough with more flour, then roll it out, dusting with more flour as needed, into a rectangle that’s about three times longer than it is wide and between ¼ and ½ inch thick. If you happen to have a grape vine in your backyard that went insane this year, you should try this pie! As for me I delight in my pie … 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’s more than worth it … If baking, preheat the oven and prepare a baking sheet: Arrange an oven rack in the center position and preheat the oven to 425°F. So, this year when our enormous grape harvest was ripe, I gave most of it away, but kept back a bit for experimenting for Mid-Century Menu. But still very good. Concord Grape Pie Helen Rosner This recipe comes from the so-called Grape Pie Queen of Naples, New York, Irene Bouchard. In a second bowl, whisk together egg, milk, vegetable oil, and vanilla. I tested it this way to see if I could avoid peeling, and the result just doesn’t compare. https://www.allrecipes.com/recipe/12289/concord-grape-pie-i This is Concord Grape Pie from the 1966 printing of Better Homes and Gardens Pies and Cakes. Algolia is fast, customizable and secure. Stir in the flour, butter, and lemon juice and remove from heat. Add sugar, flour, and salt, into grape mixture, stirring well. Set the mixture aside and allow the apples to release their juices while you prepare the grape mixture. Serves: 36 Prep Time: 10 min Cook Time: 20 min Total Time: 30 min. That’s what I was thinking… how does one and how long does it take to skin 1.5 pounds of them? Oct 31, 2013 - This recipe comes from the so-called Grape Pie Queen of Naples, New York, Irene Bouchard. Forgo the pie crust and turn Concord grape filling into a jammy fruit crisp served warm with ice cream. It’s sound interesting. ¼ cup sugar (you might want to up your sugar quantity if using regular grapes) ½ tsp ground nutmeg. 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. 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. Remove the plate from the oven and carefully lift the foil and pie weights out of the crust. Place the flour, sugar, and butter into a food processor. Slip skins from grapes, set skins aside. Sprinkle over the grape … Stir with a fork until smooth, then whisk into the saucepan. Pour grape mixture into unbaked pie shell. To prevent overbrowning, cover the edge of the … Cook, whisking occasionally, until the mixture starts to look syrupy and is reduced by about one-third, 8 to 10 minutes. The skin keeps the grapes shape while baking while the juicy center softens and sweetens. The latest in food culture, cooking, and more. To par- or fully bake the crust: Return the pan to the oven and bake until the crust is golden brown all over, another 20 to 25 minutes for a parbaked crust, or until deep golden brown all over, 10 to 15 minutes longer, for a fully baked crust. Work the butter into the dry ingredients: Cut the remaining 5 tablespoons butter (2.5 oz / 71g) into ½-inch cubes and toss in the flour mixture to coat. Use the Help Forum for that.. Bake in 400 degree oven about 40 minutes. Set the The filling also thickened up very well, and wasn’t runny at all. Spoon grape mixture into pie shell. 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. Combine sugar, AP flour and salt. [18]. Press through sieve to remove seeds. That’s kind of, uh, rare…. Prepare streusel topping recipe, adding 1/4 cup brown sugar, 1 cup old fashioned oats, and an extra 4 tablespoons of softened butter. Cut in butter or regular margarine until crumbly, using a pastry blender. Place the saucepan of flesh over medium-low heat. If I had to put up with MCM, I’d be ~15 kilos over weight. The par- or fully baked crust, covered and stored at room temperature, will keep for 1 day. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, and salt to combine. Concord Grape Pie has only 1/4 cup less sugar than the Concord Grape Pie with Crumb Topping, Required fields are marked *. The pie dough is technically ready to use at this point, but proceed through the next step, which will make it extra flaky. Ha! [14,15] Unroll the round onto a 9-inch pie plate, preferably glass, letting the pastry slump gently down the sides into the bottom. Line a rimmed baking sheet with foil and set aside. Combine pulp and skins in a large bowl. “If I hadn’t spent hours seeding grapes today, it would probably be really good. Instructions. Combine sugar, AP flour and salt. Prepare the ice water and slice some of the butter: Fill a 1-cup liquid measure with ice water and refrigerate it while you assemble the pie dough. Wrap and chill the dough: [7] Pat the dough into a ¾-inch-thick square or rectangle. This looks so good! Dec 6, 2019 - Thoughts: This is a near perfect simple autumnal dish. But crumb topping is fun. Transfer the last bits of dough to the plastic wrap. Published by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House, (1.13kg) Pink Lady or any sweet-tart, firm baking apples (about 6 medium), peeled, cored, and thinly sliced, (454g) Concord grapes (picked from about 1 quart on the stem)*, Vanilla or cinnamon ice cream, for serving, Flaky All-Butter Pie Dough, parbaked in a 9-inch pie plate and cooled, stick plus 2 tablespoons unsalted butter (5 oz / 142g), chilled, all-purpose flour (7 oz / 200g), plus more for rolling out, All-Purpose Crumble Topping, Buckwheat Variation, unsalted butter(5 oz / 142g), cut into ½-inch pieces, chilled. I may have to try this out. Roll out and fold the dough: Let the dough sit on the counter for 5 minutes to soften slightly. Take Note We will not respond to member emails. 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). 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. Cook, whisking often, until the mixture has thickened, about 1 minute. We have a concord grape vine in our backyard that is truly, truly old. Reduce the apple juices: Pour any juices that have accumulated in the bowl with the apple mixture into the saucepan with the grape skin mixture and bring to a brisk simmer over medium heat. For the batter you will sift together flour, sugar, baking powder, and salt in a bowl. *To simplify this recipe considerably, skip the process of making and parbaking the Flaky All-Butter Pie Dough and turn this pie into a crumble. Preheat the oven and prepare the pan: Arrange an oven rack in the center position and preheat the oven to 350°F. Well, I guess you would be able to try many of these pies! 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. I grew up near the Finger Lakes region of NY, and there we had an exquisite seasonal treat: Concord Grape Pie. Mix the ingredients for the topping until it’s the consistency of breadcrumbs. Get in Touch. This pie, topped with an earthy buckwheat crumble, might be one of my favorite flavor combinations ever. Bring pulp to boil; reduce heat and simmer 5 minutes. Oct 9, 2018 - Rapidly create and scale AI-powered search and discovery across websites and applications. Very sweet, with none of the tangy balance that comes with sour fruit pies, like cherry, blackberry or rhubarb. Spread over the top of the pie filling and bake at 350F for ... Natural Concord Grape Spread Grape Pie Pops. Set the crust aside to cool. Remove the foil from the pie and continue to bake until the crumble topping is firm and browned and the juices are thick and bubbling around the sides, another 40 to 50 minutes. Refrigerate for 2 hours. It IS delicious, during grape season Concord grape pies that are offered for sale are snapped up immediately. [8,9] Wrap tightly in the plastic, pressing out any air, and press down on the dough with the heel of your hand to flatten it further and force it into the corners of the plastic. *** Please don’t skip this part! Concord Grapes are grown in Ontario and British Columbia in Canada and are a rare delicacy enjoyed in season. Nifty! Reserve the empty grape skins in a medium bowl. For the best grape crisp, choose a sweet grape. Sprinkle the topping over the pie. one recipe for your favorite pie crust (or this one with olive oil) First prepare the grape filling. Assemble your crumble (I used my hands) and sprinkle it on top of the grapes, which you’ve poured into the pasty shell. Remove pulp from heat, and press through a food mill to remove seeds. lol! Meanwhile, roll out your pastry and get it into your favourite pie dish, which you’ve buttered. Bring the dough together: [4] Slowly drizzle 5 tablespoons of the ice water (avoiding any ice) into the mixture, tossing constantly with a fork to incorporate. 3 [11,12] Fold the dough in thirds like a letter (this makes more butter layers, which create a flaky texture), then wrap tightly in plastic. Photographs copyright © 2020 by Alex Lau. 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. Add the butter and toss to coat, then use your fingertips to work the butter into the flour mixture until no visible pieces of butter or floury spots remain. Concord Grape Pie & Wholewheat All-Butter Pastry October 20, 2014 By JJ 3 Comments The summer I made these pies — a full two years ago, way back in 2012 — the grapes were so sweet that simmering juice thickened almost instantly without even a hint of extra sugar. a large bowl, toss together the apples, brown sugar, lemon juice, vanilla, cinnamon, and salt until the apples are evenly coated. Make a slurry and activate the cornstarch: Place the cornstarch in a small bowl and spoon 3 tablespoons of the hot grape mixture into the bowl. Can’t even imagine prepping all those grapes, though! Looks great! Let the frozen dough thaw overnight in the refrigerator before using. Combine the topping ingredients until crumbly. Add the pulp to the sieve and press and scrape with a flexible spatula to force the pulp into the bowl below, leaving only the seeds behind. Line a rimmed baking sheet with foil and set aside, Line a 9-inch pie plate: Let the pie dough sit at room temperature for about 5 minutes to soften slightly, then beat it across the surface again with a rolling pin to make it more pliable. Unwrap it and place on a lightly floured surface. Make the crumble: In a medium bowl, toss together the flour, oats, brown sugar, cinnamon, and salt until combined. 2 tbsp flour. [6] Tossing again with a fork, drizzle more ice water 1 teaspoon at a time into the bowl with the remaining flour mixture until only a few dry spots remain, then knead with your hands to bring it together into a dough. Prepare oat streusel and sprinkle over grape mixture. We just got our first crop of concord grapes from our vines. Making a Concord Grape Crumb Cake is pretty simple. 100% Grape Juice Peanut Butter, Grape and Chocolate Snack Bites . Lots and lots and lots of grapes. And we are getting really, really sick of grape jelly. It is also massive and produces probably 10-15 pounds of grapes every year. Follow all the same directions, baking it in a shallow 2-quart baking dish topped with the crumble. Grape Crumble Bars. Remove from the oven and let the pie cool for at least 2 hours. Add lemon juice, butter and the grape mixture. Firmly press the pastry into the bottom and up the sides of the plate, ensuring contact everywhere and taking care not to stretch it. She started baking these sweet pies in the early '70's. The grape preparation was a pain but if you want pain free buy your filling in a can. I chose these black California grapes, but also look for Muscato, Concord or Jupiter varieites Mar 7, 2018 - 0 false 18 pt 18 pt 0 0 false false false /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:"&q ¼ cup of milk. Stir in the grape mixture, melted butter or margarine, and lemon juice. 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