Sul Sul, Gerbits. Today we are going to be making a recipe that is a little bit different from the ones that we have been making. We are going to be making a Grape Pie.
Daphne and I were given a lot of grapes. So I was trying to figure out what types of recipes I could make. And I came across a recipe for Grape Pie. And it looked really interesting. I however, was not given concord grapes, we were given purple table grapes. So the texture is going to be different.
Before we get started on the recipe, I want to tell you a little bit about the history of Grape Pie. Grape Pie originated in the Finger Lakes region of New York. This is because there are a lot of wineries around. However, don’t expect to find a Grape Pie in every small town, because they are not always made.
The recipe will be down in the description down below.
Making your pie crust is the first step. Feel free to skip this step if you prefer frozen pie crust.
For both pie crust you will need:
- flour
- salt
- butter
- Cold water
In a medium sized bowl, mix together the flour and salt.
The recipe calls for shortening, and I thought I could use butter. I shouldn’t have done that. The flavor of the pie crust was extremely different. And not really to Daphne or mine’s taste.
You are going to cut in the butter or shortening using a pastry blender.
Now sprinkle the dough with 1 tablespoon, at a time.
Gather the pastry into a ball.
Divide it in half, or fourths. Depending on how many pies you are making.
Wrap the rounds in plastic wrap and place it in the freezer for about 20 minutes.
Because I had a bunch of grapes I decided to do this pie in two different ways; one grape jam, and one grape Jelly. And I wanted to see which one was going to be better for the type of table grapes I was using.
For both recipes I used the amount listed in the recipe. It calls for: 4 cups of grapes, ⅔ cup of sugar, 3 Tablespoons of cornstarch, a teaspoon of lemon juice. And a double layer of pie crust.
For the jam recipe, I blended the 4 cups of grapes. And then added the sugar, cornstarch and lemon juice.
For the Jelly recipe, I cut the grapes in half, and boiled them. And added the sugar, cornstarch and lemon juice.
I rolled out two of the pie crusts and placed it in the pie pan. Poured the pie filling into the crust. And I tried to do a lattice top, but alas it failed.
For pie baking, I usually place a baking sheet under it, in case the filling spills over. Because the idea of cleaning pie filling from the bottom of the oven, is not a very pleasant idea.
Bake them in the oven for 45 minutes or until the filling is bubbly in the middle and the crust is golden brown.
This experiment was very interesting to do. Because I didn’t realize the difference between jam and jelly. And Daphne told me that the jelly recipe was actually better than the jam version.
This is such an easy recipe. And it really tastes good with some vanilla yogurt or vanilla ice cream. I hope that you liked this recipe. Vadish, Dag Dag.
Show the original author some 💖💖💖 Robby’s Cookbook Collection
Show the original pie crust, author, some 💖💖💖 Betty Crocker
Printable version of this recipe: on the blog
Printable version of this pie crust recipe: on the blog
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