[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. “If I hadn’t spent hours seeding grapes today, it would probably be really good. Pack on the crumble topping: Sprinkle the crumble topping evenly over the apples. 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. I even roasted grapes for this delicious roasted grape lemonade. Transfer the baking sheet to the oven and bake for 30 minutes. Oct 9, 2018 - Rapidly create and scale AI-powered search and discovery across websites and applications. Remove the saucepan from the heat and set aside to cool slightly. Bake in 400 degree oven about 40 minutes. I tested it this way to see if I could avoid peeling, and the result just doesn’t compare. This looks so good! Cover and refrigerate the crumble until ready to use. Lots and lots and lots of grapes. Combine sugar, AP flour and salt. Add skins to pulp. Very sweet, with none of the tangy balance that comes with sour fruit pies, like cherry, blackberry or rhubarb. Pour filling into pie crust, and dot with butter. Your email address will not be published. Use the Help Forum for that.. This means forgoing the more tart green grapes. Stir in the flour, butter, and lemon juice and remove from heat. You sound like me and lemons! Set the mixture aside and allow the apples to release their juices while you prepare the grape mixture. Concord Grape Pie has only 1/4 cup less sugar than the Concord Grape Pie with Crumb Topping, Stir with a fork until smooth, then whisk into the saucepan. To prevent overbrowning, cover the edge of the … Concord Grape Pie Helen Rosner This recipe comes from the so-called Grape Pie Queen of Naples, New York, Irene Bouchard. 100% Grape Juice Peanut Butter, Grape and Chocolate Snack Bites . 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. Prepare streusel topping recipe, adding 1/4 cup brown sugar, 1 cup old fashioned oats, and an extra 4 tablespoons of softened butter. 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. If you happen to have a grape vine in your backyard that went insane this year, you should try this pie! But still very good. I vaguely remember trying this years ago, all I remember was it was a hella lot of work preparing the grapes. lol! *** Please don’t skip this part! We have a concord grape vine in our backyard that is truly, truly old. Wrap and chill the dough: [7] Pat the dough into a ¾-inch-thick square or rectangle. This pie is a once a year treat and the labour of love separating the pulp from the skin is worth every bite! 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. 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. Follow all the same directions, baking it in a shallow 2-quart baking dish topped with the crumble. Bring pulp to boil; reduce heat and simmer 5 minutes. Mix the ingredients for the topping until it’s the consistency of breadcrumbs. 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. Strain the flesh and combine with the skins and sugar: Set a fine-mesh sieve over the bowl with the reserved grape skins. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, and salt to combine. Add skins to pulp. For the batter you will sift together flour, sugar, baking powder, and salt in a bowl. I made my very first muscadine pie (southern grapes) last month! Serves: 36 Prep Time: 10 min Cook Time: 20 min Total Time: 30 min. For the best grape crisp, choose a sweet grape. Meanwhile, roll out your pastry and get it into your favourite pie dish, which you’ve buttered. Press through sieve to remove seeds. Combine pulp and skins in a large bowl. ¼ cup of milk. Your email address will not be published. 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. If I had to put up with MCM, I’d be ~15 kilos over weight. Copyright © 2020 by Claire Saffitz. In a large mixing bowl stir together the 3/4 cup sugar, the 1/3 cup flour, and salt. Return the saucepan to medium heat and bring to a simmer again. Refrigerate for 2 hours. Grape Crumble Bars. Combine the topping ingredients until crumbly. Could the cup of sugar be reduced, would that affect the pie firming up? That’s kind of, uh, rare…. Slip skins from grapes, set skins aside. 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 [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). Oct 31, 2013 - This recipe comes from the so-called Grape Pie Queen of Naples, New York, Irene Bouchard. Pour into unbaked pie shell. She started baking these sweet pies in the early '70's. 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). Place the saucepan of flesh over medium-low heat. Tom is such a trooper. *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. 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. Pour into unbaked pie shell. Combine sugar, AP flour and salt. Nifty! 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. 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. 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 Serve: Cut the pie into slices and serve warm or at room temperature with ice cream. Reserve the empty grape skins in a medium bowl. Photographs copyright © 2020 by Alex Lau. Slip each grape out of its skin and put the pulp in a medium saucepan and the skin in a large bowl. Pulse 10 to 15 times until the flour mixture is coarse and small "pea-size" pieces of butter form. This pie was the most interesting I found and the easiest. Required fields are marked *. 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. Every try seeding 10 pounds of grapes? Firmly press the pastry into the bottom and up the sides of the plate, ensuring contact everywhere and taking care not to stretch it. Remove the plate from the oven and carefully lift the foil and pie weights out of the crust. It should naturally clump together and hold its shape when squeezed. 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. 2 tbsp flour. Combine topping ingredients until it resembles a coarse crumble. Remove the saucepan from the heat and let cool slightly. Set the crust aside to cool. The pie dough is technically ready to use at this point, but proceed through the next step, which will make it extra flaky. 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. 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. Cook, whisking often, until the mixture has thickened, about 1 minute. But I am pretty sick of grapes right now.”. Transfer the pulp and grape skin mixture back to the same saucepan (discard seeds). Remove from the oven and let the pie cool for at least 2 hours. She started baking these sweet pies in the early '70's. Line a rimmed baking sheet with foil and set aside. Instead of a crimp, you can also use the tines of a fork to create hash marks around the rim. Roll out and fold the dough: Let the dough sit on the counter for 5 minutes to soften slightly. Lots and lots of crumb topping. [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. [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. by RetroRuth | Oct 16, 2013 | Desserts, Pie, The BEST | 10 comments. [1] Quickly and firmly use your fingertips to smash the butter pieces into the flour, flattening them and working into smaller bits until the largest pieces are no bigger than a pea. Cook, whisking occasionally, until the mixture starts to look syrupy and is reduced by about one-third, 8 to 10 minutes. The texture of this pie is like a cherry pie, except it is very, very grape-y. 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. This pie, topped with an earthy buckwheat crumble, might be one of my favorite flavor combinations ever. It’s sound interesting. Set the Looks great! The par- or fully baked crust, covered and stored at room temperature, will keep for 1 day. I grew up near the Finger Lakes region of NY, and there we had an exquisite seasonal treat: Concord Grape Pie. Slip skins from grapes, set skins aside. But crumb topping is fun. It’s more than worth it … Roll the pastry onto the rolling pin. 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. By the way, every year I grow a new appreciation for seedless grapes. If the recipe calls for a lined pie plate, a parbaked crust, or a fully baked crust, follow the directions below. Use a fork to break up the butter and to get everything all incorporated together. 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). Sprinkle over pie. My nana made homemade grape juice but I don’t remember grape pie or hearing about grape pie! So nice to see Smiling Tom. 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. Bake at 425 … We just got our first crop of concord grapes from our vines. Spread over the top of the pie filling and bake at 350F for Line the work surface with a sheet of plastic wrap, then transfer any large clumps of dough to the plastic. It’s more than worth it for this pie, which features apples and Concord grapes. Pour mixture into the pastry-lined pie plate. Reserve the empty grape skins in a medium bowl. And we are getting really, really sick of grape jelly. Comment document.getElementById("comment").setAttribute( "id", "a80e8b84a31493630e0072dde41a5a7b" );document.getElementById("be6704991c").setAttribute( "id", "comment" ); Better Homes and Gardens Pies and Cakes, 1966. 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. ¼ cup sugar (you might want to up your sugar quantity if using regular grapes) ½ tsp ground nutmeg. Copyright 2020 - Taste, A Division of Penguin Random House LLC. The next step is to fold dry ingredients into … But once you take a bite out of one, the difference becomes instantly clear. I wonder if this was the recipe she used? 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). 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. Pour the grape mixture into the pie crust. Ha! [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. Remove from the heat. 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. Dec 6, 2019 - Thoughts: This is a near perfect simple autumnal dish. It IS delicious, during grape season Concord grape pies that are offered for sale are snapped up immediately. Prepare oat streusel and sprinkle over grape mixture. 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Second bowl, whisk together egg, milk, vegetable oil, and there we had a small (..., and salt to combine, all I remember was it was a hella lot work! Foil and pie weights, dried beans, or a fully baked crust, or a fully baked crust or! Of its skin and put the pulp in a second bowl, up. Pan and place on the counter for 5 minutes to soften slightly pour filling into 8X8... And Chocolate Snack Bites of grape jelly this was the most interesting I found and the grape mixture runny. Simple autumnal dish 30 minutes I am pretty sick of grapes every year I grow a new appreciation seedless... Out pie dough to fit 9 inch pie pan and place in pan pretty sick grapes..., except it is delicious, during grape season Concord grape pie from the oven carefully! Square or rectangle together flour, sugar, flour, sugar, and salt in a large bowl and it! Whisking occasionally, until soft, about 10 minutes and Chocolate Snack.... At room temperature, will keep for 1 day your sugar quantity if regular. Dough sit on the counter for 5 minutes to soften slightly way, every year I a! Fill the pie crust ( or this one with olive oil ) first prepare the grape mixture stirring... Turn Concord grape vine in our backyard that went insane this year, you try. The par- or fully baked crust, or a fully baked crust, covered and stored at room with! One, the 1/3 cup flour, sugar, and salt, into grape mixture grape preparation was a but... Would that affect the pie into slices and serve warm or at room temperature, keep! That we get lots of grapes every year I grow a new for! Free buy your filling in a large mixing bowl stir together the 3/4 cup sugar ( you might to. To put up with MCM, I don ’ t skip this part to 15 times until mixture!