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Pies and Tarts |
Grape Pie
pastry for a double crust pie
5-6 cups grapes (use what you have...seedless is easiest but wine grapes
are more fun and purple is better color)
1 cup sugar (more if the grapes are sour)
3/4 cup flour
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground white pepper
2 tablespoons port wine or Cabernet Sauvignon
1 tablespoon butter
If using big grapes with seeds, slice them in half and remove seeds. If
seedless grapes, just measure them. You should have about 5-6 cups.
Preheat oven to 450 degrees. Prepare pastry as directed in the recipe
Pastry for a Double Crust Pie. Roll out the first part and place into a
glass or ceramic 8 or 9 inch pie dish. In batter bowl combine the
grapes, sugar, flour, salt, pepper, and port or wine. Mix gently. Pile
into the bottom crust. Dot the filling with the butter. Dab a little
water or juice over the edge of the bottom crust to act as glue to seal
the two crusts together. Roll out the second part of the crust and place
over the filling, sealing the two edges together. Roll the excess dough
up, pinching together to make a nice edge around the pie. Flute the
edges as desired. With a knife, make a few slits on the top crust for
steam vents. Sprinkle top crust with a little sugar. Microwave on high
for 10 minutes. Turn the oven down to 375 degrees and place the
microwaved pie into the oven for 35 minutes, or until crust is brown.
Allow to stand about 30-60 minutes before serving. Drizzle with more
port, if desired. This is also delicious with just a little creamy blue
cheese, such as Stilton or Gorgonzola along with the port.
Desserts Pies and Tarts |
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