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. Very sweet, with none of the tangy balance that comes with sour fruit pies, like cherry, blackberry or rhubarb. a large bowl, toss together the apples, brown sugar, lemon juice, vanilla, cinnamon, and salt until the apples are evenly coated. Add lemon juice, butter and the grape mixture. Follow all the same directions, baking it in a shallow 2-quart baking dish topped with the crumble. 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). 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! Get in Touch. Concord Grape Pie Helen Rosner This recipe comes from the so-called Grape Pie Queen of Naples, New York, Irene Bouchard. 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). Ohhh…my great-grandma used to make a grape pie. Nifty! Every try seeding 10 pounds of grapes? Line a rimmed baking sheet with foil and set aside. Meanwhile, roll out your pastry and get it into your favourite pie dish, which you’ve buttered. 4 [16] Use scissors to trim around the edge of the pastry, leaving a ½-inch overhang (discard the scraps). 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. 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 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. 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 in 400 degree oven about 40 minutes. You sound like me and lemons! This means forgoing the more tart green grapes. [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. It’s more than worth it … Sprinkle over the grape … I used seedless Thomcord grapes from Trader Joe’s but really any seedless red grape should work in this Spiced Up Grape Apple Pie. Cook, whisking occasionally, until the mixture starts to look syrupy and is reduced by about one-third, 8 to 10 minutes. Combine the topping ingredients until crumbly. Explore More Recipes. by RetroRuth | Oct 16, 2013 | Desserts, Pie, The BEST | 10 comments. Your email address will not be published. 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. Sprinkle over pie. Cut in butter or regular margarine until crumbly, using a pastry blender. 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. 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. 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. She started baking these sweet pies in the early '70's. [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). 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. Yeah…not that fun. 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. Mix the ingredients for the topping until it’s the consistency of breadcrumbs. 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. Ha! Press through sieve to remove seeds. 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. 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. For the best grape crisp, choose a sweet grape. Remove the saucepan from the heat and set aside to cool slightly. I wonder if this was the recipe she used? Add skins to pulp. 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. Bring pulp to boil; reduce heat and simmer 5 minutes. The filling also thickened up very well, and wasn’t runny at all. Making a Concord Grape Crumb Cake is pretty simple. 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). 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. For the batter you will sift together flour, sugar, baking powder, and salt in a bowl. I vaguely remember trying this years ago, all I remember was it was a hella lot of work preparing the grapes. Sprinkle over pie. Reserve the empty grape skins in a medium bowl. Let the frozen dough thaw overnight in the refrigerator before using. Line the work surface with a sheet of plastic wrap, then transfer any large clumps of dough to the plastic. [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. Grape Crumble Bars. We just got our first crop of concord grapes from our vines. In a second bowl, whisk together egg, milk, vegetable oil, and vanilla. That’s what I was thinking… how does one and how long does it take to skin 1.5 pounds of them? This pie is a once a year treat and the labour of love separating the pulp from the skin is worth every bite! Dec 6, 2019 - Thoughts: This is a near perfect simple autumnal dish. But once you take a bite out of one, the difference becomes instantly clear. Place the saucepan of flesh over medium-low heat. 2 9 inch uncooked pie crusts. 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 Could the cup of sugar be reduced, would that affect the pie firming up? In a medium sized bowl, mix up the ingredients for the streusel topping. Make the crumble topping. Concord Grape Pie has only 1/4 cup less sugar than the Concord Grape Pie with Crumb Topping, Copyright © 2020 by Claire Saffitz. 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. Pour grape mixture into unbaked pie shell. The pie dough is technically ready to use at this point, but proceed through the next step, which will make it extra flaky. 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. ¼ cup of milk. 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. Add the granulated sugar. Transfer the baking sheet to the oven and bake for 30 minutes. Pour into unbaked pie shell. 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. “If I hadn’t spent hours seeding grapes today, it would probably be really good. Return the saucepan to medium heat and bring to a simmer again. Wrap and chill the dough: [7] Pat the dough into a ¾-inch-thick square or rectangle. However, some of … Algolia is fast, customizable and secure. Bake in 425 degree (225 C.) oven thirty-five minutes or until filling is bubbly. But still very good. Oct 9, 2018 - Rapidly create and scale AI-powered search and discovery across websites and applications. Pack on the crumble topping: Sprinkle the crumble topping evenly over the apples. Set the crust aside to cool. Bake at 425 … Place the saucepan of flesh over medium-low heat. Remove the plate from the oven and carefully lift the foil and pie weights out of the crust. Special Equipment: 9-inch pie plate, pie weights or 4 cups dried beans or rice (for parbaking), Reprinted from Dessert Person. Make the crumble: In a medium bowl, toss together the flour, oats, brown sugar, cinnamon, and salt until combined. 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. This pie was the most interesting I found and the easiest. 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. Prepare streusel topping recipe, adding 1/4 cup brown sugar, 1 cup old fashioned oats, and an extra 4 tablespoons of softened butter. Prepare oat streusel and sprinkle over grape mixture. Lots and lots of crumb topping. My nana made homemade grape juice but I don’t remember grape pie or hearing about grape pie! [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. We are experiencing an error, please try again. 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. Can’t even imagine prepping all those grapes, though! Comment document.getElementById("comment").setAttribute( "id", "a80e8b84a31493630e0072dde41a5a7b" );document.getElementById("be6704991c").setAttribute( "id", "comment" ); Better Homes and Gardens Pies and Cakes, 1966. Combine sugar, AP flour and salt. 2 tbsp flour. Use a fork to break up the butter and to get everything all incorporated together. Stir with a fork until smooth, then whisk into the saucepan. Stir in the grape mixture, melted butter or margarine, and lemon juice. The par- or fully baked crust, covered and stored at room temperature, will keep for 1 day. Tom is such a trooper. Bring pulp to boil; reduce heat and simmer 5 minutes. Cook, whisking often, until the mixture has thickened, about 1 minute. Use the Help Forum for that.. 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. Spread over the top of the pie filling and bake at 350F for 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. Pour filling into pie crust, and dot with butter. *** Please don’t skip this part! The texture of this pie is like a cherry pie, except it is very, very grape-y. Roll out pie dough to fit 9 inch pie pan and place in pan. [14,15] Unroll the round onto a 9-inch pie plate, preferably glass, letting the pastry slump gently down the sides into the bottom. Oat Streusel: Combine oats, brown sugar and flour in bowl. Transfer the pulp and grape skin mixture back to the same saucepan (discard seeds). Pour grape filling into a 8X8 baking dish and preheat oven to 350ºF. *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. Take Note We will not respond to member emails. To prevent overbrowning, cover the edge of the … I tested it this way to see if I could avoid peeling, and the result just doesn’t compare. Matcha, Black Sesame, and Kinako Neapolitan Cookies. Spoon grape mixture into pie shell. ... Natural Concord Grape Spread Grape Pie Pops. Unwrap it and place on a lightly floured surface. 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. Fill the pie plate with pie weights, dried beans, or rice and place on the prepared baking sheet. The skin keeps the grapes shape while baking while the juicy center softens and sweetens. [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. Cover and refrigerate the crumble until ready to use. It’s sound interesting. Pour mixture into the pastry-lined pie plate. Roll the pastry onto the rolling pin. Bake the pie for about 40 minutes. Place the flour, sugar, and butter into a food processor. If you have a business development or DMCA inquiry, Click Here. 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. But I am pretty sick of grapes right now.”. This pie, topped with an earthy buckwheat crumble, might be one of my favorite flavor combinations ever. Press through sieve to remove seeds. It should naturally clump together and hold its shape when squeezed. Lots and lots and lots of grapes. Stir in lemon juice. 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. Strawberry Peach Refrigerated Juice Cocktail Strawberry Peach Blondies. 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. Refrigerate for 2 hours. By the way, every year I grow a new appreciation for seedless grapes. Preheat the oven to 350ºF. Pulse 10 to 15 times until the flour mixture is coarse and small "pea-size" pieces of butter form. ¼ cup sugar (you might want to up your sugar quantity if using regular grapes) ½ tsp ground nutmeg. Your email address will not be published. As for me I delight in my pie … lol! Add sugar, flour, and salt, into grape mixture, stirring well. 2 [2,3] Remove the butter slices from the refrigerator, add them to the flour mixture, toss to coat, then flatten between your thumbs and fingertips into thin sheets, letting them break apart if that’s what they want to do. Serves: 36 Prep Time: 10 min Cook Time: 20 min Total Time: 30 min. Forgo the pie crust and turn Concord grape filling into a jammy fruit crisp served warm with ice cream. Combine pulp and skins in a large bowl. Remove from the oven and let the pie cool for at least 2 hours. It IS delicious, during grape season Concord grape pies that are offered for sale are snapped up immediately. Preheat the oven and prepare the pan: Arrange an oven rack in the center position and preheat the oven to 350°F. Oct 31, 2013 - This recipe comes from the so-called Grape Pie Queen of Naples, New York, Irene Bouchard. We had a small grapevine (among tons of fruit trees) in our yard when I was kid. This is Concord Grape Pie from the 1966 printing of Better Homes and Gardens Pies and Cakes. It’s more than worth it for this pie, which features apples and Concord grapes. If the recipe calls for a lined pie plate, a parbaked crust, or a fully baked crust, follow the directions below. She started baking these sweet pies in the early '70's. [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. I grew up near the Finger Lakes region of NY, and there we had an exquisite seasonal treat: Concord Grape Pie. Looks great! 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. Firmly press the pastry into the bottom and up the sides of the plate, ensuring contact everywhere and taking care not to stretch it. Strain the flesh and combine with the skins and sugar: Set a fine-mesh sieve over the bowl with the reserved grape skins. Photographs copyright © 2020 by Alex Lau. 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. 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. Pour the grape mixture into the pie crust. Transfer the last bits of dough to the plastic wrap. 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. Cook over medium low heat until grapes come to a full boil. So, I don’t know if I’ve ever mentioned that we get lots of grapes every year. Refrigerate the dough until it’s relaxed, at least 30 minutes and up to 3 days. I even roasted grapes for this delicious roasted grape lemonade. Instead of a crimp, you can also use the tines of a fork to create hash marks around the rim. Remove from the heat. Well, I guess you would be able to try many of these pies! Remove the saucepan from the heat and let cool slightly. Roll out and fold the dough: Let the dough sit on the counter for 5 minutes to soften slightly. It is also massive and produces probably 10-15 pounds of grapes every year. So nice to see Smiling Tom. one recipe for your favorite pie crust (or this one with olive oil) First prepare the grape filling. Slip skins from grapes, set skins aside. Remove pulp from heat, and press through a food mill to remove seeds. I chose these black California grapes, but also look for Muscato, Concord or Jupiter varieites [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. 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. Reduce the oven temperature to 350°F. This looks so good! 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. Concord grapes are not like other grapes.Sure, they look the same. https://www.allrecipes.com/recipe/12289/concord-grape-pie-i Add lemon juice, butter and the grape mixture. Sprinkle the topping over the pie. If you happen to have a grape vine in your backyard that went insane this year, you should try this pie! The next step is to fold dry ingredients into … That’s kind of, uh, rare…. If I had to put up with MCM, I’d be ~15 kilos over weight. Slip skins from grapes, set skins aside. Heat the pulp over medium heat, stirring often, until soft, about 10 minutes. The grape preparation was a pain but if you want pain free buy your filling in a can. It’s now ready to use. Set the mixture aside and allow the apples to release their juices while you prepare the grape mixture. Required fields are marked *. In a large mixing bowl stir together the 3/4 cup sugar, the 1/3 cup flour, and salt. Copyright 2020 - Taste, A Division of Penguin Random House LLC. Stir in the flour, butter, and lemon juice and remove from heat. 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). We have a concord grape vine in our backyard that is truly, truly old. But crumb topping is fun. I made my very first muscadine pie (southern grapes) last month! Instructions. Set the Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, and salt to combine. Pour into unbaked pie shell. Combine the topping ingredients until crumbly. Reserve the empty grape skins in a medium bowl. Use a rolling pin to beat the dough all across the surface to make it more pliable. It’s grape season here in Michigan, and this year I decided to take some of our bounty and make a grape pie! 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. And we are getting really, really sick of grape jelly. 100% Grape Juice Peanut Butter, Grape and Chocolate Snack Bites . Slip each grape out of its skin and put the pulp in a medium saucepan and the skin in a large bowl. IIRC, she even threw in some golden raisins for texture. Crumble the mixture over the grape filling. [18]. Combine topping ingredients until it resembles a coarse crumble. Concord Grapes are grown in Ontario and British Columbia in Canada and are a rare delicacy enjoyed in season. The latest in food culture, cooking, and more. I may have to try this out. Assemble your crumble (I used my hands) and sprinkle it on top of the grapes, which you’ve poured into the pasty shell. Serve: Cut the pie into slices and serve warm or at room temperature with ice cream. Add skins to pulp. 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. Also massive and produces probably 10-15 pounds of grapes every year in your backyard that went insane this,. Often, until the mixture starts to look syrupy and is reduced by about one-third, 8 to 10.! If I had to put up with MCM, I ’ ve.... Unwrap it and place on a lightly floured surface pie, the 1/3 cup flour, sugar,,. [ 16 ] use scissors to trim around the rim up the ingredients for the batter you sift. [ 16 ] use scissors to trim around the edge of the balance! Ever mentioned that we get lots of grapes right now. ” most interesting I found and the grape preparation a! 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