Grape Harvest Pie Recipes

CONCORD GRAPE PIE

Steps:

• To make the pie crust, mix together the flour and salt in a bowl. Using a pastry blender or a fork, cut in the butter and shortening until the mixture resembles coarse meal. Sprinkle the water over the mixture a tablespoon at a time, mixing lightly after each addition, until the dough can be formed into a ball. Divide the dough into two pieces, form each piece into a ball, and allow them to rest for 15 minutes before rolling out.
• To make the filling, slip the skins off the grapes and reserve them. Put the grape pulp in a saucepan and simmer over medium-low heat just until soft enough to release the seeds, about 8 minutes. Push the grape pulp through a wire-mesh strainer to remove the seeds. Combine the pulp in a bowl with the reserved grape skins.
• Roll out each ball of dough on a well-floured board until they are 10 to 11 inches in diameter. Line the bottom of a 9-inch pie pan with a round of dough. Preheat the oven to 450°F. Mix the sugar, salt, and tapioca together in a bowl and spread about half of the mixture onto the bottom of the crust. Mix the remaining tapioca mixture with the grapes and add the lemon juice. Pour the pie filling into the crust and dot with the butter. Cover with the top crust and crimp the edges to seal. Bake for 10 minutes, and then lower the temperature to 350°F and bake for another 25 to 30 minutes, until golden brown. Remove from the oven and cool for 30 minutes before serving. If not serving immediately, warm the pie in an oven set on the lowest temperature for 10 minutes before serving.

CONCORD GRAPE PIE II

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place a sheet pan on a lower oven rack.
• Squeeze the end of each grape opposite the stem to separate skins from pulp. Set skins aside. Place pulp in a medium saucepan, bring to a boil, and cook, stirring, for 1 minute. Press through a strainer or food mill to remove seeds.
• Combine pulp, skins, sugar, flour, lemon juice and salt. Pour into pastry shell.
• Combine oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling.
• Cover edges of pastry with foil. Bake on sheet pan for 15 minutes. Remove foil, and bake 20 minutes more or until golden brown and bubbly. Cool on a wire rack.

GRAPE HARVEST PIE

Steps:

• Mix grapes, sugar, mace, lemon rind, lemon juice and eggs in a bowl.
• lay bottom pie crust in pie pan, then gently pour filling into it. Dot with the butter, lay top crust over filling, cutting slits for steam to escape.
• bake in a 400 degree oven for 50 minutes or until crust is golden brown and filling is bubbling.

CONCORD GRAPE PIE III

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place a foil-lined sheet pan on a lower oven rack.
• Wash and stem the grapes. Squeeze the pulp out of the skins into a saucepan, saving the skins in a bowl.
• Cook the pulp in a saucepan over medium-low heat, stirring frequently, until the seeds are beginning to come out.
• Strain the pulp into the skins, using a spoon to rub the pulp off the seeds. Add sugar, flour and lemon juice.
• Fit pastry into a 9-inch pie pan. Pour filling into crust. Use remaining pastry to make a lattice top.
• Bake in the preheated oven on the sheet pan for about 50 minutes, or until the crust is golden brown and filling is bubbly.

CONCORD GRAPE AND PEAR PIE

Steps:

• Make the pie dough:
• In the bowl of a food processor, pulse 2 1/2 cups flour, salt, and sugar. Add butter and shortening and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the machine running, add 5 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
• Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine. Divide the dough into two equally sized balls. Flatten dough balls into discs with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or overnight.
• Make the filling:
• Meanwhile, stir together grapes and sugar in a large pot. Cook over medium-high heat, stirring occasionally, until the mixture comes to a boil. Continue to cook until grapes are broken down and juice has thickened, about 20 minutes more.
• Place a fine-mesh sieve over a large bowl and strain grape mixture into the bowl, pressing on the solids to release all the liquid. Discard solids in strainer. Return strained grape mixture to pot and add pears (reserve bowl). Cook until liquid releases and thickens but pears still retain their shape, 15 to 20 minutes more, depending on ripeness of pears. Gently stir in the cornstarch, lemon juice, and salt and pour grape-pear filling into the bowl and let cool while you roll out the dough.
• Roll out the dough:
• On a lightly floured surface, roll out one disc of dough into a 13-inch round. Roll the dough loosely around the rolling pin, and then unfurl it into the 9-inch pie pan. Gently lift and settle the dough into the pan. Trim the excess dough using scissors, leaving a 1-inch overhang. Tuck the edge of the dough under itself, and then crimp as desired. Chill at least 30 minutes.
• Roll out the other disc of dough on a lightly floured surface to 1/4-inch thickness. Use the cookie cutter to cut as many shapes as possible from the rolled-out dough as possible (re-rolling scraps if desired). Transfer shapes to a baking sheet and chill at least 30 minutes.
• Assemble pie:
• Preheat the oven to 375°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.
• Pour filling into chilled pie shell (do not overfill). Brush the edge of the pie and the cut shapes on the baking sheet with the beaten egg and sprinkle with coarse sugar. Arrange the cut shapes on top of the filling, working in a spiral fashion and overlapping slightly, allowing some of the filling to peek through. Chill pie for 30 minutes.
• Bake pie on preheated rimmed baking sheet on bottom rack of oven. After 30 minutes, rotate baking sheet and move it to the center rack of oven. Bake until crust is golden brown and juices are bubbling, 25 to 35 minutes more (cover the crust edge with foil or a pie shield if it starts to brown too much). Transfer pie to a wire rack and cool completely before slicing, about 3 hours. Pie will keep up to 2 days, loosely covered with foil, at room temperature.

CONCORD GRAPE PIE I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a sheet pan on the lower oven rack.
• Wash and stem grapes; squeeze grapes out of their skins. Save the skins and set aside. Place grape pulp in a large saucepan; mash a few at the bottom to release their juice. Cook over medium-low heat until grapes come to a full boil. Remove pulp from heat, and press through a food mill to remove seeds. Combine pulp and skins in a large bowl. Stir in lemon juice.
• In a separate bowl, mix sugar, flour, and salt. Stir into grape mixture. Pour filling into pastry crust, and dot with butter. Cover with second pastry shell. Flute edges, and cut little slits in the top crust for steam to escape.
• In preheated oven on sheet pan for 45 to 50 minutes, or until crust is brown and juice begins to bubble through slits in top crust. Allow to cool before serving.