Green Grape Blueberry Pie Recipes

GREEN GRAPE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar and melted butter until well blended. Reserve 1/4 cup of crumb mixture and set aside. Press remaining mixture into a 9 inch deep dish pie pan. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Allow to cool.
• In a saucepan, dissolve cornstarch and 2/3 cup sugar in 1/4 cup cold water. Stir in grapes and bring to boil, stirring constantly. Reduce heat and simmer for 5 minutes. Remove from heat and stir in the lemon juice. Allow to cool. Spoon filling into the baked and cooled crust.
• In a small bowl, combine sour cream, 4 teaspoons sugar and 1 teaspoon vanilla. Mix well and spread over pie. Sprinkle with reserved crumb mixture.

GREEN GRAPE & BLUEBERRY PIE

Steps:

• wash and pull off grape stems.
• cut on half.
• in saucepan put grapes, sugar, corn starch and 1/4 C water.
• bring to boil, stir, and mash grapes.
• reduce heat, continue cooking 5-10 minutes, don't forget to stir.
• stir in blueberries and cook 5 more minutes.
• allow to cool slightly then spoon into pie crust, top, seal, vent crust.
• bake @ 450 for 10 minute reduce oven to 350 and bake 25 min or until crust is brown.

RUBY GRAPE PIE

Steps:

• In a large saucepan, combine grapes, sugar and cinnamon; toss to coat. Let stand for 15 minutes. Combine cornstarch, lemon juice and zest; stir into grape mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , Line a 9-in. pie plate with bottom crust. Pour grape mixture into crust. Dot with butter. Place remaining crust over filling. Trim, seal and flute edges; cut slits in top. Cover edges loosely with foil. , Bake at 425° for 20 minutes. Reduce heat to 350° remove foil and bake 30-35 minutes longer or until the crust is golden brown. Cool on a wire rack.

BLUEBERRY PIE

Steps:

• Generously coat a 9-inch pie plate with butter. Lightly dust a clean surface with flour.
• Make the crust: Pulse the flour, sugar and salt in a food processor to combine. Add the butter and shortening and pulse until the mixture looks like coarse meal. Gradually add 1/2 to 2/3 cup ice water, pulsing until the dough just comes together; scrape down the sides of the food processor as needed.
• Put the dough on the floured surface and roll it into a ball. Cut the dough in half; roll out 1 piece into a 13-inch round, about 1/8 inch thick. Gently roll up the dough onto the floured rolling pin and unroll into the pie plate. Press the dough into the bottom and sides of the pan; refrigerate until ready to use. Roll out the second half of the dough into a 13-inch round, about 1/8 inch thick. Lay it on a parchment paper-lined baking sheet and refrigerate.
• Make the filling: Combine 3 cups blueberries and 1/2 cup sugar in a small saucepan over medium heat. Bring to a simmer, then cook until reduced by half, about 20 minutes. Scrape the mixture into a large bowl; add the remaining 3 cups blueberries and 1/2 cup sugar, the jam, flour, lemon zest, lemon juice and salt. Stir to combine and set aside to cool completely.
• Preheat the oven to 425 degrees F. Spoon the filling into the crust-lined pie pan. Dot with the butter. Roll up the chilled dough on the floured rolling pin and unroll it over the blueberry filling. Trim the overlapping edge to about a 1 1/2-inch overhang. Tuck the edge of the top crust under the edge of the bottom crust. Pinch the edge to flute and seal. Use a pastry cutter or small knife to cut a 1-inch hole in the center of the top crust.
• Put the pie on a baking sheet. Bake in the center of the oven for 15 minutes. Reduce the oven temperature to 350 degrees F and bake 30 more minutes.
• Meanwhile, make the glaze: Combine the sugar, orange juice and 1/4 cup water in a small saucepan over low heat. Simmer gently until the glaze coats the back of a spoon, about 10 minutes. Open the oven door and slide the rack out slightly. Pour the glaze over the pie and into the opening in the top crust. Reduce the oven temperature to 325 degrees F and bake until the crust is golden brown, about 10 or 15 more minutes.
• Remove the pie from the oven and allow it to cool overnight before slicing.

GREEN BLUEBERRY PIE

Steps:

• Pour boiling water over lime-flavored gelatin mix in a bowl; stir to dissolve gelatin. Mix softened vanilla ice cream into the hot gelatin mixture and quickly stir to melt ice cream into the mixture. Add blueberries to the bowl; stir to coat. Pour into frozen pie crust. Refrigerate at least 3 hours before serving.

FRESH BLUEBERRY PIE

Steps:

• Preheat the oven to 400˚ F. Line a sheet pan with parchment paper.
• Mix the blueberries, 1/2 cup of sugar, the flour, lemon zest, lemon juice and Cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you include all the juices.
• Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing - not stretching - it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the edges together with a dinner fork or crimp with your fingers. Brush the top crust with the egg wash, cut three slits for steam to escape and sprinkle with sugar.
• Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
• Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade and pulse a few times to mix. Add the butter and shortening and pulse 10 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump the dough out on a floured board and turn it into a ball. Wrap it in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece out on a well-floured board into a 12- to 13-inch circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.

BLUEBERRY-GRAPE RELISH

Steps:

• In a large skillet, combine blueberries, grapes, sugar, ginger, rosemary, and vinegar. Bring to a boil; reduce heat, and simmer gently until grapes begin to break down, 15 to 20 minutes
• Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let cool completely before using or storing.

VIOLET DOWDA'S GREEN GRAPE PIE FROM NANNY'S RECIPES

Steps:

• To cook grapes: Gather before seeds harden and grapes are developed. A little larger size than gooseberries. Wash and pull off stems and measure. Use 2 cups of grapes, 1/4 cups water and 1 tsp baking soda. Boil, stir and mash as they cook. (In Texas we have the wild grapes-I have not tried this yet- I am going to try it w/store bought green grapes.).
• Combine the cooked grapes with all other ingredients, pour into a pie crust and top with remaining crust sealing edges. Make slits in the top crust for vents. Sprinkle w/a wee bit of cinnamon and sugar.
• You may have to use a crust guard or foil over the edges of the pie the first half of baking to prevent browning to fast.
• Mrs. Dowda notes that this is a fast seller at the church bazaars.
• Bake at 450 degrees for 10 minutes then reduce heat to 350 degrees and bake 25 min more or until browned.