Grape Apple Pie Recipes

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.

GRAPE & APPLE PIE

Steps:

• For crust:
• Pulse flour, sugar, and salt in a food processor. Add butter and shortening; pulse just until coarse meal forms. Add 1/3 cup ice water; pulse until dough forms clumps, adding more ice water by teaspoonfuls if dry. Gather dough into a ball; divide in half. Flatten into disks, wrap in plastic, and chill for at least 1 hour and up to 2 days.
• Roll out 1 dough disk on a lightly floured surface into an 11" round. Transfer to pie dish; press gently onto bottom and up sides of dish. Trim dough flush with edge of dish, leaving no overhang. Freeze until firm, about 10 minutes. Add scraps to remaining dough disk; roll out on parchment paper to a 12" round. Slide paper with dough onto a rimless baking sheet and chill in refrigerator.
• Preheat oven to 375°F. Line dough in pie dish with foil or parchment paper. Fill foil with pie weights or dried beans. Bake until edges are just beginning to turn golden, 25-30 minutes. Remove foil and pie weights. Return dish to oven; continue baking until crust is dark golden all over, about 20 minutes longer. Transfer pan to a wire rack; let crust cool completely.
• For filling:
• Mix apples, grapes, sugar, and flour in a large saucepan; stir to coat. Cook over medium-low heat, stirring often, until fruit is translucent and juices are thickened, 30-40 minutes. Let mixture cool to room temperature.
• Preheat oven to 375°F. Transfer fruit to crust. Remove remaining dough from refrigerator. Using a decorative cutter, make a pattern in center of dough, leaving a 2" plain border; reserve cutouts. Invert dough over fruit in crust; peel off parchment paper. Trim dough along edge of crust, leaving no overhang. Arrange reserved dough cutouts decoratively over top crust, pressing lightly to adhere. Place pie on a baking sheet.
• Bake pie until crust is golden brown and juices bubble, 50 minutes-1 hour. Transfer to a wire rack to cool. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature. Serve with ice cream, if desired.

GRAPE & APPLE PIE

Steps:

• 1. For crust: Pulse flour, sugar, and salt in a food processor. Add butter and shortening; pulse just until coarse meal forms. Add 1/3 cup ice water; pulse until dough forms clumps, adding more ice water by teaspoonfuls if dry. Gather dough into a ball; divide in half. Flatten into disks, wrap in plastic, and chill for at least 1 hour and up to 2 days. Roll out 1 dough disk on a lightly floured surface into an 11" round. Transfer to pie dish; press gently onto bottom and up sides of dish. Trim dough flush with edge of dish, leaving no overhang. Freeze until firm, about 10 minutes. Add scraps to remaining dough disk; roll out on parchment paper to a 12" round. Slide paper with dough onto a rimless baking sheet and chill in refrigerator. Preheat oven to 375°F. Line dough in pie dish with foil or parchment paper. Fill foil with pie weights or dried beans. Bake until edges are just beginning to turn golden, 25-30 minutes. Remove foil and pie weights. Return dish to oven; continue baking until crust is dark golden all over, about 20 minutes longer. Transfer pan to a wire rack; let crust cool completely.
• 2. For filling: Mix apples, grapes, sugar, and flour in a large saucepan; stir to coat. Cook over medium-low heat, stirring often, until fruit is translucent and juices are thickened, 30-40 minutes. Let mixture cool to room temperature. Preheat oven to 375°F. Transfer fruit to crust. Remove remaining dough from refrigerator. Using a decorative cutter, make a pattern in center of dough, leaving a 2" plain border; reserve cutouts. Invert dough over fruit in crust; peel off parchment paper. Trim dough along edge of crust, leaving no overhang. Arrange reserved dough cutouts decoratively over top crust, pressing lightly to adhere. Place pie on a baking sheet. Bake pie until crust is golden brown and juices bubble, 50 minutes-1 hour. Transfer to a wire rack to cool. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature. Serve with ice cream, if desired.

GRAPE APPLE CRISP

Steps:

• Preheat oven to 350ºF.
• Peel and core apples, then cut into thin slices and place in a large bowl.
• Stir in 3 TBS granulated sugar, 2 TBS flour, lemon juice, lemon zest, cinnamon and cardamom with the apples.
• Clean grapes and remove from stems. Cut the larger grapes in half and add all the grapes in with the apples.
• Transfer fruit mixture into a 9-inch baking dish.
• In a small bowl, mix together 1/2 cup flour, oatmeal, almond slices, 1/4 cup sugar, brown sugar and salt.
• Using your fingers, squeeze butter into the flour mixture until it resembles pebbles.
• Sprinkle the topping evenly over the fruit and bake until browned and bubbly, about 1 hour.
• Serve warm or cool to room temperature.

NAPLES GRAPE PIE

Steps:

• Preheat the oven to 425 degrees F.
• For the crust: In large mixing bowl, mix the flour, salt, sugar, shortening, and butter. Sprinkle with the cold water. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes. Cut the dough ball in half and roll out each half with a rolling pin to desired thinness. Cut 1 of the rolled out pieces into strips to use for the top layer. Reserve.
• For the filling: Pinch the grapes at the end opposite the stem to pop out the pulp. Reserve the skins. Place the pulp in a medium-sized saucepan and bring to a rolling boil. Remove from the heat and, while still hot, rub the pulp through a strainer to remove the seeds. Mix the strained pulp with the reserved skins in a larger mixing bowl. Add the sugar, flour, salt, lemon juice, butter, brown sugar, honey, and vanilla and mix well.
• For the topping: In a large mixing bowl, mix all of the ingredients together in a bowl until it forms a crumbly mixture.
• To assemble: Place the rolled dough into a pie plate so dough covers the edge of the plate. Sprinkle 1/3 of the topping over the bottom of the crust, add the filling, and cover another 1/3 of the topping. Crisscross the dough strips over the filling and brush with the beaten egg. Lastly sprinkle the remaining 1/3 of the topping over the top. Transfer to the oven and bake for about 40 minutes.

GRAPE PIE

Steps:

• Wash the grapes.
• Slip the skin off the grapes. Gently squeeze the grapes until the green pulp pops out and separates from the skin. Put the pulp in a sauce pan and the grape skins in a separate bowl.
• Place the saucepan with the pulp on medium heat and bring to boiling. Cook, stirring occasionally, for 5-10 minutes. The pulp should break down and the seeds should start floating freely.
• Put the boiled pulp through a colander to remove the seeds. Put the pulp in the same bowl as the grape skins.
• Add the tapioca and sugar to the bowl of grape skins and grape pulp and stir well.
• Refrigerate the mixture for at least an hour to allow it to gel.
• Preheat the oven to 400 F.
• Roll out a pie crust and put it in the bottom of the pie tin.
• Pour the chilled filling into the pie crust.
• Top the pie with a floating crust or lattice or just cut some vent holes in the top crust.
• If you like brush the pie crust with an egg wash made from a beaten egg to make it brown nicely.
• Put a cookie sheet under the pie in the oven because the filling tends to bubble over the edges of the pie plate.
• Bake at 400 F for 15 minutes. Then check the edges and cover them with a pie shield or foil if they are brown.
• Continue to bake until the middle of the crust is light brown, about 30 minutes.
• Makes enough filling for one 9" pie or three 4" mini pies

GRAPE PIE

Steps:

• Gather the ingredients.
• Combine the grapes with the sugar, cornstarch, lemon juice, lemon zest, vanilla, and salt in a saucepan.
• Cook for 15-20 minutes on medium heat. Use a potato masher to squash some of the grapes as they cook. Stir occasionally as it bubbles to prevent it from burning. Turn down the heat if it begins to scorch. You want to cook off a good part of the moisture from the grapes so the filling will not be runny.
• Allow the filling to cool to room temperature. While the grapes are cooking and cooling, prepare the crust.
• Gather the ingredients. Preheat the oven to 400 F.
• Using a pastry blender, combine the flour, shortening, butter, and salt in a large bowl. Work the fat into the flour until you have pea-sized pieces of fat.
• Add the water a few teaspoons at a time while mixing the dough just until the dough sticks together when pinched.
• Combine the dough and form into 2 balls. Be careful not to overwork the dough.
• On a well floured surface, roll one of the balls of dough into a 12-inch circle.
• Lay the dough into the pie tin.
• Roll out the other ball of dough into a 12-inch circle. Cut out a design on the top of the dough. You can use a straw to make a grape design, if desired.
• Pour the cooled filling into the pie crust. Place the second crust on the top. Crimp the edges using a fork or tuck the dough under and crimp with your fingers. Dust the top of the pie with granulated sugar.
• Place the pie on the lowest baking rack of the preheated oven and bake for 45 minutes. Check the pie after the first 30 minutes. If the crust begins to darken too much, turn the heat down to 350 F.
• Allow the pie to cool to room temperature before slicing and serving.