A little bit ago, I got on a serious fruit kick. And one day, I went to the grocery store and I swear I bought out their produce section.
Which led to a lot of very happy fruit consumption, but it also led to some fruit looking a little sad by the time I got around to it. These grapes were getting to that point. So I wanted to use them up quickly in a way that would let their flavor shine, but not necessarily in raw form (chicken salad with grapes and pecans, fruit salad, etc.). So I went a-googling, and came up with…grape pie?
Iiiinteresting. Some of the reviews said that it tasted kind of like a tart cherry pie (yum!). So I figured I’d give it a go. I read about 10 different recipes, and picked one that sounded decent (and for which I had all the ingredients on hand).
So here it is. Start by making a flaky pastry pie crust (double crust). And preheat your oven to 350 degrees Fahrenheit.
Wash your grapes, and if yours are getting iffy like mine were, pick out the ones that are getting wrinkly. ew. This is about 3 cups of grapes, maybe a bit more.
Chuck the grapes in a pot, and add 3/4 cup of sugar and 1/4 cup of water.
Stir it up, and let the water come to a boil. Dissolve all of the sugar.
Here’s where I think the recipe was mistaken… it said dissolve 3 Tablespoons of cornstarch in 1 cup of water. I did that and my filling was WAY too “juicy”. So next time, I think 1/4 cup of water would be fine for the cornstarch.
So, dissolve it.
Stir it up!
And dump in the cornstarch slurry. Sprinkle in some lemon juice too… about 1 Tablespoon (though I just squirted it).
Once things start to look nice and thick, throw in a pat of butter. About a tablespoon or two.
Check out the cooked grape and its hot-pink sauce.
Spoon your filling into the pie crust.
…until it’s full!
And top it off. This is my first attempt at lattice-ness… I didn’t worry about weaving it for real though. Just kind of stuck the strips on. Why not?
Though if you decide to top it conventionally, don’t forget to cut steam vents!
And bake it for 50-60 minutes.
See what I mean about the filling being too runny though? It would’ve been a perfect ice cream topper though!
Mmm…. grape pie in its magenta juices.
Ready to take a bite? I was!
Definitely something to repeat (with that minor change…trial and error, right?). Gawd, I love pie.
Grape Pie Recipe
- 3 cups seedless grapes, washed and dried
- 3/4 cups sugar
- 1/4 cup water
- 1 Tablespoon lemon juice
- 3 Tablespoons corn starch dissolved in 1/4 cup water
- 1-2 Tablespoons butter
- Flaky pastry pie crust (double crust)
Preheat your oven to 350 degrees Fahrenheit.
Mix grapes, sugar, and water. Bring to a boil until sugar dissolves.
Add corn starch slurry and lemon juice. Cook till thickened.
Fill crust, bake for 50-60 minutes.