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.
Nutrition Facts : Calories 528 kcal, Carbohydrate 90 g, Cholesterol 25 mg, Fiber 10 g, Protein 6 g, SaturatedFat 8 g, Sodium 263 mg, Sugar 25 g, Fat 18 g, ServingSize 8 servings, UnsaturatedFat 0 g
GRAPE PIE (WITHOUT THE GRAPES, YES, THAT'S RIGHT)
This delicious pie is a beautiful purple color and comes from a newspaper clipping from a Houston newspaper some time ago. You don't need grapes to be in season for taste of grape pie! You will need 4 hours to cool pie in refrigerator.
Provided by pamela t.
Categories Low Protein
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Bake pie shell according to package directions. Mix sugar and cornstarch in a heavy pan.
- Gradually stir in grape juice.
- Cook over medium heat, stirring constantly until the mixture thickens and begins to boil.
- Boil one minute, remove from heat.
- In a small bowl, slightly beat egg. Add 1-2 T of the hot grape mixture and stir into the beaten egg. Add 2T more of the hot mixture to the egg. Keep adding until the egg mixture is a little warm. (you do not add the egg to the hot mixture as you will "cook" the egg).
- Slowly add the warm egg mixture to the grape mixture, stirring constantly.
- Return saucepan to heat and boil 1 minute, stirring constantly.
- Remove from heat and let cool 5 minutes.
- Add butter and lemon juice.
- pour into BAKED pie shell and top with whipped cream or Cool Whip.
- Refrigerate at least 4 hours.
- Serve cold.
Nutrition Facts : Calories 262.8, Fat 11, SaturatedFat 3.9, Cholesterol 34.1, Sodium 147.8, Carbohydrate 39.3, Fiber 0.9, Sugar 25.2, Protein 2.5
GRAPE PIE
I had an overabundance of grapes a couple years back. I had no idea of what to do with them all. I had already made 70 jars of grape jam. I stumbled on this pie in the Best of Amish Cooking by Phyllis Pellman Good and combined it with a recipe I found on www.allrecipes.com that was submitted by Terri. This is what I came up with.
Provided by cando
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Stem grapes, wash, drain and squeeze from skins. Chop skins and set aside. Simmer pulp for 5 minutes. Remove from heat and immediately put through a food press or strainer to separate seeds. Discard seeds.
- Stir pulp and skins together. Blend in sugar ¼ cup flour, tapioca, lemon juice and 1 tablespoon butter.
- Roll out pie dough to fit 9 inch pie pan and place in pan. Spoon grape mixture into pie shell.
- Combine topping ingredients until it resembles a coarse crumble. Sprinkle over pie. Bake at 425 degrees F for 10 minutes. Reduce to 350 degrees F and bake an additional 30 minutes.
Nutrition Facts : Calories 416.4, Fat 15.2, SaturatedFat 6.5, Cholesterol 19.1, Sodium 175.5, Carbohydrate 69.2, Fiber 2.4, Sugar 46.1, Protein 3.7
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