CONCORD GRAPE PIE
This annual treat is anticipated by many Upstate New Yorkers, and for some home cooks like myself worth the time-consuming effort it takes to put one together.
Provided by Jennifer Morrisey
Categories Desserts and Sweets
Time 2h30m
Number Of Ingredients 5
Steps:
- On a lightly floured work surface, roll 1 half of a double crust pie dough into a 15-inch round. Fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Cover with plastic wrap; chill pie shell until firm, about 30 minutes. Repeat process for rolling out dough for the top crust. Transfer to a baking sheet, cover with plastic wrap, and refrigerate until you are ready to assemble the pie.
- Wash grapes and discard any that are under-ripe, damaged and blemished.
- Remove the skins from the grapes by pressing them between your thumb and forefinger. Put the skinless grapes in a medium saucepan. Reserve the skins in a small bowl.
- Gently mash the grape pulp in the medium saucepan to release their juice. Cook over medium low heat until grapes come to a full boil, and simmer, covered, for 5 minutes.
- Remove from heat and allow to cool completely. Press the grapes through a fine sieve and discard the pits.
- In a heavy bottomed pot: combine the grape pulp, grape peels and all the remaining ingredients . (You'll have about 1 1/3 cups of pulp - add everything else and you'll have about 2 cups) Bring to a simmer over low heat, stirring continually until the filling is slightly thickened and bubbly. Remove from heat and allow to cool completely.
- Preheat the oven to 400°F with a rack in the bottom third of the oven with a pizza stone or baking sheet on it.
- Transfer the cooked filling to the prepared pie shell. Moisten the edges of the pie crust with water and attach the top crust, crimping the edges to seal the crust.
- Cut six small slits in the crust to act as vents. Place pie on the pizza stone, protect the edges with a pie ring, and bake for 30 minutes at 400° F and then reduce heat to 375° F and bake an additional 25-30 minutes until the filling is bubbling. Cool on a wire rack for at least 3 hours before cutting.
Nutrition Facts : Calories 221 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 120 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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.
NAPLES GRAPE PIE
The small town of Naples, New York, located at the Southern tip of Canandaigua Lake, is famous for its grape pies! This recipe is from Irene Bouchard, who is universally recognized as the mother of Naples' grape pies, if not their actual inventor! Her pies were featured on an episode of the Food Network's "Food Finds" that focused on the specialties of the Finger Lakes. The prep time does not include the 5 hours sitting time.
Provided by Kree6528
Categories Pie
Time 55m
Yield 1 9inch pie
Number Of Ingredients 5
Steps:
- Pop the skins off the grapes by pinching them at the end opposite the stem; set them aside.
- Put the pulp (without water) into a heavy pan, bring it to a boil, and let it boil 5 to 6 minutes; put it through a colander or food mill to remove the seeds.
- Pour the hot pulp over the skins and let the mixture sit for 5 hours (Irene says this colors the pulp and makes it pretty).
- Add the sugar and tapioca, then pour the mixture into the pie crust and dot with butter.
- Put on the top crust (Irene uses a"floating" top crust-a circle of dough slightly smaller than the top of the pie-because it is easier than crimping top and bottom together and it also makes a pretty purple ring around the edge).
- Bake at 400° for 15 minutes.
- Lower the temperature to 350 degrees and cook 20 minutes more until the crust is browned and the juice begins to bubble up.
Nutrition Facts : Calories 2056.9, Fat 61.5, SaturatedFat 15.5, Sodium 945.3, Carbohydrate 377.2, Fiber 11.2, Sugar 282.6, Protein 14.3
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- Rinse the grapes, pat them dry so there is no more liquid in the filling than necessary, and remove them from the stems, discarding any berries that are green, hard, rotten, or moldy. Concords are dark purple, almost black, with thick slip-skins, and the meaty pulp of the grape is juicy green, complete with seeds. Pinch each grape so the pulp pops out. Don't squeeze the skins dry or they will be leathery in the filling. Leave a little juice under the skin. Put the pulp in a saucepan and the skins in another pan or a bowl.
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