03 Oct 2009 12:43 pm

Concord Grape Apple Pie

Concord Grape Apple PieMakes 1 nine-inch double-crust pie

1 lb concord grapes
1 -1/2 lbs tart, firm apples
2 Tbl instant or quick-cook tapioca
1/3 to 1/2 cup sugar
1 Tbl Lemon Juice
2-3 tsp butter, cut into small pieces
pinch of nutmeg, freshly grated if available (optional)
heavy cream
1 recipe pie crust dough (such as this one) – enough for a double-crust pie

Mix pastry dough. Wrap in plastic wrap and allow to rest in the refrigerator while preparing the fruit filling.

Rinse grapes well. Pinch skins off of grapes, reserving skins in a large bowl and placing the green pulp into a small saucepan. Simmer the pulp at medium-low heat until softened, 5 to 7 minutes. Strain through a foodmill or strainer, pressing against the seeds with the back of a spoon to squeeze out all pulp. Pour hot pulp over reserved skins and set aside to cool. Discard seeds.

Cut the apples into quarters, then peel them and remove the cores. Slice the apples – thinly (approx 1/8 inch) for very firm apples, less thinly (up to ¼ inch) for less firm varieties. Place sliced apples into a large bowl and pour cooled grape mixture over them. Add tapioca, sugar, lemon juice and nutmeg if using. Stir well.

Preheat oven to 425˚. Separate the pastry dough into two slightly unequal portions. Roll out the larger portion on a lightly floured surface and place into a 9” pie pan. Pour apple-grape mixture into pastry-lined pan. Dot generously with butter. Roll out remaining portion of dough and carefully place on top of pie. Cut away any extra pastry from both layers until dough forms a circle that extends approximately 1” beyond the edges of the pie pan. Pinch pastry layers together, rolling them under and gathering them onto the edge of the pan to form a ridge. Pinch around the ridge of dough with the thumb of one hand and the first two fingers of the other hand to seal the layers and to create a decorative edge. Cut slits into the top pastry layer to allow steam to escape. Brush entire top and edge with heavy cream.

Place in preheated oven and bake for 15 minutes. Reduce heat to 350˚ and continue baking until top is browned and filling is bubbling, 35 – 45 minutes longer. Cool completely before cutting.

Read more about this recipe here.

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