Grape PieMay 1, 2010
Happy May Day! In celebration I made a grape pie! I came across the recipe a few years ago and was intrigued…what was a grape pie? I’d never heard of one. Now I’ve made one, and it’s delicious. When you are eating it, it doesn’t really remind you of grapes though. I thought it was like strawberry-rhubarb, while my friends thought it was like cherry. Try it and see what you think! It’s super simple.
You will need…
- 2 refrigerated pie crusts
- 8 c seedless red grapes, about 2 1/2 lbs (it turns into about 3 1/2 c after prep)
- 1 c sugar
- 1/3 c cornstarch
- 1 T nutmeg
- 1 egg, beaten
- Cinnamon sugar, optional for top of pie
- Preheat the oven to 375. Grease a pie plate and line with the first crust. Be sure the crust comes up the top of the sides of the plate, so that you can “seal” it with the top crust. Brush the edges with the beaten egg.
- Wash your grapes and pat dry.
- In a food processor, chop your grapes until rather small (you don’t need it to be puree smooth). You may need to do this in batches. Pour the blended grapes into a strainer. Push down to get as much of the liquid out as you can.
- In a large bowl, combine the sugar, cornstarch and nutmeg. Mix well.
- Stir in the blended grapes.
- Pour the grape mixture into the pie crust.
- Brush the edges of the second crust with the beaten egg. With the egg-y side down, place the crust on top of the pie. Seal the edges.
- Cut several slits to vent the pie while baking. Brush the top with more of the egg. Sprinkle with cinnamon sugar (optional).
- Bake for 60-70 minutes, or until golden brown and cooked through. I baked mine on a cookie sheet just in case it became too bubbly!
- Allow to rest for about 30 minutes before you try to slice this one. Otherwise the filling will be a bit runny and not have had time to set yet!