Reserve the empty grape skins in a medium bowl. Transfer half the mixture to the pie crust, arranging the apple slices so they fill in all the nooks and crannies around the bottom of the crust, then scrape the remaining filling on top, mounding it in the center. Required fields are marked *. Grape Crumble Bars. Remove pulp from heat, and press through a food mill to remove seeds. I made my very first muscadine pie (southern grapes) last month! Make the crumble topping. I vaguely remember trying this years ago, all I remember was it was a hella lot of work preparing the grapes. We are experiencing an error, please try again. It’s more than worth it for this pie, which features apples and Concord grapes. If I had to put up with MCM, I’d be ~15 kilos over weight. The next step is to fold dry ingredients into … Published by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House, (1.13kg) Pink Lady or any sweet-tart, firm baking apples (about 6 medium), peeled, cored, and thinly sliced, (454g) Concord grapes (picked from about 1 quart on the stem)*, Vanilla or cinnamon ice cream, for serving, Flaky All-Butter Pie Dough, parbaked in a 9-inch pie plate and cooled, stick plus 2 tablespoons unsalted butter (5 oz / 142g), chilled, all-purpose flour (7 oz / 200g), plus more for rolling out, All-Purpose Crumble Topping, Buckwheat Variation, unsalted butter(5 oz / 142g), cut into ½-inch pieces, chilled. Every try seeding 10 pounds of grapes? Crumble the mixture over the grape filling. “If I hadn’t spent hours seeding grapes today, it would probably be really good. Spread over the top of the pie filling and bake at 350F for Reduce the oven temperature to 350°F. In Dessert Person, fans will find Claire’s signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. Well, I guess you would be able to try many of these pies! Combine the topping ingredients until crumbly. In a second bowl, whisk together egg, milk, vegetable oil, and vanilla. Serves: 36 Prep Time: 10 min Cook Time: 20 min Total Time: 30 min. Photographs copyright © 2020 by Alex Lau. Use a rolling pin to beat the dough all across the surface to make it more pliable. by RetroRuth | Oct 16, 2013 | Desserts, Pie, The BEST | 10 comments. Add lemon juice, butter and the grape mixture. Firmly press the pastry into the bottom and up the sides of the plate, ensuring contact everywhere and taking care not to stretch it. Pour grape mixture into unbaked pie shell. Your email address will not be published. For the best grape crisp, choose a sweet grape. Roll out and fold the dough: Let the dough sit on the counter for 5 minutes to soften slightly. Line the inside of the pie plate with two pieces of foil, arranged perpendicularly, so the overhang of the foil completely covers the edge of the crust. Bring pulp to boil; reduce heat and simmer 5 minutes. Reduce the apple juices: Pour any juices that have accumulated in the bowl with the apple mixture into the saucepan with the grape skin mixture and bring to a brisk simmer over medium heat. I may have to try this out. Add the butter and toss to coat, then use your fingertips to work the butter into the flour mixture until no visible pieces of butter or floury spots remain. Sprinkle over the grape … This looks so good! It will seem like a lot, but really pack all of it onto the apples and press firmly so it stays in place—packing the topping not only helps compress the filling and reduce air pockets, but it also forms the crumble into a solid layer that bakes into a firm lid and slices cleanly. [8,9] Wrap tightly in the plastic, pressing out any air, and press down on the dough with the heel of your hand to flatten it further and force it into the corners of the plastic. 3 [11,12] Fold the dough in thirds like a letter (this makes more butter layers, which create a flaky texture), then wrap tightly in plastic. But I am pretty sick of grapes right now.”. Fill the pie plate with pie weights, dried beans, or rice and place on the prepared baking sheet. Take Note We will not respond to member emails. Concord Grapes are grown in Ontario and British Columbia in Canada and are a rare delicacy enjoyed in season. Unwrap it and place on a lightly floured surface. [5] Switch to your hands and toss the mixture several times until shaggy pieces of dough form, then knead the mixture inside the bowl a few times to bring it together (the dough will look very clumpy and dry, with loose bits). Cook, whisking often, until the mixture has thickened, about 1 minute. That’s kind of, uh, rare…. Add skins to pulp. Apple and Concord Grape Crumble Pie tastecooking.com| 10-15 Concord grapes have one of the most piercing, intense flavors in the entire fruit kingdom, and until a genius invents a seedless variety, I will endure the tedium of peeling them. Copyright © 2020 by Claire Saffitz. Sprinkle over pie. Tom is such a trooper. Pour grape filling into a 8X8 baking dish and preheat oven to 350ºF. *To simplify this recipe considerably, skip the process of making and parbaking the Flaky All-Butter Pie Dough and turn this pie into a crumble. one recipe for your favorite pie crust (or this one with olive oil) First prepare the grape filling. Get in Touch. And we are getting really, really sick of grape jelly. So nice to see Smiling Tom. Your email address will not be published. a large bowl, toss together the apples, brown sugar, lemon juice, vanilla, cinnamon, and salt until the apples are evenly coated. Cook over medium low heat until grapes come to a full boil. Transfer the baking sheet to the oven and bake for 30 minutes. Combine the topping ingredients until crumbly. Add skins to pulp. Line the work surface with a sheet of plastic wrap, then transfer any large clumps of dough to the plastic. Set the mixture aside and allow the apples to release their juices while you prepare the grape mixture. In a medium sized bowl, mix up the ingredients for the streusel topping. Serve: Cut the pie into slices and serve warm or at room temperature with ice cream. IIRC, she even threw in some golden raisins for texture. Press through sieve to remove seeds. Combine pulp and skins in a large bowl. Mar 7, 2018 - 0 false 18 pt 18 pt 0 0 false false false /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:"&q She started baking these sweet pies in the early '70's. For the batter you will sift together flour, sugar, baking powder, and salt in a bowl. Concord grapes are not like other grapes.Sure, they look the same. Refrigerate the dough until it’s relaxed, at least 30 minutes and up to 3 days. Concord grape pies are popular on the east coast but we don’t often see Concord grapes out west so I went with a seedless Thomcord grape variety in this Spiced Up Grape Apple Pie. ... Natural Concord Grape Spread Grape Pie Pops. Add the pulp to the sieve and press and scrape with a flexible spatula to force the pulp into the bowl below, leaving only the seeds behind. [13] Dust the top and underside of the dough with more flour, then roll it out, dusting with more flour as needed, into a 13-inch round that’s about ⅛ inch thick. I chose these black California grapes, but also look for Muscato, Concord or Jupiter varieites Bring pulp to boil; reduce heat and simmer 5 minutes. The par- or fully baked crust, covered and stored at room temperature, will keep for 1 day. Save this Apple and Concord grape crumble pie recipe and more from Dessert Person: Recipes and Guidance for Baking with Confidence to your own online collection at EatYourBooks.com Preheat the oven to 350ºF. She started baking these sweet pies in the early '70's. Line a rimmed baking sheet with foil and set aside, Line a 9-inch pie plate: Let the pie dough sit at room temperature for about 5 minutes to soften slightly, then beat it across the surface again with a rolling pin to make it more pliable. Work the butter into the dry ingredients: Cut the remaining 5 tablespoons butter (2.5 oz / 71g) into ½-inch cubes and toss in the flour mixture to coat. The skin keeps the grapes shape while baking while the juicy center softens and sweetens. Set the Pour into unbaked pie shell. Remove the foil from the pie and continue to bake until the crumble topping is firm and browned and the juices are thick and bubbling around the sides, another 40 to 50 minutes. Place the flour, sugar, and butter into a food processor. Pour mixture into the pastry-lined pie plate. Mix the filling and fill the pie: Pour the warm grape mixture over the apples and fold with a flexible spatula until all the apples are coated. I wonder if this was the recipe she used? This means forgoing the more tart green grapes. Add the granulated sugar. So, this year when our enormous grape harvest was ripe, I gave most of it away, but kept back a bit for experimenting for Mid-Century Menu. Transfer the pulp and grape skin mixture back to the same saucepan (discard seeds). Prepare the ice water and slice some of the butter: Fill a 1-cup liquid measure with ice water and refrigerate it while you assemble the pie dough. Make a slurry and activate the cornstarch: Place the cornstarch in a small bowl and spoon 3 tablespoons of the hot grape mixture into the bowl. Concord grapes have one of the most piercing, intense flavors in the entire fruit kingdom, and until a genius invents a seedless variety, I will endure the tedium of peeling them. 2 9 inch uncooked pie crusts. lol! Slip skins from grapes, set skins aside. Mix all the dry ingredients in a medium bowl, then work in the butter, followed by the peanut butter until the mixture resembles a coarse crumble (you can use your hands, a fork, or a pastry cutter for this step). Pour into unbaked pie shell. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, and salt to combine. Preheat the oven and prepare the pan: Arrange an oven rack in the center position and preheat the oven to 350°F. DO AHEAD The dough, wrapped tightly in plastic and refrigerated, will keep up to 3 days or can be frozen up to 2 months (place in a resealable plastic bag before freezing). Pulse 10 to 15 times until the flour mixture is coarse and small "pea-size" pieces of butter form. Comment document.getElementById("comment").setAttribute( "id", "a80e8b84a31493630e0072dde41a5a7b" );document.getElementById("be6704991c").setAttribute( "id", "comment" ); Better Homes and Gardens Pies and Cakes, 1966. Bake in 400 degree oven about 40 minutes. Tent with foil and bake: Place the pie on the lined baking sheet and loosely tent the top with a piece of foil (this will prevent it from darkening too quickly). Both are harbingers of fall at the farmers’ market, and like most fruit that grows in the same season and in the same climate, grapes and apples pair extremely well together. Peel and cook down the Concord grapes: Working over a small saucepan, grasp one grape at a time and squeeze it between your thumb and forefinger, stem end out, to pop the soft flesh into the saucepan, leaving the skin behind. Pour filling into pie crust, and dot with butter. I tested it this way to see if I could avoid peeling, and the result just doesn’t compare. The grape preparation was a pain but if you want pain free buy your filling in a can. Copyright 2020 - Taste, A Division of Penguin Random House LLC. Special Equipment: 9-inch pie plate, pie weights or 4 cups dried beans or rice (for parbaking), Reprinted from Dessert Person. Yeah…not that fun. Algolia is fast, customizable and secure. But crumb topping is fun. The pie dough is technically ready to use at this point, but proceed through the next step, which will make it extra flaky. Stir in the grape mixture, melted butter or margarine, and lemon juice. Pour the grape mixture into the pie crust. Oct 9, 2018 - Rapidly create and scale AI-powered search and discovery across websites and applications. Sprinkle over pie. Ohhh…my great-grandma used to make a grape pie. Bring it to a simmer and cook, occasionally mashing the grapes against the side of the pan with the back of a wooden spoon, until the mixture is pulpy and broken down and the seeds are free-floating around the saucepan, 5 to 10 minutes. Lots and lots of crumb topping. Very sweet, with none of the tangy balance that comes with sour fruit pies, like cherry, blackberry or rhubarb. 100% Grape Juice Peanut Butter, Grape and Chocolate Snack Bites . I grew up near the Finger Lakes region of NY, and there we had an exquisite seasonal treat: Concord Grape Pie. Bake the pie for about 40 minutes. Heat the pulp over medium heat, stirring often, until soft, about 10 minutes. Oat Streusel: Combine oats, brown sugar and flour in bowl. Stir in the flour, butter, and lemon juice and remove from heat. It is also massive and produces probably 10-15 pounds of grapes every year. Cover and refrigerate the crumble until ready to use. Refrigerate for 2 hours. To prevent overbrowning, cover the edge of the … 4 [16] Use scissors to trim around the edge of the pastry, leaving a ½-inch overhang (discard the scraps). Combine sugar, AP flour and salt. Assemble your crumble (I used my hands) and sprinkle it on top of the grapes, which you’ve poured into the pasty shell. Place the saucepan of flesh over medium-low heat. Press down firmly around the rim to seal, then crimp the crust all the way around, using the thumb of one hand and the thumb and forefinger of the other, flouring your fingers if needed to prevent sticking. We had a small grapevine (among tons of fruit trees) in our yard when I was kid. Stir with a fork until smooth, then whisk into the saucepan. It may seem unreasonably fussy to peel the grapes, but if you were to just cook down the whole grapes, you’d end up straining out the skins and therefore much of their flavor (not to mention all the color). It should naturally clump together and hold its shape when squeezed. [18]. Let the frozen dough thaw overnight in the refrigerator before using. Lots and lots and lots of grapes. Add lemon juice, butter and the grape mixture. It’s now ready to use. [10] Dust the top and underside of the dough with more flour, then roll it out, dusting with more flour as needed, into a rectangle that’s about three times longer than it is wide and between ¼ and ½ inch thick. Matcha, Black Sesame, and Kinako Neapolitan Cookies. Concord Grape Pie & Wholewheat All-Butter Pastry October 20, 2014 By JJ 3 Comments The summer I made these pies — a full two years ago, way back in 2012 — the grapes were so sweet that simmering juice thickened almost instantly without even a hint of extra sugar. Add sugar, flour, and salt, into grape mixture, stirring well. Making a Concord Grape Crumb Cake is pretty simple. By the way, every year I grow a new appreciation for seedless grapes. Nifty! Prepare oat streusel and sprinkle over grape mixture. This pie was the most interesting I found and the easiest. [14,15] Unroll the round onto a 9-inch pie plate, preferably glass, letting the pastry slump gently down the sides into the bottom. 2 [2,3] Remove the butter slices from the refrigerator, add them to the flour mixture, toss to coat, then flatten between your thumbs and fingertips into thin sheets, letting them break apart if that’s what they want to do. Stir in lemon juice. Use the Help Forum for that.. Cut a 5 tablespoon block of the butter (2.5 oz / 71g) crosswise into ⅛-inchthick slices (so you have lots of thin butter squares) and refrigerate. Place the saucepan of flesh over medium-low heat. Concord Grape Pie Helen Rosner This recipe comes from the so-called Grape Pie Queen of Naples, New York, Irene Bouchard. But still very good. As for me I delight in my pie … Ha! This is Concord Grape Pie from the 1966 printing of Better Homes and Gardens Pies and Cakes. Strawberry Peach Refrigerated Juice Cocktail Strawberry Peach Blondies. There were actually quite a few grape pie recipes in my collection, but this one had crumb topping on it, which I was very excited about. If you have a business development or DMCA inquiry, Click Here. Instead of a crimp, you can also use the tines of a fork to create hash marks around the rim. https://www.allrecipes.com/recipe/12289/concord-grape-pie-i So, I don’t know if I’ve ever mentioned that we get lots of grapes every year. However, some of … The texture of this pie is like a cherry pie, except it is very, very grape-y. 3 cups of sliced appled (I cut the slices in half as well) 1 cup of concord grapes (concord grapes are small so you don't need to halve them) 1 tbsp lemon juice. Oct 31, 2013 - This recipe comes from the so-called Grape Pie Queen of Naples, New York, Irene Bouchard. Instructions. Looks great! [17] Tuck the overhang underneath itself all the way around so you have a lip of double-thick pastry resting just around the rim of the pie plate. Wow…..that IS seriously A LOT of grapes though….wish I lived closer, I’d take some grapes from y’all…..and girl that pie looks divine! Roll the pastry onto the rolling pin. We just got our first crop of concord grapes from our vines. Bake in the center of the oven until the edge of the crust is set and starting to turn golden when you peek under the foil, 25 to 30 minutes. Bake at 425 … But once you take a bite out of one, the difference becomes instantly clear. Could the cup of sugar be reduced, would that affect the pie firming up? Set the crust aside to cool. ¼ cup sugar (you might want to up your sugar quantity if using regular grapes) ½ tsp ground nutmeg. Bake in 425 degree (225 C.) oven thirty-five minutes or until filling is bubbly. If baking, preheat the oven and prepare a baking sheet: Arrange an oven rack in the center position and preheat the oven to 425°F. I used seedless Thomcord grapes from Trader Joe’s but really any seedless red grape should work in this Spiced Up Grape Apple Pie. Make the crumble: In a medium bowl, toss together the flour, oats, brown sugar, cinnamon, and salt until combined. Combine topping ingredients until it resembles a coarse crumble. Slip skins from grapes, set skins aside. Roll out pie dough to fit 9 inch pie pan and place in pan. [6] Tossing again with a fork, drizzle more ice water 1 teaspoon at a time into the bowl with the remaining flour mixture until only a few dry spots remain, then knead with your hands to bring it together into a dough. In a large mixing bowl stir together the 3/4 cup sugar, the 1/3 cup flour, and salt. Concord Grape Pie has only 1/4 cup less sugar than the Concord Grape Pie with Crumb Topping, To par- or fully bake the crust: Return the pan to the oven and bake until the crust is golden brown all over, another 20 to 25 minutes for a parbaked crust, or until deep golden brown all over, 10 to 15 minutes longer, for a fully baked crust. Combine sugar, AP flour and salt. My nana made homemade grape juice but I don’t remember grape pie or hearing about grape pie! Bake the weighted crust: Freeze the lined pie plate until the dough is very firm, about 10 minutes, then prick the bottom of the pastry in several places with a fork to prevent the crust from puffing up. Cook, whisking occasionally, until the mixture starts to look syrupy and is reduced by about one-third, 8 to 10 minutes. Remove the plate from the oven and carefully lift the foil and pie weights out of the crust. Forgo the pie crust and turn Concord grape filling into a jammy fruit crisp served warm with ice cream. Remove from the oven and let the pie cool for at least 2 hours. Cut in butter or regular margarine until crumbly, using a pastry blender. 2 tbsp flour. If the recipe calls for a lined pie plate, a parbaked crust, or a fully baked crust, follow the directions below. Wrap and chill the dough: [7] Pat the dough into a ¾-inch-thick square or rectangle. Make the apple mixture: In a large bowl, toss together the apples, brown sugar, lemon juice, vanilla, cinnamon, and salt until the apples are evenly coated. Spoon grape mixture into pie shell. 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