Description
Alton Brown’s Grape Pie delivers a sublime dessert experience with Mediterranean charm. Succulent grapes nestled in a buttery crust create an elegant balance of sweet and tangy flavors you cannot resist.
Ingredients
Scale
Main Ingredients:
- 5 cups Concord grapes
- 1 (14.1 ounces / 400 grams) package double-crust pie pastry, thawed
Dry Ingredients:
- 1 ¼ cups white sugar
- ¼ cup all-purpose flour
- 1 pinch salt
Flavor Enhancers:
- ¾ teaspoon lemon juice
- 1 ½ tablespoons unsalted butter, cut into small pieces
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius), positioning a sheet pan on the lowest oven rack for stability.
- Carefully wash and remove stems from grapes, separating grape flesh from skins into two different containers: a large saucepan for flesh and a separate large bowl for skins.
- Gently crush some grapes in the saucepan to release their natural juices, then slowly bring the mixture to a full boil over medium-low heat.
- Use a food mill to strain and remove seeds from the heated grape pulp, then combine the seedless pulp with the reserved grape skins in the large bowl.
- In a separate mixing bowl, thoroughly combine flour, granulated sugar, and salt, creating a smooth dry mixture.
- Add the prepared flour mixture to the grape combination, stirring carefully to ensure even distribution.
- Line a 9-inch pie pan with the first pie crust, then pour the grape filling into the prepared pastry shell.
- Cover the filled pie with the second pastry crust, crimping and sealing the edges decoratively while creating small strategic vents to allow steam escape.
- Transfer the pie onto the preheated sheet pan in the oven, baking for 45-50 minutes until the crust turns a rich golden brown and grape filling bubbles through the top crust slits.
- Remove from oven and allow the pie to cool completely before serving, which helps the filling set and intensifies the flavors.
Notes
- Chilling grape clusters beforehand helps achieve cleaner seed removal process.
- Freezing briefly can make grape separation significantly easier and less messy.
- Selecting ripe, deep-colored grapes ensures maximum natural sweetness in filling.
- Handling seeds requires patience and gentle pressure through food mill’s mechanism.
- Consistent whisking prevents lumpy texture in sugar and flour mixture.
- Cutting butter into small, cold cubes promotes even distribution throughout filling.
- Positioning baking sheet in lower oven third guarantees crisp, golden bottom crust.
- Allowing pie to cool completely helps filling set and intensifies flavor profile.
- Storing leftovers in refrigerator maintains texture and prevents soggy bottom.
- Serving slightly warm enhances butter’s rich, delicate characteristics.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 372 kcal
- Sugar: 27 g
- Sodium: 24 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 31 mg