Indulge in the delectable flavors of Naples with our curated collection of authentic grape pie recipes. This traditional Italian dessert, known as "Torta di Uva," is a symphony of flavors and textures, featuring plump, juicy grapes nestled in a flaky, golden crust. Whether you prefer a classic recipe or a modern twist, our selection of recipes caters to every taste and skill level. Embark on a culinary journey to Naples and discover the secrets behind this beloved dessert. From the selection of the perfect grapes to the intricate art of crafting the perfect crust, each recipe provides detailed instructions and helpful tips to ensure success. Get ready to impress your family and friends with this exquisite dessert that captures the essence of Naples.
Let's cook with our recipes!
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.
CONCORD GRAPE PIE I
Good old fashioned pie...worth all the work.
Provided by Glenda
Categories Desserts Pies Vintage Pie Recipes
Time 5h45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place a sheet pan on the lower oven rack.
- Wash and stem grapes; squeeze grapes out of their skins. Save the skins and set aside. Place grape pulp in a large saucepan; mash a few at the bottom to release their juice. Cook over medium-low heat until grapes come to a full boil. Remove pulp from heat, and press through a food mill to remove seeds. Combine pulp and skins in a large bowl. Stir in lemon juice.
- In a separate bowl, mix sugar, flour, and salt. Stir into grape mixture. Pour filling into pastry crust, and dot with butter. Cover with second pastry shell. Flute edges, and cut little slits in the top crust for steam to escape.
- In preheated oven on sheet pan for 45 to 50 minutes, or until crust is brown and juice begins to bubble through slits in top crust. Allow to cool before serving.
Nutrition Facts : Calories 420.4 calories, Carbohydrate 64.6 g, Cholesterol 5.7 mg, Fat 17.3 g, Fiber 2.3 g, Protein 3.6 g, SaturatedFat 5.2 g, Sodium 269.7 mg, Sugar 40.5 g
CONCORD GRAPE PIE
The local tradition of purple pies began sometime in the 1960s with Al Hodges, who commissioned Irene Bouchard to make a unique grape dessert for the Redwood Restaurant in Naples. Forty years later, thousands come to the village of Naples to celebrate the grape harvest and sample the native grape pies. The robust flavor of Concord grapes makes this unusual pie a treat. You will have to peel each grape, but the delicious results are well worth the effort.
Yield makes one 9-inch pie
Number Of Ingredients 11
Steps:
- To make the pie crust, mix together the flour and salt in a bowl. Using a pastry blender or a fork, cut in the butter and shortening until the mixture resembles coarse meal. Sprinkle the water over the mixture a tablespoon at a time, mixing lightly after each addition, until the dough can be formed into a ball. Divide the dough into two pieces, form each piece into a ball, and allow them to rest for 15 minutes before rolling out.
- To make the filling, slip the skins off the grapes and reserve them. Put the grape pulp in a saucepan and simmer over medium-low heat just until soft enough to release the seeds, about 8 minutes. Push the grape pulp through a wire-mesh strainer to remove the seeds. Combine the pulp in a bowl with the reserved grape skins.
- Roll out each ball of dough on a well-floured board until they are 10 to 11 inches in diameter. Line the bottom of a 9-inch pie pan with a round of dough. Preheat the oven to 450°F. Mix the sugar, salt, and tapioca together in a bowl and spread about half of the mixture onto the bottom of the crust. Mix the remaining tapioca mixture with the grapes and add the lemon juice. Pour the pie filling into the crust and dot with the butter. Cover with the top crust and crimp the edges to seal. Bake for 10 minutes, and then lower the temperature to 350°F and bake for another 25 to 30 minutes, until golden brown. Remove from the oven and cool for 30 minutes before serving. If not serving immediately, warm the pie in an oven set on the lowest temperature for 10 minutes before serving.
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
Tips:
- Use fresh, ripe grapes. This will ensure the best flavor and texture in your pie.
- Don't overfill the pie crust. Leave some room for the grapes to expand as they bake.
- Bake the pie until the crust is golden brown and the filling is bubbling. This will take about 45-50 minutes.
- Let the pie cool for at least 15 minutes before serving. This will allow the filling to set.
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream.
Conclusion:
Naples Grape Pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and juicy grapes, flaky crust, and creamy filling, this pie is sure to be a hit with everyone who tries it. Whether you are a seasoned baker or a novice in the kitchen, this recipe is sure to please. So next time you are looking for a special dessert, give Naples Grape Pie a try!
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