GRAPE & APPLE PIE
Provided by Karen DeMasco
Categories Dessert Bake Thanksgiving Apple Fall Grape Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- For crust:
- Pulse flour, sugar, and salt in a food processor. Add butter and shortening; pulse just until coarse meal forms. Add 1/3 cup ice water; pulse until dough forms clumps, adding more ice water by teaspoonfuls if dry. Gather dough into a ball; divide in half. Flatten into disks, wrap in plastic, and chill for at least 1 hour and up to 2 days.
- Roll out 1 dough disk on a lightly floured surface into an 11" round. Transfer to pie dish; press gently onto bottom and up sides of dish. Trim dough flush with edge of dish, leaving no overhang. Freeze until firm, about 10 minutes. Add scraps to remaining dough disk; roll out on parchment paper to a 12" round. Slide paper with dough onto a rimless baking sheet and chill in refrigerator.
- Preheat oven to 375°F. Line dough in pie dish with foil or parchment paper. Fill foil with pie weights or dried beans. Bake until edges are just beginning to turn golden, 25-30 minutes. Remove foil and pie weights. Return dish to oven; continue baking until crust is dark golden all over, about 20 minutes longer. Transfer pan to a wire rack; let crust cool completely.
- For filling:
- Mix apples, grapes, sugar, and flour in a large saucepan; stir to coat. Cook over medium-low heat, stirring often, until fruit is translucent and juices are thickened, 30-40 minutes. Let mixture cool to room temperature.
- Preheat oven to 375°F. Transfer fruit to crust. Remove remaining dough from refrigerator. Using a decorative cutter, make a pattern in center of dough, leaving a 2" plain border; reserve cutouts. Invert dough over fruit in crust; peel off parchment paper. Trim dough along edge of crust, leaving no overhang. Arrange reserved dough cutouts decoratively over top crust, pressing lightly to adhere. Place pie on a baking sheet.
- Bake pie until crust is golden brown and juices bubble, 50 minutes-1 hour. Transfer to a wire rack to cool. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature. Serve with ice cream, if desired.
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Miku21
miku21@aol.comThis pie is amazing!
Miko Sherlok
sherlok@yahoo.comI love this recipe! It's so easy to follow and the pie always turns out perfect.
Carolina Victor
c-v18@hotmail.comThis pie is so easy to make and it's always a crowd-pleaser.
Adrian Vazquez
v.adrian13@hotmail.co.ukI've made this pie several times and it's always delicious. The crust is flaky and the filling is gooey and flavorful.
Matt C
m_c13@gmail.comThis is my favorite pie recipe! I make it every year for Thanksgiving and it's always a hit.
Mary Presnell
p.mary4@gmail.comI made this pie for a potluck and it was a huge success! Everyone loved it. The crust was flaky and the filling was gooey and delicious.
Stone Wolfe1500
wolfe1500_s6@hotmail.comThis pie is so good! The crust is flaky and the filling is gooey and delicious. I love the combination of grapes and apples.
Sandy Yassin
sandy-y4@gmail.comI made this pie for my family last night and it was a huge hit! Everyone loved it. The crust was flaky and the filling was gooey and delicious. I will definitely be making this pie again.
Nozukonozie Phike
pn@hotmail.comThis pie is amazing! The flavors of the grapes and apples go so well together. The crust is also perfect. I will definitely be making this pie again.
Sayomarie Rivera
s-rivera@gmail.comI love this recipe! It's so easy to follow and the pie always turns out perfect. The crust is always flaky and the filling is always gooey and delicious. I've made this pie for my family and friends many times and it's always a hit.
Din Mohammad Ariful
m_din87@yahoo.comThis grape-apple pie recipe was a delightful surprise! The combination of sweet grapes and tart apples created a perfect balance of flavors. The crust was flaky and buttery, and the filling was gooey and delicious. I will definitely be making this pi