Recipe: Grape Pie Collection (17)
Misc.Linda, here is a collection of a bunch of different grape pie recipes gleaned from the internet. I haven't tried any, so can't tell you one way or the other if they're any good! The introductory comments are not mine either. Good luck!
GRAPE TART
Combine several varieties of grapes -- whole if seedless, seeded and halved if not -- to make about 4 cups. Put them in a bowl with about 1/2 cup sugar and 2 or 3 tablespoons of flour, tossing all together until well coated. Put them in the middle of a sheet of puff pastry set on a baking sheet, dot with 1 tablespoon or so of butter, and fold up the edges to make a rustic tart. Bake about 30 minutes at 375 degrees, or until the pastry has puffed and is golden brown. Serve warm with vanilla ice cream.
GRAPE AND BLACKBERRY TART
Prepare a favorite pie pastry and bake it in a tart pan. Let it cool. Melt a little raspberry jelly in a saucepan and paint the bottom of the tart with the warm jam. Cover this with a layer of creme anglaise; then arrange blackberries and whole seedless grapes, peeled or unpeeled, on top. Melt more raspberry jelly, thinning it a little with hot water if necessary, and pour it over the fruit to glaze it.GRAPE TART
To get the look we wanted for this tart, we used grapes in assorted colors and shapes and halved the larger ones. Taste grapes before making the pastry cream. Their flavor will determine how much sugar you use- if the grapes are tart, use 1/3 cup sugar; if sweet, use 1/4 cup.
FOR PASTRY CREAM:
3 large egg yolks
1/4 to 1/3 cup sugar, depending on sweetness of grapes
2 1/2 tablespoons all-purpose flour
1 cup whole milk
1 teaspoon vanilla
1 1/2 tablespoons unsalted butter
FOR THE TART:
1 sheet frozen puff pastry (1/2 lb.), thawed
2 teaspoons sugar
4 cups red and green grapes
2 tablespoons red-currant jelly
MAKE PASTRY CREAM:
Whisk together yolks and of sugar, then whisk in flour and a pinch salt. Stir together milk and remaining sugar in a heavy saucepan and bring just to a boil over moderate heat. Whisk 1/2 of hot milk into yolks to temper and whisk yolks into milk
remaining in pan. Bring custard to a boil over moderate heat and boil, whisking constantly, until very thick. Remove from heat and stir in vanilla and butter until incorporated. Chill hot pastry cream in a bowl, its surface covered with a buttered
round of wax paper, until cold, about 1 hour.
MAKE TART:
Preheat oven to 425 degrees F while pastry cream chills.
Open puff pastry sheet on a lightly floured surface and roll out to a 14- by 12-inch rectangle. Quarter pastry to form 4 rectangles. Brush 1/3 inch of edges lightly with water and fold in borders. Brush off excess flour and press borders with back of a fork to seal. Brush borders lightly with water and sprinkle with sugar. Prick insides of shells all over with fork.
Bake on a large baking sheet in middle of oven until crust is golden brown, 10 to 15 minutes, and transfer to a rack. Gently flatten puff pastry inside border to deflate, and cool completely.
Halve and seed grapes if necessary. Melt jelly, stirring, and toss with grapes in a bowl.
Spread pastry cream in shells with a spatula and top with grapes.
COOKS' NOTES:
- Pastry cream may be made 1 day ahead and chilled.
- Pastry shells can be baked 4 hours ahead, then cooled and kept, covered, at room temperature. If not making ahead, you'll want to bake pastry while cream is chilling.
Serves 6.
Gourmet, September 1999
GOLDEN GRAPE PIE WITH 'CUMULUSCIOUS' MERINGUE
Marcia Curtis of Winslow, Indiana, substituted white grape juice for purple grape juice in her mother's pie recipe. The result: a creamy, cloudlike meringue-topped treat with a cool grape flavor that will surprise you.
1 cup sugar
6 tablespoons cornstarch
2 cups white grape juice
1 1/4 cups water
1 1/2 teaspoons finely shredded lemon peel
1/4 cup lemon juice
3 eggs
1 (9-inch) baked piecrust
2 tablespoons sugar
FOR FILLING:
In a medium saucepan, combine 1 cup sugar and cornstarch. Stir in grape juice and water. Cook and stir over medium-high heat till thickened and bubbly. Reduce heat. Cook and stir the mixture for 2 minutes more.Remove from heat. Stir in lemon peel and lemon juice. Reserve 1/3 cup hot mixture for meringue; set aside to cool.
Separate eggs; set whites aside for meringue. Beat egg yolks slightly. Gradually stir 1 cup of the remaining hot mixture into the yolks; return all to saucepan. Bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Pour into baked piecrust.
FOR MERINGUE:
Beat egg whites till soft peaks form (tips curl). Beat in the remaining 2 tablespoons sugar and reserved filling. Beat till stiff peaks form (tips stand straight). Carefully spread meringue over the hot filling in piecrust; seal to edge.
Bake in 350 degree F oven for 15 minutes or till meringue is golden. Cool on wire rack. Cover and store in the refrigerator. Makes 8 servings.
CONCORD GRAPE PIE I
4 cups Concord grapes
1/2 cup sugar
1 1/2 tablespoons lemon juice
1 tablespoon quick-cooking tapioca
a pie dough
TO PREPARE THE GRAPES:
Remove the grapes from the stems. Squeeze each grape so that the pulp comes out of the skin. Put the pulps in a pot and the skins in a bowl.
Cook the pulps until the seeds loosen. 10 minutes on medium heat is usually enough. Press the pulps through a colander to remove the seeds. If you would prefer more of a puree consistency to the pie filling, puree the skins now.
TO MAKE THE FILLING:
Combine the strained pulps, skins, sugar, lemon juice and tapioca. Let the ingredients stand for 15 minutes. If you wish to save the filling for making a pie on another day, freeze the filling now.
TO MAKE THE PIE:
Preheat oven to 450 degrees F.
Line a pie pan with pie dough. Fill the pie shell with the grape mixture and form a lattice over the top with pie dough.
Bake the pie for 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake about 20 minutes.
CONCORD GRAPE PIE II
FOR THE FILLING:
4 1/2 cups Concord grapes (about 2 lbs.)
1 cup sugar
1/4 cup flour
2 teaspoons lemon juice
1 unbaked 9-inch pie shell
FOR THE STREUSEL TOPPING:
1/2 cup quick-cooking oats
1/2 cup packed light brown sugar
1/4 cup flour
1/4 cup butter
Squeeze end of each grape to separate skins from pulp; set skins aside. Place pulp in medium saucepan; bring to a boil. Boil and stir for 1 minute. Press through a sieve or food mill to remove seeds.
Combine pulp, skins, sugar, flour and lemon juice; pour into pastry shell.
Combine streusel topping ingredients, cutting in butter until crumbly. Sprinkle over pie filling.
Bake at 425 degrees F for 15 minutes, covering edges of pastry with foil. Remove foil; bake 20 minutes longer or until golden brown. Cool on wire rack.
CONCORD GRAPE PIE III
1 recipe pie crust (your choice), enough for two 9-inch crusts
3 lb Concord grapes, washed
3/4 cup sugar
1 lemon, zest and juice
3 tbsp flour
1 egg yolk (optional)
Preheat oven to 400 degrees F.
Make the crust, line a pan and roll out the 2nd (top) crust. Refrigerate both while you make the filling. If you have the larger amount of grapes, use a deeper pie tin.
Slip the grapes from their skins, working directly into a sauce pan. Put the skins into a bowl. Cook the grapes until they turn whitish and the seeds are loosened, about 3 minutes. Pass them through a food mill to get rid of the seeds, working directly into the bowl with the skins.
Stir in the lower amount of sugar, the lemon zest and the flour. Taste and if more sugar is needed, add the rest. Add the lemon juice, to taste. Let cook for 15 minutes.
Pour the filling into the shell and cover with the 2nd crust. Crimp the edges together well so that the juice doesn't leak out. For a more golden crust, brush the top with a little beaten egg yolk. With the tip of a knife, etch a decorative design over the top. Or cut some grape leaves out of the scraps of dough and fasten them to the crust with a little egg olk or water.
Bake for 10 minutes in the lower 3rd of the oven then reduce heat to 350 degrees F. Bake another 35 minutes or until the crust is nicely browned. Cool before serving.
OREGON SPICED GRAPE PIE
Line 8 inch pan with crust.
In a saucepan, mix together:
2/3 cup sugar
3 tablespoons flour
Add:
1 (16.5 ounce) can of OregoN Thompson Seedless Spiced Grapes
Cook, stirring until mixture comes to a boil and thickens. Pour into crust, dot with 1 tablespoon butter, put top crust in place and seal.
Bake at 425 degrees F for 30 - 40 minutes.
FRIENDLY GRAPE PIE
A loving consumer sent their favorite recipe. Our warehouse manager approved and baked two. The pies disappeared so fast we were lucky to save the recipe.
Prepare crust for a two crust 10 inch pie.
This will require 2 cans of OregoN Thompson Seedless Grapes. If not so brave, try an 8 inch crust and 1 can of grapes.
Drain the syrup from the grapes. Pour the drained grapes into the pie shell.
Mix 3/4 cup sugar and 1/4 cup tapioca then mix in 1 cup heavy (whipping) cream. Pour the cream mixture over the grapes. Cover with the top crust.
Bake at 425 degrees F for 35- 40 minutes.
VALLEY GRAPE PIE
This recipe came originally from the Los Angeles Times Magazine. It's unusual: I'd never before thought of using grapes in a pie before. But it's good!
1 1/2 cups Graham cracker crumbs
3 Tbsp sugar
1/3 cup butter, melted
3 tsp cornstarch
2/3 cup sugar
1/4 cup cold water
2 lbs green seedless grapes, with stems removed
1 Tbsp lemon juice
1 cup sour cream
1 Tbsp sugar
1 tsp vanilla extract
Preheat oven to 350 deg. F.
Combine cracker crumbs, 3 Tbsp sugar, and butter. Reserve 1/4 cup of this crumb mixture and press the rest into a 9-inch pie pan.
Bake at 350 degree F for 8 minutes. Allow to cool.
Dissolve cornstarch and 2/3 cup sugar in cold water in saucepan. Add grapes, and bring to boil, stirring constantly. Reduce heat and simmer for 5 minutes. Remove from heat and stir in the lemon juice. cool. Spoon this filling into the baked and cooled crust.
Mix sour cream with 1 Tbsp sugar and vanilla and spread over pie. Sprinkle with reserved crumbs. Serve.
GREAT GRAPE PIE
FOR THE CRUST:
28 vanilla wafers. crushed
1/3 cup melted butter
FOR THE FILLING:
1 envelope gelatin
1/3 cup sugar
1 1/4 cup grape juice
2 tablespoons lemon juice
2 cups vanilla iced milk
Crush the wafers; combine with the melted butter and press into a 9-inch piepan. Chill.
Combine the gelatin and sugar in a bowl.
Boil the grape juice in a small saucepan. Put into the gelatin/sugar mixture and add the lemon juice and the iced milk. Stir until melted. Chill about 45 minutes, until it is slightly thickened.
Spoon thickened filling into piecrust. Chill until firm.
MARY'S FRESH NECTARINE AND GREEN GRAPE PIE
"This is my favorite dessert to make. Can make several hours ahead and substitute other fruit, jam, flavorings. Good with Cool Whip or whipped cream, flavored with cinnamon."
1 baked (9-inch) pie shell (pref. deep-dish)
1 1/2 tsp. (or one pkg.) unflavored gelatin
7 or 8 fresh nectarine or peach halves, peeled
1 cup apricot jam (good quality low-cal is OK)
1 cup or more seedless green grapes
1/4 cup sherry
Bake and cool pie shell.
Place nectarines, cut side down, in shell. Arrange grapes around them.
MAKE GLAZE:
Soften gelatin by sprinkling over two tablespoons cold water, let stand. Gently heat jam in small saucepan. Add gelatin mixture, stirring to dissolve. Stir in sherry.
Pour glaze over fruit in shell. Let stand in refrigerator until set, about 4 hours. Remove shortly before serving to take off chill.
MUSCADINE PIE
4 cups Muscadine Grapes
3/4 cup sugar
1 teaspoon lemon juice
1 tablespoon orange rind (optional)
1/4 teaspoon ground cinnamon (optional)
pastry for (9-inch) lattice-top pie
2 tablespoons butter or margerine , melted
Deseed grapes, reserving juice.
Mix all ingredients except pie crust and butter in bowl or blender container. Let grape mixture sit for 15 minutes; pour into uncooked pie shell and top with lattice. Brush top with butter.
Place pie in preheated 450 degree oven, bake for 10 minutes, then reduce heat to 350 degrees and bake for additional 20 minutes. Cool and serve plain or with whipped topping or vanilla ice cream.
MUSCADINE CHEESE PIE
1 (8 oz.) package of cream cheese, softened
1/3 cup sugar
2 eggs
1/4 teaspoon almond extract
1/2 pint dairy sour cream
1 1/2 tablespoons sugar
1/2 teaspoon vanilla
Muscadine Glaze (see recipe below)
Beat cream cheese until fluffy; add sugar, eggs and almond extract. Beat until thick and thoroughly mixed. Fill a 9-inch pie plate.
Bake for about 25 minutes in a preheated 350 degree F oven. Cool.
Mix together sour cream, sugar and vanilla. Spread on top of baked layer, return to oven and bake for 10 minutes. Cool and top with muscadine glaze, refrigerate several hours before serving.
MUSCADINE GLAZE:
4 1/2 cups of Muscadine grapes, deseeded
Sugar to taste
1 tablespoon tapioca
Puree grapes in blender or press through a sieve sweeten pureed grapes to taste. Add tapioca, let stand 10 minutes. Cook mixture until thick. Cool and spread on top of pie.
MUSCADINE PIE
Best of the Best from Georgia
1/2 gallon ripe muscadines
juice from 1/2 lemon
1/4 cup flour
2 1/2 cups sugar
dots of butter
Mash muscadines. Separate hulls from pulp. Strain so as to get juice, leaving pulp and seed. Cook hulls in juice until tender, adding a little water if needed. Let cool, then add lemon juice, flour, and sugar. Put this mixture in a 9-inch unbaked pie shell and dot with butter. Place lattice crust across top.
Bake in a 400 degree F oven for approximately 10 minutes, then reduce heat to 375 degrees and bake another 30 minutes. Serve with whipped cream, if desired.
GRAPE HULL PIE
5 cups muscadine grapes, rinsed
1 cup sugar
cup flour
1 tbsp. lemon juice
1 tbsp. Grated orange rind
pastry for 2-crust pie
2 tbsp. margarine
Separate pulp from skins. Set skins aside. Boil pulp until seeds loosen, then press through a sieve to separate pulp from seeds. Cook pulp with skins until tender. Then add sugar, flour, lemon juice, and orange rind. Mix well. Put in pastry-lined 9-inch pie plate. Top with margarine. Add top pastry. Seal edges and slit top.
Bake at 400 degrees about 40 minutes.
GRAPE AND DRIED FIG SLUMP
Serves 6
Not really a pie, but looks good!
3 cups seedless grapes (use both red and green)
1/2 cup chopped dried figs
1 tablespoon sugar
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1/2 cup fruity red wine, such as Gamay
1/2 to 3/4 teaspoon finely minced fresh sage
FOR THE TOPPING:
1 1/4 cups flour
1/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon minced fresh sage
3 tablespoons unsalted butter
3/4 cup milk
12 hazelnuts, toasted, peeled and crushed (optional)
Preheat oven to 350 degrees F.
Combine fruit, sugar, lemon zest and juice, wine and sage in an oven- safe saute pan. Bring to a boil, reduce heat, and simmer 5 minutes.
FOR THE THE TOPPING:
Combine flour, cornmeal, baking powder, sugar, salt, sage and butter in a processor. Pulse until butter is well distributed; add milk and pulse until just combined. Do not overmix. Drop dough in large soupspoon-size mounds onto the fruit, allowing a little space between mounds.
Cover and bake for 15 to 20 minutes. For a crisper biscuit, uncover during the last 5 minutes of baking.
Sprinkle with the optional hazelnuts and serve warm with ice cream or whipped cream.
GRAPE TART
Combine several varieties of grapes -- whole if seedless, seeded and halved if not -- to make about 4 cups. Put them in a bowl with about 1/2 cup sugar and 2 or 3 tablespoons of flour, tossing all together until well coated. Put them in the middle of a sheet of puff pastry set on a baking sheet, dot with 1 tablespoon or so of butter, and fold up the edges to make a rustic tart. Bake about 30 minutes at 375 degrees, or until the pastry has puffed and is golden brown. Serve warm with vanilla ice cream.
GRAPE AND BLACKBERRY TART
Prepare a favorite pie pastry and bake it in a tart pan. Let it cool. Melt a little raspberry jelly in a saucepan and paint the bottom of the tart with the warm jam. Cover this with a layer of creme anglaise; then arrange blackberries and whole seedless grapes, peeled or unpeeled, on top. Melt more raspberry jelly, thinning it a little with hot water if necessary, and pour it over the fruit to glaze it.GRAPE TART
To get the look we wanted for this tart, we used grapes in assorted colors and shapes and halved the larger ones. Taste grapes before making the pastry cream. Their flavor will determine how much sugar you use- if the grapes are tart, use 1/3 cup sugar; if sweet, use 1/4 cup.
FOR PASTRY CREAM:
3 large egg yolks
1/4 to 1/3 cup sugar, depending on sweetness of grapes
2 1/2 tablespoons all-purpose flour
1 cup whole milk
1 teaspoon vanilla
1 1/2 tablespoons unsalted butter
FOR THE TART:
1 sheet frozen puff pastry (1/2 lb.), thawed
2 teaspoons sugar
4 cups red and green grapes
2 tablespoons red-currant jelly
MAKE PASTRY CREAM:
Whisk together yolks and of sugar, then whisk in flour and a pinch salt. Stir together milk and remaining sugar in a heavy saucepan and bring just to a boil over moderate heat. Whisk 1/2 of hot milk into yolks to temper and whisk yolks into milk
remaining in pan. Bring custard to a boil over moderate heat and boil, whisking constantly, until very thick. Remove from heat and stir in vanilla and butter until incorporated. Chill hot pastry cream in a bowl, its surface covered with a buttered
round of wax paper, until cold, about 1 hour.
MAKE TART:
Preheat oven to 425 degrees F while pastry cream chills.
Open puff pastry sheet on a lightly floured surface and roll out to a 14- by 12-inch rectangle. Quarter pastry to form 4 rectangles. Brush 1/3 inch of edges lightly with water and fold in borders. Brush off excess flour and press borders with back of a fork to seal. Brush borders lightly with water and sprinkle with sugar. Prick insides of shells all over with fork.
Bake on a large baking sheet in middle of oven until crust is golden brown, 10 to 15 minutes, and transfer to a rack. Gently flatten puff pastry inside border to deflate, and cool completely.
Halve and seed grapes if necessary. Melt jelly, stirring, and toss with grapes in a bowl.
Spread pastry cream in shells with a spatula and top with grapes.
COOKS' NOTES:
- Pastry cream may be made 1 day ahead and chilled.
- Pastry shells can be baked 4 hours ahead, then cooled and kept, covered, at room temperature. If not making ahead, you'll want to bake pastry while cream is chilling.
Serves 6.
Gourmet, September 1999
GOLDEN GRAPE PIE WITH 'CUMULUSCIOUS' MERINGUE
Marcia Curtis of Winslow, Indiana, substituted white grape juice for purple grape juice in her mother's pie recipe. The result: a creamy, cloudlike meringue-topped treat with a cool grape flavor that will surprise you.
1 cup sugar
6 tablespoons cornstarch
2 cups white grape juice
1 1/4 cups water
1 1/2 teaspoons finely shredded lemon peel
1/4 cup lemon juice
3 eggs
1 (9-inch) baked piecrust
2 tablespoons sugar
FOR FILLING:
In a medium saucepan, combine 1 cup sugar and cornstarch. Stir in grape juice and water. Cook and stir over medium-high heat till thickened and bubbly. Reduce heat. Cook and stir the mixture for 2 minutes more.Remove from heat. Stir in lemon peel and lemon juice. Reserve 1/3 cup hot mixture for meringue; set aside to cool.
Separate eggs; set whites aside for meringue. Beat egg yolks slightly. Gradually stir 1 cup of the remaining hot mixture into the yolks; return all to saucepan. Bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Pour into baked piecrust.
FOR MERINGUE:
Beat egg whites till soft peaks form (tips curl). Beat in the remaining 2 tablespoons sugar and reserved filling. Beat till stiff peaks form (tips stand straight). Carefully spread meringue over the hot filling in piecrust; seal to edge.
Bake in 350 degree F oven for 15 minutes or till meringue is golden. Cool on wire rack. Cover and store in the refrigerator. Makes 8 servings.
CONCORD GRAPE PIE I
4 cups Concord grapes
1/2 cup sugar
1 1/2 tablespoons lemon juice
1 tablespoon quick-cooking tapioca
a pie dough
TO PREPARE THE GRAPES:
Remove the grapes from the stems. Squeeze each grape so that the pulp comes out of the skin. Put the pulps in a pot and the skins in a bowl.
Cook the pulps until the seeds loosen. 10 minutes on medium heat is usually enough. Press the pulps through a colander to remove the seeds. If you would prefer more of a puree consistency to the pie filling, puree the skins now.
TO MAKE THE FILLING:
Combine the strained pulps, skins, sugar, lemon juice and tapioca. Let the ingredients stand for 15 minutes. If you wish to save the filling for making a pie on another day, freeze the filling now.
TO MAKE THE PIE:
Preheat oven to 450 degrees F.
Line a pie pan with pie dough. Fill the pie shell with the grape mixture and form a lattice over the top with pie dough.
Bake the pie for 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake about 20 minutes.
CONCORD GRAPE PIE II
FOR THE FILLING:
4 1/2 cups Concord grapes (about 2 lbs.)
1 cup sugar
1/4 cup flour
2 teaspoons lemon juice
1 unbaked 9-inch pie shell
FOR THE STREUSEL TOPPING:
1/2 cup quick-cooking oats
1/2 cup packed light brown sugar
1/4 cup flour
1/4 cup butter
Squeeze end of each grape to separate skins from pulp; set skins aside. Place pulp in medium saucepan; bring to a boil. Boil and stir for 1 minute. Press through a sieve or food mill to remove seeds.
Combine pulp, skins, sugar, flour and lemon juice; pour into pastry shell.
Combine streusel topping ingredients, cutting in butter until crumbly. Sprinkle over pie filling.
Bake at 425 degrees F for 15 minutes, covering edges of pastry with foil. Remove foil; bake 20 minutes longer or until golden brown. Cool on wire rack.
CONCORD GRAPE PIE III
1 recipe pie crust (your choice), enough for two 9-inch crusts
3 lb Concord grapes, washed
3/4 cup sugar
1 lemon, zest and juice
3 tbsp flour
1 egg yolk (optional)
Preheat oven to 400 degrees F.
Make the crust, line a pan and roll out the 2nd (top) crust. Refrigerate both while you make the filling. If you have the larger amount of grapes, use a deeper pie tin.
Slip the grapes from their skins, working directly into a sauce pan. Put the skins into a bowl. Cook the grapes until they turn whitish and the seeds are loosened, about 3 minutes. Pass them through a food mill to get rid of the seeds, working directly into the bowl with the skins.
Stir in the lower amount of sugar, the lemon zest and the flour. Taste and if more sugar is needed, add the rest. Add the lemon juice, to taste. Let cook for 15 minutes.
Pour the filling into the shell and cover with the 2nd crust. Crimp the edges together well so that the juice doesn't leak out. For a more golden crust, brush the top with a little beaten egg yolk. With the tip of a knife, etch a decorative design over the top. Or cut some grape leaves out of the scraps of dough and fasten them to the crust with a little egg olk or water.
Bake for 10 minutes in the lower 3rd of the oven then reduce heat to 350 degrees F. Bake another 35 minutes or until the crust is nicely browned. Cool before serving.
OREGON SPICED GRAPE PIE
Line 8 inch pan with crust.
In a saucepan, mix together:
2/3 cup sugar
3 tablespoons flour
Add:
1 (16.5 ounce) can of OregoN Thompson Seedless Spiced Grapes
Cook, stirring until mixture comes to a boil and thickens. Pour into crust, dot with 1 tablespoon butter, put top crust in place and seal.
Bake at 425 degrees F for 30 - 40 minutes.
FRIENDLY GRAPE PIE
A loving consumer sent their favorite recipe. Our warehouse manager approved and baked two. The pies disappeared so fast we were lucky to save the recipe.
Prepare crust for a two crust 10 inch pie.
This will require 2 cans of OregoN Thompson Seedless Grapes. If not so brave, try an 8 inch crust and 1 can of grapes.
Drain the syrup from the grapes. Pour the drained grapes into the pie shell.
Mix 3/4 cup sugar and 1/4 cup tapioca then mix in 1 cup heavy (whipping) cream. Pour the cream mixture over the grapes. Cover with the top crust.
Bake at 425 degrees F for 35- 40 minutes.
VALLEY GRAPE PIE
This recipe came originally from the Los Angeles Times Magazine. It's unusual: I'd never before thought of using grapes in a pie before. But it's good!
1 1/2 cups Graham cracker crumbs
3 Tbsp sugar
1/3 cup butter, melted
3 tsp cornstarch
2/3 cup sugar
1/4 cup cold water
2 lbs green seedless grapes, with stems removed
1 Tbsp lemon juice
1 cup sour cream
1 Tbsp sugar
1 tsp vanilla extract
Preheat oven to 350 deg. F.
Combine cracker crumbs, 3 Tbsp sugar, and butter. Reserve 1/4 cup of this crumb mixture and press the rest into a 9-inch pie pan.
Bake at 350 degree F for 8 minutes. Allow to cool.
Dissolve cornstarch and 2/3 cup sugar in cold water in saucepan. Add grapes, and bring to boil, stirring constantly. Reduce heat and simmer for 5 minutes. Remove from heat and stir in the lemon juice. cool. Spoon this filling into the baked and cooled crust.
Mix sour cream with 1 Tbsp sugar and vanilla and spread over pie. Sprinkle with reserved crumbs. Serve.
GREAT GRAPE PIE
FOR THE CRUST:
28 vanilla wafers. crushed
1/3 cup melted butter
FOR THE FILLING:
1 envelope gelatin
1/3 cup sugar
1 1/4 cup grape juice
2 tablespoons lemon juice
2 cups vanilla iced milk
Crush the wafers; combine with the melted butter and press into a 9-inch piepan. Chill.
Combine the gelatin and sugar in a bowl.
Boil the grape juice in a small saucepan. Put into the gelatin/sugar mixture and add the lemon juice and the iced milk. Stir until melted. Chill about 45 minutes, until it is slightly thickened.
Spoon thickened filling into piecrust. Chill until firm.
MARY'S FRESH NECTARINE AND GREEN GRAPE PIE
"This is my favorite dessert to make. Can make several hours ahead and substitute other fruit, jam, flavorings. Good with Cool Whip or whipped cream, flavored with cinnamon."
1 baked (9-inch) pie shell (pref. deep-dish)
1 1/2 tsp. (or one pkg.) unflavored gelatin
7 or 8 fresh nectarine or peach halves, peeled
1 cup apricot jam (good quality low-cal is OK)
1 cup or more seedless green grapes
1/4 cup sherry
Bake and cool pie shell.
Place nectarines, cut side down, in shell. Arrange grapes around them.
MAKE GLAZE:
Soften gelatin by sprinkling over two tablespoons cold water, let stand. Gently heat jam in small saucepan. Add gelatin mixture, stirring to dissolve. Stir in sherry.
Pour glaze over fruit in shell. Let stand in refrigerator until set, about 4 hours. Remove shortly before serving to take off chill.
MUSCADINE PIE
4 cups Muscadine Grapes
3/4 cup sugar
1 teaspoon lemon juice
1 tablespoon orange rind (optional)
1/4 teaspoon ground cinnamon (optional)
pastry for (9-inch) lattice-top pie
2 tablespoons butter or margerine , melted
Deseed grapes, reserving juice.
Mix all ingredients except pie crust and butter in bowl or blender container. Let grape mixture sit for 15 minutes; pour into uncooked pie shell and top with lattice. Brush top with butter.
Place pie in preheated 450 degree oven, bake for 10 minutes, then reduce heat to 350 degrees and bake for additional 20 minutes. Cool and serve plain or with whipped topping or vanilla ice cream.
MUSCADINE CHEESE PIE
1 (8 oz.) package of cream cheese, softened
1/3 cup sugar
2 eggs
1/4 teaspoon almond extract
1/2 pint dairy sour cream
1 1/2 tablespoons sugar
1/2 teaspoon vanilla
Muscadine Glaze (see recipe below)
Beat cream cheese until fluffy; add sugar, eggs and almond extract. Beat until thick and thoroughly mixed. Fill a 9-inch pie plate.
Bake for about 25 minutes in a preheated 350 degree F oven. Cool.
Mix together sour cream, sugar and vanilla. Spread on top of baked layer, return to oven and bake for 10 minutes. Cool and top with muscadine glaze, refrigerate several hours before serving.
MUSCADINE GLAZE:
4 1/2 cups of Muscadine grapes, deseeded
Sugar to taste
1 tablespoon tapioca
Puree grapes in blender or press through a sieve sweeten pureed grapes to taste. Add tapioca, let stand 10 minutes. Cook mixture until thick. Cool and spread on top of pie.
MUSCADINE PIE
Best of the Best from Georgia
1/2 gallon ripe muscadines
juice from 1/2 lemon
1/4 cup flour
2 1/2 cups sugar
dots of butter
Mash muscadines. Separate hulls from pulp. Strain so as to get juice, leaving pulp and seed. Cook hulls in juice until tender, adding a little water if needed. Let cool, then add lemon juice, flour, and sugar. Put this mixture in a 9-inch unbaked pie shell and dot with butter. Place lattice crust across top.
Bake in a 400 degree F oven for approximately 10 minutes, then reduce heat to 375 degrees and bake another 30 minutes. Serve with whipped cream, if desired.
GRAPE HULL PIE
5 cups muscadine grapes, rinsed
1 cup sugar
cup flour
1 tbsp. lemon juice
1 tbsp. Grated orange rind
pastry for 2-crust pie
2 tbsp. margarine
Separate pulp from skins. Set skins aside. Boil pulp until seeds loosen, then press through a sieve to separate pulp from seeds. Cook pulp with skins until tender. Then add sugar, flour, lemon juice, and orange rind. Mix well. Put in pastry-lined 9-inch pie plate. Top with margarine. Add top pastry. Seal edges and slit top.
Bake at 400 degrees about 40 minutes.
GRAPE AND DRIED FIG SLUMP
Serves 6
Not really a pie, but looks good!
3 cups seedless grapes (use both red and green)
1/2 cup chopped dried figs
1 tablespoon sugar
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1/2 cup fruity red wine, such as Gamay
1/2 to 3/4 teaspoon finely minced fresh sage
FOR THE TOPPING:
1 1/4 cups flour
1/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon minced fresh sage
3 tablespoons unsalted butter
3/4 cup milk
12 hazelnuts, toasted, peeled and crushed (optional)
Preheat oven to 350 degrees F.
Combine fruit, sugar, lemon zest and juice, wine and sage in an oven- safe saute pan. Bring to a boil, reduce heat, and simmer 5 minutes.
FOR THE THE TOPPING:
Combine flour, cornmeal, baking powder, sugar, salt, sage and butter in a processor. Pulse until butter is well distributed; add milk and pulse until just combined. Do not overmix. Drop dough in large soupspoon-size mounds onto the fruit, allowing a little space between mounds.
Cover and bake for 15 to 20 minutes. For a crisper biscuit, uncover during the last 5 minutes of baking.
Sprinkle with the optional hazelnuts and serve warm with ice cream or whipped cream.
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| Reviews and Replies: | |
| 1 | ISO: grape pie |
| Linda Bradner | |
| 2 | Recipe: Grape Pie Collection (17) |
| Lottie | |
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