Concord grape pie - perfectly sweet. Perfectly tart. Just right for the holidays.
Makes one pie
- Ingredients -
Pie crust
1 ½ cups flour
½ cup butter
4 tablespoons ice water
¼ teaspoon salt
Grape filling
4 lbs concord grapes
1 cup butter
1 cup flour
2 tablespoons brown sugar
1 teaspoon vanilla
Crumble for the top
4 tablespoons butter, softened
½ cup oats or granola (we like to use
Bear Naked Granola in Vanilla Almond)
½ cup brown sugar
¼ cup chopped walnuts
½ teaspoon kosher or flake salt
- Tools -
Weston Tomato Press
Pie plate
1. Prepare your pie crust. Mix together the flour and salt, then cut in the butter. Drizzle the ice water in, then mix until the dough forms. Shape into your pie plate, cover, and refrigerate for 30 minutes.
2. Preheat your oven to 375°F.
3. Use your
Weston Tomato Press with the standard screen and grape spiral to puree the grapes while removing the skin and seeds. Run the pulp through a few times.
4. In a large pot, melt the butter over medium heat. Once it simmers, stir in the flour until uniform. Add the grape puree a cup at a time, stirring constantly. Stir in the brown sugar and vanilla, then bring to a boil. Reduce to a simmer, then simmer for 5 minutes. Remove from heat.
5. Pour the grape filling into your pie crust. Combine dry ingredients for your crumble, then use your fingers to press the butter in. Crumble the mixture over the filling.
6. Bake at 375° for 10 minutes. Cover the outer crust with foil, then return to the oven and bake for another 45 minutes, or until the crust is golden and the filling is solid. It's a good idea to place a baking sheet under the pie plate - the filling is likely to boil over.
7. Allow to cool, then serve.
