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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Sanish Pandey
[email protected]This pie was a hit at my party. Everyone loved the unique flavor combination. I will definitely be making it again.
Cirhuza Jose
[email protected]This recipe was easy to follow, and the pie turned out great. The only thing I would change is to use a different type of grape. I used red grapes, and I think green grapes would have been a better choice.
Abeautif Ulhart
[email protected]This pie was delicious! The grapes and apples were a perfect combination. The crust was flaky and buttery. I will definitely be making this pie again.
Aneeb Rehmani
[email protected]This recipe was a bit too complicated for me. I think I would have been better off using a simpler recipe.
Md naeem Alam
[email protected]This pie was absolutely delicious! The grapes and apples were a perfect combination, and the crust was flaky and golden brown. I will definitely be making this pie again.
Anita Schaup
[email protected]This pie was a bit too sweet for my taste. I would have preferred a more tart filling.
Barbara Morrison
[email protected]This pie was so good! The filling was perfectly balanced, and the crust was flaky and delicious. I will definitely be making this pie again.
Afridi BQK
[email protected]This recipe was a little too complicated for me. I think I would have been better off using a simpler recipe.
Kat Ward
[email protected]This pie was delicious! The grapes and apples were a perfect combination. The crust was flaky and buttery. I will definitely be making this pie again.
marioo manich
[email protected]I was disappointed with this recipe. The filling was too runny, and the crust was soggy. I think I would have been better off using a different recipe.
Naheed Ali Ali
[email protected]This pie was a hit at my party. Everyone loved the unique flavor combination. I will definitely be making it again.
Angela Lee
[email protected]This recipe was easy to follow, and the pie turned out great. The only thing I would change is to use a different type of grape. I used red grapes, and I think green grapes would have been a better choice.
Iris Badon
[email protected]I followed the recipe exactly, and my pie turned out perfectly. The filling was thick and bubbly, and the crust was golden brown. I served it with a dollop of whipped cream, and it was delicious.
Jessica Gaspar
[email protected]This pie was a bit too sweet for my taste. I would have preferred a more tart filling. However, the crust was excellent.
nipuna virasinha
[email protected]I love grape pie, and this recipe did not disappoint. The addition of apples added a nice tartness that complemented the sweetness of the grapes. The crust was flaky and buttery. I will definitely be making this pie again.
Deana Smith
[email protected]This grape-apple pie recipe was a delightful surprise! The combination of sweet grapes and tart apples created a perfectly balanced flavor. The crust was flaky and golden brown. I served it with a scoop of vanilla ice cream, and it was the perfect en