It's time for the second post in my pie-themed series. I had to make a few minor changes to this recipe, based on what I could find online, but we'll see if it was a success...
"Just to be sure, I scanned the diner one more time, from the rain-speckled glass door to the PIE OF THE DAY chalkboard sign near the register, where the owner had carefully written: ANNE OF GREEN GRAPES, featuring Yakima Valley chardonnay grapes and blueberries." ~ pg. 1 of Serious Moonlight
Goodreads Read Between the Lynes Barnes & Noble
Anne ofGreen Red Grapes Pie
~your favorite recipe for a double-crust pie or two store-bought pie crusts
~3 c. (1 lb.) Red Flame grapes (any small seedless grapes can be substituted)
~3 c. (1 lb.) blueberries
~1 medium apple, peeled, cored, and grated through the larger holes of a box grater
~3/4 c. granulated sugar
~1/4 c. cornstarch
2 T. balsamic vinegar
1/2 t. cinnamon
1/4 t. kosher salt
1 egg yolk
2 T. granulated sugar (optional)
1. Make the pie crust - or take the store-bought one out of the refrigerator and let it come to room temperature (will take about half an hour).
2. In the meantime, mix all the filling ingredients (grapes through salt) in a large bowl. Stir gently, making sure each ingredient is equally coated.
3. Fit the bottom crust into a 9-inch pie pan. Pour in filling.
4. Roll out the other crust on a flour-dusted surface and cut into strips. Place the longest strip of the second pie dough over the filling in the center and turn the pie 90˚ and place the second longest strip perpendicular to that in the center of the pie. You should have an “X” on the pie. Turn another 90˚ and place the third and fourth strips of dough on the right and left of the center strip. Now turn another 90˚ and place two more strips of dough, lifting up the strips to “weave” the strips above and below the placed strips. Continue until you have topped the entire pie, saving the short pastry strips for the ends of the pie top. Decoratively crimp the sides of the pie, folding the ends of the top crust into the edges.
5. Let the pie chill in the freezer for 20 minutes, and preheat the oven to 400 degrees Fahrenheit. Place the pie on a rimmed baking sheet to catch any drips. Then mix the egg yolk with 1 tablespoon water and lightly brush over the top crust of the pie. Sprinkle sugar over the pie if desired, and bake for 20 minutes. Then reduce the heat to 350 degrees and bake for an additional 60-80 minutes, or until the filling is bubbling. If the crust is browning too fast, cover the edges with aluminum foil to prevent burning. You can serve the pie warm, but let it cool for awhile first to let the filling set. Should serve 8-10 people.
Have a book/recipe suggestion? Leave it in the comments below, and I might make it soon (and I'll credit you, if I do!).
"Just to be sure, I scanned the diner one more time, from the rain-speckled glass door to the PIE OF THE DAY chalkboard sign near the register, where the owner had carefully written: ANNE OF GREEN GRAPES, featuring Yakima Valley chardonnay grapes and blueberries." ~ pg. 1 of Serious Moonlight
Goodreads Read Between the Lynes Barnes & Noble
Anne of
~your favorite recipe for a double-crust pie or two store-bought pie crusts
~3 c. (1 lb.) Red Flame grapes (any small seedless grapes can be substituted)
~3 c. (1 lb.) blueberries
~1 medium apple, peeled, cored, and grated through the larger holes of a box grater
~3/4 c. granulated sugar
~1/4 c. cornstarch
2 T. balsamic vinegar
1/2 t. cinnamon
1/4 t. kosher salt
1 egg yolk
2 T. granulated sugar (optional)
1. Make the pie crust - or take the store-bought one out of the refrigerator and let it come to room temperature (will take about half an hour).
2. In the meantime, mix all the filling ingredients (grapes through salt) in a large bowl. Stir gently, making sure each ingredient is equally coated.
3. Fit the bottom crust into a 9-inch pie pan. Pour in filling.
4. Roll out the other crust on a flour-dusted surface and cut into strips. Place the longest strip of the second pie dough over the filling in the center and turn the pie 90˚ and place the second longest strip perpendicular to that in the center of the pie. You should have an “X” on the pie. Turn another 90˚ and place the third and fourth strips of dough on the right and left of the center strip. Now turn another 90˚ and place two more strips of dough, lifting up the strips to “weave” the strips above and below the placed strips. Continue until you have topped the entire pie, saving the short pastry strips for the ends of the pie top. Decoratively crimp the sides of the pie, folding the ends of the top crust into the edges.
5. Let the pie chill in the freezer for 20 minutes, and preheat the oven to 400 degrees Fahrenheit. Place the pie on a rimmed baking sheet to catch any drips. Then mix the egg yolk with 1 tablespoon water and lightly brush over the top crust of the pie. Sprinkle sugar over the pie if desired, and bake for 20 minutes. Then reduce the heat to 350 degrees and bake for an additional 60-80 minutes, or until the filling is bubbling. If the crust is browning too fast, cover the edges with aluminum foil to prevent burning. You can serve the pie warm, but let it cool for awhile first to let the filling set. Should serve 8-10 people.
Have a book/recipe suggestion? Leave it in the comments below, and I might make it soon (and I'll credit you, if I do!).
Ok, that looks really yummy. I might have to try it. Also, your lattice-making skills are on point!
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