Concord Grape Apple Pie Food

CONCORD GRAPE PIE III

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place a foil-lined sheet pan on a lower oven rack.
• Wash and stem the grapes. Squeeze the pulp out of the skins into a saucepan, saving the skins in a bowl.
• Cook the pulp in a saucepan over medium-low heat, stirring frequently, until the seeds are beginning to come out.
• Strain the pulp into the skins, using a spoon to rub the pulp off the seeds. Add sugar, flour and lemon juice.
• Fit pastry into a 9-inch pie pan. Pour filling into crust. Use remaining pastry to make a lattice top.
• Bake in the preheated oven on the sheet pan for about 50 minutes, or until the crust is golden brown and filling is bubbly.

GRAPE & APPLE PIE

Steps:

• 1. 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.
• 2. 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.

CONCORD GRAPE PIE

Steps:

• Squeeze the end of each grape opposite the stem to separate skins from pulp. Set skins aside. Place pulp in a medium saucepan; bring to a boil. Boil and stir for 1 minute. Press through a strainer or food mill to remove seeds. , In a large bowl, combine the pulp, skins, sugar, flour, lemon juice and salt; pour into pastry shell. In a small bowl, combine the oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. , Cover edges of pastry with foil. Bake at 425° for 15 minutes. Remove foil; bake 20 minutes longer or until golden brown. Cool on a wire rack.

CONCORD GRAPE PIE I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a sheet pan on the lower oven rack.
• Wash and stem grapes; squeeze grapes out of their skins. Save the skins and set aside. Place grape pulp in a large saucepan; mash a few at the bottom to release their juice. Cook over medium-low heat until grapes come to a full boil. Remove pulp from heat, and press through a food mill to remove seeds. Combine pulp and skins in a large bowl. Stir in lemon juice.
• In a separate bowl, mix sugar, flour, and salt. Stir into grape mixture. Pour filling into pastry crust, and dot with butter. Cover with second pastry shell. Flute edges, and cut little slits in the top crust for steam to escape.
• In preheated oven on sheet pan for 45 to 50 minutes, or until crust is brown and juice begins to bubble through slits in top crust. Allow to cool before serving.

NAPLES GRAPE PIE

Steps:

• Preheat the oven to 425 degrees F.
• For the crust: In large mixing bowl, mix the flour, salt, sugar, shortening, and butter. Sprinkle with the cold water. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes. Cut the dough ball in half and roll out each half with a rolling pin to desired thinness. Cut 1 of the rolled out pieces into strips to use for the top layer. Reserve.
• For the filling: Pinch the grapes at the end opposite the stem to pop out the pulp. Reserve the skins. Place the pulp in a medium-sized saucepan and bring to a rolling boil. Remove from the heat and, while still hot, rub the pulp through a strainer to remove the seeds. Mix the strained pulp with the reserved skins in a larger mixing bowl. Add the sugar, flour, salt, lemon juice, butter, brown sugar, honey, and vanilla and mix well.
• For the topping: In a large mixing bowl, mix all of the ingredients together in a bowl until it forms a crumbly mixture.
• To assemble: Place the rolled dough into a pie plate so dough covers the edge of the plate. Sprinkle 1/3 of the topping over the bottom of the crust, add the filling, and cover another 1/3 of the topping. Crisscross the dough strips over the filling and brush with the beaten egg. Lastly sprinkle the remaining 1/3 of the topping over the top. Transfer to the oven and bake for about 40 minutes.

CONCORD GRAPE AND PEAR PIE

Steps:

• Make the pie dough:
• In the bowl of a food processor, pulse 2 1/2 cups flour, salt, and sugar. Add butter and shortening and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the machine running, add 5 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
• Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine. Divide the dough into two equally sized balls. Flatten dough balls into discs with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or overnight.
• Make the filling:
• Meanwhile, stir together grapes and sugar in a large pot. Cook over medium-high heat, stirring occasionally, until the mixture comes to a boil. Continue to cook until grapes are broken down and juice has thickened, about 20 minutes more.
• Place a fine-mesh sieve over a large bowl and strain grape mixture into the bowl, pressing on the solids to release all the liquid. Discard solids in strainer. Return strained grape mixture to pot and add pears (reserve bowl). Cook until liquid releases and thickens but pears still retain their shape, 15 to 20 minutes more, depending on ripeness of pears. Gently stir in the cornstarch, lemon juice, and salt and pour grape-pear filling into the bowl and let cool while you roll out the dough.
• Roll out the dough:
• On a lightly floured surface, roll out one disc of dough into a 13-inch round. Roll the dough loosely around the rolling pin, and then unfurl it into the 9-inch pie pan. Gently lift and settle the dough into the pan. Trim the excess dough using scissors, leaving a 1-inch overhang. Tuck the edge of the dough under itself, and then crimp as desired. Chill at least 30 minutes.
• Roll out the other disc of dough on a lightly floured surface to 1/4-inch thickness. Use the cookie cutter to cut as many shapes as possible from the rolled-out dough as possible (re-rolling scraps if desired). Transfer shapes to a baking sheet and chill at least 30 minutes.
• Assemble pie:
• Preheat the oven to 375°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.
• Pour filling into chilled pie shell (do not overfill). Brush the edge of the pie and the cut shapes on the baking sheet with the beaten egg and sprinkle with coarse sugar. Arrange the cut shapes on top of the filling, working in a spiral fashion and overlapping slightly, allowing some of the filling to peek through. Chill pie for 30 minutes.
• Bake pie on preheated rimmed baking sheet on bottom rack of oven. After 30 minutes, rotate baking sheet and move it to the center rack of oven. Bake until crust is golden brown and juices are bubbling, 25 to 35 minutes more (cover the crust edge with foil or a pie shield if it starts to brown too much). Transfer pie to a wire rack and cool completely before slicing, about 3 hours. Pie will keep up to 2 days, loosely covered with foil, at room temperature.

CONCORD GRAPE PIE

Steps:

• Squeeze the end of each grape opposite the stem to separate skins from pulp.
• Set skins aside. Place pulp in a medium saucepan; bring to a boil.
• Boil and stir for 1 minute. Press through a strainer or food mill to remove seeds.
• Combine pulp, skins, sugar, flour, lemon juice and salt; pour into pastry shell.
• Combine oats, brown sugar and flour; cut in butter until crumbly.
• Sprinkle over filling.
• Cover edges of pastry with foil.
• Bake at 425°F for 15 minutes.
• Remove foil; bake 20 minutes more or until golden brown.
• Cool on a wire rack.