Concord Grape Pie Ii Food

CONCORD GRAPE PIE

Steps:

• On a lightly floured work surface, roll 1 piece of pate brisee into a 15-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes. Repeat process for rolling out dough. Using a 4-inch grape leaf cookie cutter, cut out 4 leaves from dough. Transfer to a baking sheet, cover with plastic wrap, and refrigerate overnight.
• Remove skins from grapes by pinching the ends of each grape, reserving both the pulp and skins separately, discarding any accumulated liquid.
• Place pulp in a saucepan; bring to a boil. Cook until the seeds separate from the pulp and the pulp breaks down, about 6 minutes. Strain mixture through a sieve into the bowl with the reserved skins; discard solids. Let cool to room temperature before placing in the refrigerator for 2 hours.
• Preheat oven to 450 degrees. Remove grape mixture from refrigerator. Stir in sugar and cornstarch. Pour into prepared pie shell. Beat egg with 1 tablespoon water. Brush edge of pie shell with egg mixture, reserving any remaining mixture. Transfer pie to oven; bake 10 minutes. Reduce heat to 350 degrees, and continue baking until filling jiggles when shaken, about 30 minutes. Transfer pie to a wire cooling rack; let cool overnight.
• Preheat oven to 450 degrees. Remove reserved grape leaves from refrigerator and brush with remaining egg and water mixture. Bake until golden brown, 15 to 20 minutes. Transfer to a wire cooling rack; let cool.
• Before serving, place grape leaves on top of filling.

CONCORD GRAPE PIE II

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place a sheet pan on a lower oven rack.
• 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, and cook, stirring, 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 on sheet pan for 15 minutes. Remove foil, and bake 20 minutes more or until golden brown and bubbly. 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.

CONCORD GRAPE PIE WITH CRUMB TOPPING

Steps:

• Slip skins from grapes, set skins aside. Bring pulp to boil; reduce heat and simmer 5 minutes. Press through a sieve to remove seeds. Add skins to the pulp.
• Combine sugar, AP flour, and salt. Add lemon juice, butter, and the grape mixture. Pour into unbaked pie shell.
• Combine the topping ingredients until crumbly. Sprinkle over pie.
• Bake in 400-degree oven 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:

• Preheat the oven to 400°F.
• Pinch the grapes gently to pop the pulp from the skin. Drop the pulp into a medium saucepan and put the skins a medium-sized bowl. Set the skins aside.
• Place the saucepan of pulp over medium-high heat. Bring the pulp to a boil, mashing the pulp occasionally with a potato masher to release the seeds and break down the fruit. Reserve 1/3 cup grape liquid.
• Place a sieve over the bowl holding the reserved skins. Strain the pulp to remove seeds. You will likely need to push the pulp through the sieve with the back of a ladle. Discard the seeds. Stir the de-seeded pulp into the skins to blend thoroughly.
• In a large bowl, whisk the cornstarch and reserved grape liquid together until smooth. Stir in lemon juice, orange zest, sugar and grape mixture.
• In a small bowl, combine the brown sugar and flour. Cut in butter until mixture resembles crumbles.
• Pour the filling into the pie crust. Sprinkle evenly with the topping. Bake for 35 minutes or until the crust golden, the filling is bubbling around the edges and the streusel topping is evenly cooked.
• Cool before serving - if you can wait that long. Serve with or without whipped cream.

CONCORD GRAPE PIE

Steps:

• Preheat over to 400ºF.
• Gently squeeze the grapes so the pulp slips out of the skin into a medium saucepan. Separate the skins into a small bowl and set aside to use in pie filling.
• Bring pulp of grapes to a boil over medium heat. Reduce heat, cover, and simmer for 5 minutes.
• Remove from heat and immediately pour through mesh strainer fitted over a bowl to separate seeds from pulp. Press and stir so ALL the pulp is extracted into the bowl. Scrape the bottom of the mesh strainer occasionally to get the pulp from there too. When you are done you should be left with only the seeds, and you won't be able to get anymore pulp out. Discard seeds.
• Place butter into bowl of hot pulp and let it sit for a few minutes until it melts. When butter is melted, whisk in lemon juice, sugar, flour, and salt until smooth. Stir the reserved skins into the pulp mixture.
• Pour grape mixture into the unbaked pie shell and prepare the streusel topping. (11/3/2019 NOTE: Some readers have said the filling was too much for their pie. Either split between 2 pie shells or freeze half the filling for future use to not risk pie overflowing.) With a fork mix all ingredients together until butter is well incorporated. Sprinkle topping over pie filling.
• Bake for 40-50 minutes or until crust is golden brown and grape filling is bubbly throughout. Cool for at least an hour before serving. Serve warm with ice cream or at room temperature. Store leftovers on counter, uncovered*.
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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 PIE

Steps:

• On a lightly floured work surface, roll 1 half of a double crust pie dough into a 15-inch round. Fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Cover with plastic wrap; chill pie shell until firm, about 30 minutes. Repeat process for rolling out dough for the top crust. Transfer to a baking sheet, cover with plastic wrap, and refrigerate until you are ready to assemble the pie.
• Wash grapes and discard any that are under-ripe, damaged and blemished.
• Remove the skins from the grapes by pressing them between your thumb and forefinger. Put the skinless grapes in a medium saucepan. Reserve the skins in a small bowl.
• Gently mash the grape pulp in the medium saucepan to release their juice. Cook over medium low heat until grapes come to a full boil, and simmer, covered, for 5 minutes.
• Remove from heat and allow to cool completely. Press the grapes through a fine sieve and discard the pits.
• In a heavy bottomed pot: combine the grape pulp, grape peels and all the remaining ingredients . (You'll have about 1 1/3 cups of pulp - add everything else and you'll have about 2 cups) Bring to a simmer over low heat, stirring continually until the filling is slightly thickened and bubbly. Remove from heat and allow to cool completely.
• Preheat the oven to 400°F with a rack in the bottom third of the oven with a pizza stone or baking sheet on it.
• Transfer the cooked filling to the prepared pie shell. Moisten the edges of the pie crust with water and attach the top crust, crimping the edges to seal the crust.
• Cut six small slits in the crust to act as vents. Place pie on the pizza stone, protect the edges with a pie ring, and bake for 30 minutes at 400° F and then reduce heat to 375° F and bake an additional 25-30 minutes until the filling is bubbling. Cool on a wire rack for at least 3 hours before cutting.

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

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.

CONCORD GRAPE PIE

Steps:

• To make the filling, remove the grapes from the stems; you should have 5 heaping cups. You may have leftover grapes. Pinch each grape to slip the green flesh out of the purple skin. Reserve the flesh and skins separately. Drain the flesh over a glass bowl, reserving the grape juice.
• Bring the grape flesh and sugar in a medium saucepan over medium heat. Cook the grape flesh, stirring often, until it softens, about 5 minutes.
• Meanwhile, cook the grape juice in a 2- to 4- cup glass measuring cup on in a microwave oven on High powder, taking care that the juice doesn't boil over, and boil until the juice is reduced by half, without about 5 minutes. (Cooked in a microwave, the juice will reduce without caramelizing. You can also reduce the juice in a saucepan over medium-high heat, but be careful that it doesn't burn. Or skip this step altogether, and add 1/4 cup water or bottled white or purple grape juice to the filling.)
• Transfer the grape flesh mixture into a coarse-mesh wire sieve set over a medium bowl. Using a rubber spatula, rub the flesh through the sieve, discarding the seeds. (This will take some elbow grease.) If you have a food mill, use it with the finest disk to hold back the seeds.) Stir in the tapioca, reserved skins, lemon juice, and reduced grape juice. Cool completely. Stir in the butter.
• Position a rack in the lower third of the oven and preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil. (This makes for easier cleanup, as the pie is likely to give off juices when it bakes.)
• On a lightly floured work surface, roll out half of the dough into a 12-inch circle about 1/8-inch thick. Fit into a 9-inch pie pan. Trim the crust flush with the edge of the pan. Spread the filling in the crust. Roll out the remaining dough into a 12-inch circle, and center on top of the filling. Tuck the top crust underneath the bottom crust. Using a fork, press the two crusts together to make a tight seal. Flute the edges of the crusts, if desired. Pierce a center vent and few slits in the top crust in a decorative pattern with the tip of a small knife.
• Place the pie on the baking sheet. Bake for 15 minutes. Reduce the temperature to 350°F and continue baking until the crust is golden brown and the filling can be seen bubbling through the center vent, about 45 minutes. Do not underbake-the filling must come to a full boil to thicken completely. Transfer to a wire cake rack. Cool completely. Serve at room temperature.

CONCORD GRAPE PIE

Steps:

• Wash grapes, and remove the skins, and set them 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 or strainer to remove the seeds. Stir in the skins, butter, and lemon juice.
• Add sugar, flour, and salt, into grape mixture, stirring well. Pour filling into pie crust, and dot with butter.
• Make the crumble topping. Place the flour, sugar, and butter into a food processor. Pulse 10 to 15 times until the flour mixture is coarse and small "pea-size" pieces of butter form. Sprinkle over the grape mixture.
• Bake at 350°F, 45 to 50 minutes, or until topping is brown and juice begins to bubble around the edges of the crust. Cool 10 minutes before slicing. Cool completely before covering with aluminum foil and storing refrigerated, up to 5 days.

CONCORD GRAPE APPLE PIE

Steps:

• preheat oven to 375F
• prick the bottom of your pie crust with a fork
• toss fruit together in a bowl with lemon juice
• mix together flour, ¼ cup sugar and nutmeg and stir into fruit
• pour the fruit mixture into the pie crust
• roll out your second pie crust on a lightly floured surface and cut out shapes with a cookie cutter (I used a maple leaf)
• place cutouts on top of the fruit in any pattern you like - don't layer too much or it might not cook through
• brush crust and cutouts with milk and sprinkle sugar over top
• bake for about 40 minutes or until the crust starts to brown and fruit is bubbling and producing liquid
• let sit for an hour before serving