Grape Pie
Baking and Desserts • European
Description
Ingredients quantity for a 22 cm pan.
Ingredients
- Sugar 5 oz
- Wheat Flour 5 oz
- Butter 5 oz
- Water 2 tablespoons
- Salt a pinch
- Isabella Grapes 20 oz
Step-by-Step Guide
Step 1
Sift the flour (175 g) into a deep bowl, add salt, and cut the butter (150 g) into centimeter cubes. Add the butter to the flour and use a fork or a special blender to chop the butter into the flour until crumbly. Add water and quickly knead the dough by hand. It should become soft and smooth. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for an hour.
Step 2
While the dough is in the refrigerator, prepare the filling. Each grape should be separated into pulp and skin. This sounds much worse than it actually is: ripe grapes can be easily 'squeezed' and the process takes little time. Place the pulp in a small saucepan, heat over medium heat, and when it boils, add sugar. Stir, reduce the heat, and let it simmer gently for 10 minutes. Blend the skins in a blender until pureed and strain well through a sieve over a deep bowl. Do the same with the pulp, applying enough effort to leave only the seeds.
Step 3
Mix the resulting puree and taste for sweetness. If needed, add more sugar. Add flour, whisk to avoid lumps.
Step 4
Remove the dough from the refrigerator, separate 2/3 of it, and put the rest back. Roll out the dough into a circle the size of the pan, considering the edges, to a height of 3 mm. Place the dough in a greased pan, pour in the filling, and evenly distribute pieces of butter (15 g). Roll out the remaining third of the dough and cover the filling, pinching the edges.
Step 5
Bake at 390°F for 30–35 minutes, until the dough is golden. Let the finished pie cool on a rack.
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