Grape Pie Recipe

From Dorothy McNett's Recipe Book.

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Grape Pie

From Dorothy McNett's Recipe Book at

pastry for a double crust pie
5-6 cups grapes (use what you have...seedless is easiest but wine grapes are more fun and purple is better color)
1 cup sugar (more if the grapes are sour)
3/4 cup flour
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground white pepper
2 tablespoons port wine or Cabernet Sauvignon
1 tablespoon butter

If using big grapes with seeds, slice them in half and remove seeds. If seedless grapes, just measure them. You should have about 5-6 cups. Preheat oven to 450 degrees. Prepare pastry as directed in the recipe Pastry for a Double Crust Pie. Roll out the first part and place into a glass or ceramic 8 or 9 inch pie dish. In batter bowl combine the grapes, sugar, flour, salt, pepper, and port or wine. Mix gently. Pile into the bottom crust. Dot the filling with the butter. Dab a little water or juice over the edge of the bottom crust to act as glue to seal the two crusts together. Roll out the second part of the crust and place over the filling, sealing the two edges together. Roll the excess dough up, pinching together to make a nice edge around the pie. Flute the edges as desired. With a knife, make a few slits on the top crust for steam vents. Sprinkle top crust with a little sugar. Microwave on high for 10 minutes. Turn the oven down to 375 degrees and place the microwaved pie into the oven for 35 minutes, or until crust is brown. Allow to stand about 30-60 minutes before serving. Drizzle with more port, if desired. This is also delicious with just a little creamy blue cheese, such as Stilton or Gorgonzola along with the port.

Recipe created 2003-09-24.

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