Scrumptious Alton Brown Grape Pie Recipe for Sweet Tooths

Grape pie emerges as a culinary gem that transforms ordinary fruit into an extraordinary dessert adventure.

Concord grapes dance with sweetness, weaving intense flavors into every delectable slice.

Bakers love how this recipe unlocks pure magic with minimal effort.

The pie’s rustic charm whispers stories of seasonal abundance and kitchen creativity.

Soft, jammy fruit nestles within a perfectly crisp crust, creating a symphony of textures.

Professional chefs and weekend bakers alike marvel at how simple ingredients can produce such a stunning dessert.

Each bite promises a delightful journey through pure, unadulterated grape essence.

Get ready to fall head over heels for this irresistible pie that turns humble grapes into a showstopping treat.

Ways to Present Alton Brown’s Grape Pie

• Pair with Creamy Vanilla Ice Cream: Top a warm slice with a scoop of smooth vanilla ice cream, creating a delightful contrast between the hot pie and cold, rich cream.
• Garnish with Fresh Mint Leaves: Sprinkle chopped fresh mint on top to add a bright, refreshing touch that complements the deep grape flavors.
• Serve as a Sophisticated Dessert Course: Present the pie on a elegant dessert plate with a light dusting of powdered sugar, perfect for an after-dinner treat that impresses guests.
• Enjoy with Afternoon Tea: Cut into smaller slices and serve alongside a warm cup of Earl Grey tea, making for a delectable mid-afternoon indulgence.

Storing Alton Brown’s Grape Pie Properly

• Preserve Fresh Flavor: Store leftover grape pie in an airtight container inside the refrigerator for up to 4 days. Wrap tightly with plastic wrap or aluminum foil to maintain moisture and prevent flavor loss.
• Quick Slice Tip: Cut portions before refrigerating to make serving easier later. Individual slices can be gently reheated in the oven at 350°F for 10-15 minutes to restore that fresh-baked warmth.
• Freezing Strategy: Whole or sliced grape pie freezes beautifully for 2-3 months. Wrap securely in freezer-safe wrap, removing as much air as possible to prevent freezer burn. Thaw overnight in the refrigerator before enjoying.
• Make-Ahead Magic: Prepare pie filling a day in advance and store in the refrigerator. Assemble and bake just before serving to maximize fresh taste and flaky crust texture. This technique saves time and enhances flavor development.

Quick Recipe Overview

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour 45 minutes

Calories: 300 kcal

Servings: 8

What Goes in Alton Brown’s Grape Pie

• All-Purpose Flour: Select unbleached flour for better texture and flavor.
• Unsalted Butter: Choose high-quality, cold butter for flakiest crust.
• Salt: Use fine sea salt for balanced seasoning.
• Water: Cold water helps create perfect pastry consistency.

• Concord Grapes: Pick ripe, deeply colored grapes with firm skin.
• Lemon Juice: Fresh-squeezed provides brightest citrus notes.
• Granulated Sugar: Select pure white sugar for clean sweetness.

• Butter: Use European-style butter for richer flavor.
• Salt: Enhances overall pie complexity.

Tools for Making Alton Brown’s Grape Pie

• Oven: Standard kitchen oven for baking the pie.
• Sheet Pan: Placed on lowest rack to catch potential drips during baking.
• 9-inch Pie Pan: Holds the pie crust and filling.
• Large Saucepan: Used for cooking grape pulp.
• Large Bowl: Separates grape skins and mixes filling ingredients.
• Food Mill: Removes seeds from cooked grape pulp.
• Separate Small Bowl: Mixes dry ingredients like flour, sugar, and salt.
• Cutting Board: For preparing grapes and pie crust.
• Sharp Knife: To remove grape stems and cut steam vents.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Wooden Spoon or Spatula: Helps mix and stir ingredients.
• Pastry Crimper or Fork: Seals and decorates pie crust edges.

Instructions for Alton Brown’s Grape Pie

• Warm Up the Oven

Crank the oven to a toasty 400°F and slide a baking sheet on the bottom rack to catch any tasty drips.

• Prep the Pie Canvas

Gently nestle one pie crust into a 9-inch pan, keeping the second crust nearby for the grand finale.

• Unleash the Grape Magic

Rinse grapes and pluck them from their stems. Coax the juicy insides away from their skins, placing the flesh in a saucepan and skins in a waiting bowl.

• Simmer and Transform

Crush some grapes to release their secret juices. Let them dance and bubble over medium-low heat until they reach a rolling boil.

• Smooth Out the Filling

Banish the seeds using a food mill, then reunite the pulp and skins. Splash in some zesty lemon juice for a flavor boost.

• Build the Pie Foundation

Whisk together flour, sugar, and a pinch of salt. Fold this mixture into the grape mixture and pour the vibrant filling into the waiting pie shell.

• Crown with Crust

Dot the surface with butter nuggets. Drape the second crust on top, pinching the edges and cutting playful steam vents.

• Bake to Golden Perfection

Slide the pie onto the preheated sheet pan. Bake for 45-50 minutes until the crust turns a gorgeous golden brown and juices peek through the slits.

• Let It Rest and Enjoy

Allow the pie to cool completely, letting the filling settle into a dreamy consistency before slicing into this grape masterpiece.

Tips and Variations for Grape Pie

• Customize Grape Texture: Experiment with grape varieties like Concord or Niagara for different flavor intensities and textures in your pie.
• Enhance Flavor Depth: Sprinkle ground cinnamon or nutmeg into the filling mixture to add warm, aromatic undertones that complement the grape's natural sweetness.
• Create Crumble Topping: Replace the top pie crust with a buttery streusel crumble made from flour, brown sugar, and cold butter for a crunchy alternative that adds delightful texture.
• Perfect Serving Suggestion: Serve the grape pie slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream to balance the pie's rich, fruity flavor profile.

Rustic Alton Brown Grape Pie Recipe

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4.5 from 30 reviews

• Total Time: 1 hour 45 minutes
• Yield: 8 1x

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Description

Alton Brown’s grape pie showcases distinctive California grape flavors with a buttery crust. Homemade dessert delivers complex sweetness balanced by flaky pastry you’ll savor to the last delicious bite.

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Ingredients

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• 5 cups concord grapes
• 1 (14.1 oz / 400 g) package double-crust pie pastry, thawed
• 1 ¼ cups white sugar
• ¼ cup all-purpose flour
• 1 pinch salt
• ¾ tsp lemon juice
• 1 ½ tbsps unsalted butter, cut into small pieces

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Instructions

1. Preparation: Position oven rack at lowest level and preheat to 400°F, placing a sheet pan for stability.
2. Grape Processing: Separate grape flesh from skins, crushing pulp in a saucepan and heating until boiling, then strain through food mill to remove seeds.
3. Filling Composition: Combine seedless pulp with reserved skins, then integrate dry ingredients (flour, sugar, salt) thoroughly to create a cohesive grape mixture.
4. Crust Assembly: Carefully line pie pan with first pastry, pour grape filling, then cover with second crust, creating decorative crimped edges and strategic steam vents.
5. Baking: Transfer pie to preheated sheet pan, bake for 45-50 minutes until crust achieves deep golden color and filling bubbles through top vents.
6. Cooling: Remove from oven and allow pie to rest completely, enabling filling to set and flavors to harmonize before serving.

Notes

• Choose Ripe Grapes: Select fully ripe, plump grapes with deep color for maximum sweetness and intense flavor profile.
• Master Seed Removal: Using a food mill is crucial for efficiently extracting seeds while preserving delicate grape pulp texture.
• Control Moisture Carefully: Boiling grape flesh helps release natural juices without creating excess liquid that could make the pie soggy.
• Handle Crust Strategically: Create small vents in top crust to prevent steam buildup and ensure crisp, golden-brown pastry with beautiful bubbling filling.

• Prep Time: 1 hour
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 300
• Sugar: 32 g
• Sodium: 150 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 30 mg