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.
Ingredients
Scale
- 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
Instructions
- Preparation: Position oven rack at lowest level and preheat to 400°F, placing a sheet pan for stability.
- Grape Processing: Separate grape flesh from skins, crushing pulp in a saucepan and heating until boiling, then strain through food mill to remove seeds.
- Filling Composition: Combine seedless pulp with reserved skins, then integrate dry ingredients (flour, sugar, salt) thoroughly to create a cohesive grape mixture.
- 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.
- Baking: Transfer pie to preheated sheet pan, bake for 45-50 minutes until crust achieves deep golden color and filling bubbles through top vents.
- 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