Indulge in the delightful flavors of summer with this classic grape pie, bursting with sweet and juicy grapes nestled in a buttery, flaky crust. Perfect for any occasion, this pie offers a unique twist on traditional fruit desserts, showcasing the natural sweetness of grapes in every bite.
Ingredients:
- I pie crust(you can find my pie crust recipe HERE)
- 4 cups fresh concord grapes
- 3/4 cup granulated sugar (adjust based on sweetness)
- 1/4 cup tapioca flour
- 1 tablespoon butter, diced (for dotting)
Instructions:
- Preheat your oven to 425°
- Squeeze the grapes into a saucepan, reserving the skins in a bowl.
- Add the sugar and flour and simmer for 10 minutes. Mash and strain to discard seeds.
- Roll out one dough disc on a floured surface to fit a 9-inch pie pan. Place the crust in a buttered pie plate
- Add the skins to the grape mash, mix, and pour into crust
- Roll out the second dough disc and place it over the filling. Cut slits in the top crust to allow steam to escape, and crimp the edges to seal.
- Cover the edges of the pie with a pie shield or aluminum foil and bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pie to cool for at least 2 hours before slicing to let the filling set. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.
Aprile's Kitchen 