As you might know we have recently moved into a new house, which I absolutely adore. Our backyard is large and as a bonus we inherited this wonderful Concord grapes mini-vineyard.
Now being a brand-new grandmother myself, I hope our vineyard will help making memories for Avelyn and also Alexia and Alaina, my step-granddaughters. This tiny vineyard produces many grapes; more than we can eat. I’ve been bringing grapes to work, sharing them with the family and still have enough to easily open a stand at the farmer’s market. To my rescue came Joan, my sister-in-law, with the recipe for a grape pie filling. Now there is something I never made before – a pie. Challenge accepted. To top it off I made the pie crust from scratch, because this new grandma should know how to make pies. Don’t all grannies do?
Crust for 9-inch pie:
2 ½ cups all-purpose Flour, plus extra for rolling
2 sticks (or 8 oz.) unsalted Butter, very cold
1 teaspoon Sugar
1 teaspoon Salt
4-6 tablespoons ice Water
About 1 cup Sugar, depending on the sweetness of the grapes
1 ½ tablespoon Lemon Juice
3 tablespoons Cornstarch
Add filling to the pie.
Roll out second disk of dough, as before. Cut out a circle slightly smaller than the top of the pie. Score the top of the pie with four 2-inch long cuts. If you want, use the excess dough to cut out decorative shapes and add to the top crust. Gently place onto the top of the filling in the pie.
Optional: Paint the top of your crust with an egg wash. This will make a nice finish. Beat one egg yolk with 1 tablespoon heavy cream, half and half or milk. Brush on the surface of the pie with a pastry brush.
I love how my first pie turned out. I think this looks like a winner, what do you say?