Grape pie! Jennifer invented this pie to answer a challenge, and she came up with an original recipe that not only uses grapes but also has no sugar. We're impressed. Click through to check out Jennifer's story on the origin of her pie, along with more photos of the process.
Where is this recipe from? This recipe is completely home grown. I work in an office in downtown Boston where we receive weekly shipments of fruit. Often, this fruit includes grapes.
I was talking with a coworker about baking one day when we received a shipment of grapes, and she challenged me to try and create a grape pie.
There are some grape pie recipes out there that use concord grapes, but those have tougher skins and seeds, which make them pretty time consuming and frustrating to bake with.
I bought a bag of grapes and the other necessities and went to work. The next day, I was the most popular person in my department as people continued to come to my desk to try the new grape pie. Or, as I like to call it "Pie of the Vine".
Why is this the BEST pie recipe you've got? The greatest thing about this recipe is 1: it's original and 2: I don't use any sugar at all. The grapes have a natural sugar in them that comes out as you cook the filling before placing it into the pie crust. You also don't have to worry about seeds and the skins become unnoticeable, so you don't have to remove them.
The pie tastes like a naturally sweet version of apple pie with a little extra something delicious :). It's original, inspired, and very quick and easy to make! Aside from the grapes, all of the other ingredients are pretty much guaranteed to be in your kitchen already!
Pie of the Vine
2 pounds Seedless Red Grapes
2 TBSP Blue Bonnet (Butter-Oil Spread, stick form)
1 tsp Cinnamon
2 1/2 TBSP Corn Starch
1/8 tsp Salt
2 cups All-Purpose Flour
2/3-1 stick Butter
3 TBSP cold water
Preheat oven to 425 degrees with the wire rack placed in the middle.
For the crust: The ingredients above account for two pie crusts. I chose to make a lattice top for my pie - you could also do a full crust topped pie. I also made each crust separately to make sure the consistency is correct. Below is how I made each of the two pie crusts used.
Cut 2 TBSP Blue Bonnet into small cubes. Combine with 1 cup Flour with Blue Bonnet by pinching the pieces of butter into the flour. Add the water 1 TBSP at a time until you get a pie dough consistency. Use up to 3 TBSP of water per pie crust.
Create a ball out of each combined pie crust and place in the fridge for 10 minutes to allow to cool.
When cool, roll out each ball individually between two pieces of waxed paper.
Place back into the fridge for 20-30 minutes until the rolled out dough sets. Take one rolled out dough piece and remove one side of the waxed paper. Flip onto the pie tin. Remove other side of waxed paper & fit the dough into the pie crust. Keep the second piece of pie dough in the fridge.
For the Filling: Cut the grapes in half and place into medium sauce pan over medium heat.
Allow to cook until grapes are hot and simmering. Use a colander to drain the juices out of your hot grapes. Place the grapes back into the sauce pan, over medium heat.
Cut 2 TBSP Blue Bonnet and mix into grapes. Add salt and cinnamon and combine mixture entirely. Remove from heat and allow mixture to cool 5 minutes.
When cool, scoop all filling into the pie tin containing one of the pie crusts. Remove second pie crust from the fridge and remove one of the pieces of waxed paper. Replace waxed paper and flip the crust. Remove other waxed paper (by doing this, you're loosening the dough for easier use). Cut the dough the long way into thin, 1/4-1/2 inch strips to use to make lattice.
Bake pie for 30 minutes at 425 degrees, turning 1/2 way through (ovens may vary...bake until crust is light brown). Remove from oven and allow to cool. Serve with low-fat vanilla ice cream (or the ice cream of your choice) and enjoy!