The Washington Post

Concord Grape Pie With Rye Crust

Concord Grape Pie With Rye Crust 8.000

Deb Lindsey for The Washington Post

Aug 3, 2016

The original recipe for this deeply purple pie called for Concord grapes, which are in season in September; we found an alternative that's available now. This less labor-intensive approach uses a seedless Thompson-Concord grape hybrid called Thomcord. If you want to use Concords, see the VARIATION below.

Serve at room temperature or chilled, with ice cream or lightly sweetened whipped cream.

Make Ahead: The pie-crust dough needs to rest in the refrigerator for at least 2 hours and preferably overnight. It can be stored for up to 3 months in the freezer, wrapped in a double layer of plastic wrap and a layer of foil. Defrost in the refrigerator before using. The unbaked pie needs to rest in the freezer for 15 minutes before baking.

Where to Buy: Thomcord grapes are available at Trader Joe's and at some Harris Teeter stores.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes one 9-inch pie

Ingredients
  • For the crust
  • 1 1/3 cups (175 grams) rye flour
  • 1 cup all-purpose flour, plus more for the work suface.
  • 1 teaspoon salt
  • 18 tablespoons (2 sticks plus 2 tablespoons) tablespoons very cold unsalted butter
  • 1 tablespoon apple cider vinegar
  • 8 tablespoons ice water
  • 1 large egg, lightly beaten
  • 1 tablespoon turbinado sugar
  • For the filling
  • 2 pounds Thomcord grapes, stemmed (see headnote)
  • 1 small apple (about 6 ounces)
  • 2/3 cup (135 grams) granulated sugar
  • 1/4 cup (30 grams) cornstarch
  • 1 teaspoon finely grated zest and 2 tablespoons juice from 1 orange
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch salt

Directions

For the crust: Whisk together the flours and salt in a large bowl. Add the apple cider vinegar to the ice water. Cut the butter into 1/2-inch cubes.

Working quickly, add the butter to the flour mixture and toss to coat. Use your fingers to press each cube of butter into a flat sheet. Keep tossing the butter in the flour as you go to ensure that each butter piece is coated with flour. The idea is to create flat, thin shards of butter that range from about the size of a dime to about the size of a quarter. If at any time the butter seems warm or soft, briefly refrigerate the bowl.

Sprinkle about 6 tablespoons of the ice-cold vinegar-water mixture over the flour mixture. Use a gentle hand or wooden spoon to stir the water into the flour until just combined. If the dough seems dry, add some of the remaining cold water mixture, a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and easily squeeze it together without its falling apart.

Press the dough together to form a cohesive ball, then split it into two portions, one slightly larger than the other. Form each into a disk, and wrap each one in plastic wrap. Refrigerate for at least 2 hours and preferably overnight.

For the filling: Cook the grapes in a wide saucepan over medium heat, stirring occasionally and mashing a few of them to start with, until most of the grapes' skins have started to pop and the grapes have released a large amount of juice into the pan, about 10 minutes. Place a colander over a bowl and pour in the grapes. Let them drain for about 15 minutes, stirring them once or twice. You should end up with about 3/4 cup of purple liquid in the bowl; cool and save it to drink later, if you like

Peel and core the apple and chop it into 1/4-inch pieces. Whisk together the granulated sugar, cornstarch, orange zest and juice, the cinnamon, nutmeg and salt in a large bowl, then add the drained grapes and the chopped apple. Stir until well incorporated.

Lightly flour a work surface. Roll out the larger piece of dough into a roughly 12-inch circle, 1/8 inch to 1/4 inch thick. Place it in a 9-inch pie plate. Roll out the other piece of dough into an 11-inch circle, 1/8 to 1/4 inch thick.

Fill the pie shell with the prepared filling and top with the second crust. Trim the edges so they are even, with about a 1/2-inch overhang, then fold them under and crimp them. Slide the whole pie into the freezer and chill until the crust is very firm, about 15 minutes.

Position a rack in the lower third of the oven; preheat to 400 degrees. Line a rimmed baking sheet with parchment paper.

When you are ready to bake the pie, place it on the baking sheet. Brush the crust with the beaten egg, sprinkle with the turbinado sugar. Cut a few vents in the top, if you like. Bake until the crust is a deep golden brown and the juices are bubbling, 45 to 55 minutes. If the crust seems to be getting too dark, tent it with aluminum foil.

Cool the pie to room temperature before slicing. If you prefer a firm filling that does not run, refrigerate the baked pie for several hours before serving.

VARIATION: To use Concord grapes, pinch each grape between your thumb and index finger to slip off the skin. Reserve the skins in a bowl and put the pulp in a saucepan. Cook the pulp over medium heat, stirring occasionally, until the grape seeds begin to separate from the flesh, 8 to 10 minutes. Place a colander over a bowl and pour in the grapes. Let them drain for about 15 minutes, stirring them once or twice; discard the drained juice or drink it. Pass the mixture through a food mill, collecting the pulp in a bowl, or strain through a fine-mesh sieve with the back of a spoon until only the seeds are left in the sieve. Discard the seeds, stir the reserved skins into the pulp and set the mixture aside while you prepare the rest of the filling.

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Recipe Source

From the upcoming "Sweeter Off the Vine: Fruit Desserts for Every Season," by Yossy Arefi (Ten Speed Press, 2016).

Tested by Jane Touzalin.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 520


% Daily Values*

Total Fat: 27g 42%

Saturated Fat: 17g 85%

Cholesterol: 70mg 23%

Sodium: 340mg 14%

Total Carbohydrates: 72g 24%

Dietary Fiber: 5g 20%

Sugar: 39g

Protein: 5g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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