Grape and Apple Pie

by cakeduchess on November 30, 2011 · 35 comments

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I don’t know why, but I can’t stop thinking about Christmas cookies! I am scanning every holiday magazine I have. I am even looking through recipes I saved from when I was in high school. I’ve become cookie obsessed. 

We baked about 6 different cookies last weekend. Today we baked some more cookies. My head is spinning with recipes and I smelled like a sugar cookie all afternoon. 
Not that that is a bad thing. I could smell sugar cookie dough all day long and be totally content. 
But before I get to some Christmas cookie recipes, I have this fabulous pie to share from Thanksgiving. I do write my blog for you, my awesome readers. But my blog is also written for selfish motives. For MOI! ME! You see, I need to document recipes here so I don’t lose them. I have files of recipes scattered around the house. I’m not the best at organizing them. My blog has become my biggest organizational triumph. Every single incredible recipe I find is kept here for me to look up when I need to. 
You may be wondering about grapes and apples in a pie? I was too! I only ate grapes and apples in a fruit salad. And they weren’t alone in the salad: there were bananas, strawberries, some blueberries. How were these two fruits in a pie? Unbelievably delicious. One of my new favorite pie fillings is grapes and apples. 
Let’s talk about this recipe. I found it in my Thanksgiving issue of Bon Appetit. I had to reread it a couple of times.  The pie recipe said you had to fill the crust with pie weights or beans and blind bake for about 50-55 minutes, or until crust turns golden. Then you add your filling and bake another 50-60 minutes. That would’ve been about 2 hours baking time. My pie would’ve been a burnt mess after the first 1 1/2.

I decided to bake my pie like I usually do. I add the apple filling to the crust (not prebaked) and the top crust or lattice strips and bake for about 50-60 minutes.
My pie turned out just fine. Actually, it was more than fine. It was the one dessert everyone was taking a little extra slice from on Thanksgiving. Here are the desserts I made for Thanksgiving. That’s a cranberry cake in the middle and the Vegan Maple Pumpkin Pie on the right. grape-and-apple-pie-3

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I made a vegan crust for this recipe. If you prefer, you could follow the original recipe and make their crust with butter and shortening. I’m not by any means a pie expert. I try my best with each crust. I know the temperature has to be right when you are rolling out the dough, and that can be a challenge in a warm Florida kitchen. I hope these photos help a little. For more pie tips, check out this link when you can.

Grape and Apple Pie
slightly adapted recipe by: Karen De Masco, Bon Appetit, November 2011

Ingredients
Crust

2 1/2 cups all purpose flour
1 cup frozen Earth Balance veggie spread
Ice water
(if your spread is unsalted, add 1/2 tsp of salt)
about 1 tbsp turbinado for sugar, for sprinkling before baking (use more if you like)

Filling

3 pounds tart, crisp apples (such as Crispin or Pink Lady), peeled, quartered, cored, thinly sliced
1 pound red or black grapes, halved, seeded if needed
3/4 cup plus 2 tablespoons sugar
2 tablespoons all-purpose flour

Special Equipment:
A 9″-diameter glass or ceramic pie dish or metal pie pan

Preparation
Crust

Pulse flour, and salt in a food processor. Pulse a couple of times. Add Earth Balance spread; pulse just until coarse meal forms. Add water a tablespoon at a time; pulse until dough forms clumps, adding more ice water by teaspoonfuls if dry. Gather dough into a ball; divide in half. Flatten into disks, wrap in plastic, and chill for at least 1 hour and up to 2 days.

Roll out 1 dough disk on a lightly floured surface into an 11″ round. Transfer to pie dish; press gently onto bottom and up sides of dish. Trim dough flush with edge of dish, leaving no overhang. Freeze until firm, about 10 minutes. Add scraps to remaining dough disk; roll out on parchment paper to a 12″ round. Slide paper with dough onto a rimless baking sheet and chill in refrigerator.

Filling
Mix apples, grapes, sugar, and flour in a large saucepan; stir to coat. Cook over medium–low heat, stirring often, until fruit is translucent and juices are thickened, 30–40 minutes. Let mixture cool to room temperature.
Preheat oven to 375°. Transfer fruit to crust. Remove remaining dough from refrigerator.  Roll out the dough and cut out your lattice strips. Arrange reserved dough cutouts decoratively over top crust, pressing lightly to adhere. Place pie on baking sheet. 
Bake pie until crust is golden brown and juices bubble, 50 minutes–1 hour. Transfer to a wire rack to cool. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature. Serve with ice cream, if desired.

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Here I am feeling my dough. I’m checking to see if it’s got the right consistency. Mine needed a little more flour. I tossed a little more on the dough and worked it just a bit.
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Put the dough in between two sheets of plastic wrap (I lifted up the top sheet so you could see how the dough looked). Press the dough flat into a disk and roll out. DSCN0104
Then roll it out towards the left.
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Roll it out towards the right. Continue rolling and rotating until the crust is about 3 inches larger in diameter than the rim of the pie plate
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Remove the plastic wrap on top. Carefully lift the dough from the bottom wrap and place the dough around the rolling pin. Make sure your pin just doesn’t start rolling off without you having it ready. I do that sometimes.  Now is when I pray that it just will magically plop on. Place the pin on top of the pie plate and roll it out.
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Phew. This one did ok. Then you crimp. And crimp and crimp all around the crust. It doesn’t have to be perfect. Crimp the edges by placing the thumb on the outer side of the crust and the two index fingers on either side of the thumb in the inside of the crust. Push the thumb forward while pulling the index fingers toward you. Keep going in a clockwise direction until you crimp the whole crust. Don’t sweat it; do your best.
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Prick the bottom of the pie crust with your fork. Sometimes I forget to do that. Those pies have turned out just fine.
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Add in your filling. Carefully layer your pretty lattice strips. Sprinkle on some turbinado sugar.Turbinado sugar makes every thing so sparkly. :)
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Place pie on baking sheet.

Bake pie until crust is golden brown and juices bubble, 50 minutes–1 hour.

There is nothing like the smell of a warm pie just about ready to slice. :)
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Transfer to a wire rack to cool. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature. Serve with ice cream, if desired.

What is your favorite thing to bake for the holiday season? What is your holiday tradition?

{ 35 comments… read them below or add one }

Yummy Mummy November 30, 2011 at 4:37 am

I love baking with grapes. It reminds me of Tuscany, which always makes me happy :) Submitted this to stumbleupon, I hope you get loads of visits.
If you get a chance, come visit me at http://www.yummymummykitchen.com

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Terra November 30, 2011 at 5:01 am

I love the idea of grapes and apples in a beautiful warm pie! The flavor combo sounds fantastic:-) Your pie looks beautiful:-) Hugs, Terra

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Paula November 30, 2011 at 5:14 am

I can’t imagine any pie recipe taking a total of 2 hours to bake. You were smart to follow your instincts on this one. Your pie (all your Thanksgiving desserts) looks wonderful and the combination of grapes and apples in this is quite lovely.
I love your pie fluted pie plate! Looking forward to seeing all your Christmas cookies :)

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Anonymous November 30, 2011 at 10:28 am

Hi, Recipe says sugar in the pastry but it’s not in the ingredients? SO how much and which type did you use?
Is the extra 2 tbs of sugar in the filling for sprinkling on top? The directions don’t say.
Can’t wait to make this pie for christmas day, Thanks a lot. YUM!!

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Cake Duchess November 30, 2011 at 11:27 am

Hi:)no, that sugar stays in filling. You could adjust filling sugar according to your taste. I used exactly 2 tbsp. For the crust, this one only had turbinado sprinkled on top before baking. The Bon Appetit mag recipe had it in the crust. You can also look at the original recipe link to see if you prefer that crust :)Thanks for stopping by!

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Priyanka November 30, 2011 at 11:51 am

A wonderful pie….Have been thinking of making a pie since long, but the pastry crust scared me….thats for the help with that..

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A Thought For Food November 30, 2011 at 1:04 pm

Wow! You got such wonderful results from using Earth Balance? I’m so impressed! I will definitely have to try it!

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Kiri W. November 30, 2011 at 2:16 pm

I’m jealous of your prefect lattice! ;) I never seem to get that right…
The flavor combination sounds wonderful, I bet the grapes add a wonderful bit of tartness.

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Mari @ Mari's Cakes November 30, 2011 at 3:46 pm

Great desserts! Love the apple and grape combination, I am sure it is delicious!

Have a great Wednesday :)

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Lindsey @ Gingerbread Bagels November 30, 2011 at 4:52 pm

I would have never of thought to combine apples and grapes, seriously genius! They’re two of my favorite fruits. And your pie looks perfect, the crust is just beautiful. :)

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Carol Egbert December 1, 2011 at 12:10 am

I’m very fond of cooked grapes, this pie looks like a winner. Thanks.

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Chic & Gorgeous Treats December 1, 2011 at 1:29 am

Hi Lora! I have always been a silent reader since I am never really good with comments. It was a pleasure to meet your mom (Elisabeth) and I have heard so much of you. I told Elisabeth how much I adore your baking skills and that you have such good photos. And she did advise me to comment more, and guilty I know that I am not so good with it. I have been browsing through my festive baking mags too starting 2 months back and none of my project have kick start. Thanks for showing the step by step guide to moulding into the pie shell. I am not very good with that step. Till then.. you take care and hopefully I get to meet you too someday. Cheers, Jo

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Chic & Gorgeous Treats December 1, 2011 at 1:29 am

Hi Lora! I have always been a silent reader since I am never really good with comments. It was a pleasure to meet your mom (Elisabeth) and I have heard so much of you. I told Elisabeth how much I adore your baking skills and that you have such good photos. And she did advise me to comment more, and guilty I know that I am not so good with it. I have been browsing through my festive baking mags too starting 2 months back and none of my project have kick start. Thanks for showing the step by step guide to moulding into the pie shell. I am not very good with that step. Till then.. you take care and hopefully I get to meet you too someday. Cheers, Jo

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Chic & Gorgeous Treats December 1, 2011 at 1:29 am

Hi Lora! I have always been a silent reader since I am never really good with comments. It was a pleasure to meet your mom (Elisabeth) and I have heard so much of you. I told Elisabeth how much I adore your baking skills and that you have such good photos. And she did advise me to comment more, and guilty I know that I am not so good with it. I have been browsing through my festive baking mags too starting 2 months back and none of my project have kick start. Thanks for showing the step by step guide to moulding into the pie shell. I am not very good with that step. Till then.. you take care and hopefully I get to meet you too someday. Cheers, Jo

Reply

Chic & Gorgeous Treats December 1, 2011 at 1:29 am

Hi Lora! I have always been a silent reader since I am never really good with comments. It was a pleasure to meet your mom (Elisabeth) and I have heard so much of you. I told Elisabeth how much I adore your baking skills and that you have such good photos. And she did advise me to comment more, and guilty I know that I am not so good with it. I have been browsing through my festive baking mags too starting 2 months back and none of my project have kick start. Thanks for showing the step by step guide to moulding into the pie shell. I am not very good with that step. Till then.. you take care and hopefully I get to meet you too someday. Cheers, Jo

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Shulie December 1, 2011 at 1:36 am

A triumph indeed Miss Lora & a glorious one at that. You smarty girlie thinking on your feet as any good baker should and adjusting the recipe. The combo is original & fanatbulous!!

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Sandra December 1, 2011 at 2:12 am

Your pie look AWESOME! I can see why everybody was talking about it..I want one piece right now, oh well just have to make it one of these days, sooner the better lol!!! Have a great night sweetie!!

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Amalia December 1, 2011 at 2:50 am

This sounds and looks insanely delicious! Grapes and apples are such a great combination, I just never thought of making a pie out of them. I would have eaten thirds if I had the chance :)

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jhl December 1, 2011 at 3:46 am

Grapes in apple pie, genius!

I love to bake for the holidays … and can’t wait to see what cookie recipes you come up with. I can’t decide what to try first this year! :)

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Diane {Created by Diane} December 1, 2011 at 6:22 am

looks delicious!
Loving your header :)

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Sunchowder December 1, 2011 at 12:30 pm

I made a grape crisp this year as I was inspired by that recipe, but NO time to make a pie. Your is gorgeous and thanks for tip on not blind baking. Great post :)

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Lisa December 1, 2011 at 5:56 pm

I think this is the first time I’ve ever seen an apple pie paired with grapes, but it makes complete sense and looks super tasty and beautiful! On the flip side, I’ve been seeing a lot of Earth Balance used in baking lately. Never thought of using it in a pie crust, but can’t wait to try!

BTW, your new site is fantastic! Great header!

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Farmgirl Gourmet December 1, 2011 at 9:53 pm

Looks tasty Lora. I’ve never thought to add grapes to apples, but I bet it’s phenomenal! Love the new header image!! Looks very nice. :)

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Zoe December 1, 2011 at 11:02 pm

What a beautiful pie, Lora! I’ve never baked a pie, but I don’t mind eating them, preferably with a big scoop of vanilla ice cream ;)

PS – I love your new site – it looks great!

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Sue December 1, 2011 at 11:35 pm

Lora, I love grapes, but have never baked with them. This is such a beutiful pie! Can’t wait to see what Christmas cookies you have in store.

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Jenn December 2, 2011 at 12:15 am

What a creative idea for a festive Autumn pie! I have got to find a way to seed grapes, because I’d love to try this!

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Barbara | Creative Culinary December 2, 2011 at 4:01 am

I have never thought of making a pie with grapes. Hmm, grapes…maybe the aging in the oven would make it taste like wine. Um um good.

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Nancy December 2, 2011 at 4:45 pm

Love this combination and I love the new header too!!

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Carolyn December 3, 2011 at 1:08 am

You truly make the most beautiful pies, Lora. Honestly, so perfect!

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Linda Harding December 5, 2011 at 6:18 am

Just found your blog and was drawn to this recipe – the name sounds so interesting and delicious! Love the level of detail in your photos and instructions… I am such a useless baker that I need all the help I can get! Gorgeous pie.

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Jamie December 7, 2011 at 6:29 pm

Oh, Lora, this is stupendous! I’ve been thinking of apple cranberry pie but I love it with the grapes (so Italian). Perfect and so pretty!

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Apfelkuchen Rezept March 29, 2012 at 7:50 am

I made these for a party this weekend and they turned out great! Thanks so much!

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Apfelkuchen Rezepte March 29, 2012 at 7:50 am

Oh my goodness! YUM!! Thanks for sharing at oopsey daisy!

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babylola2u September 3, 2012 at 6:29 am

i love your blog. and i love all the yummy pitcure. keep the good work for us..hehe

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