Another month has passed since the last “Bake Together” with Andrea from Zimtkeks & Apfeltarte. Somehow those “working from home” days seem all to be the same, including the weekends, and the month passed by much faster than usual. Could also be the heat that makes me forget whole days since I am not sleeping very well at night… ;P Anyway. Now month, new topic and this time it’s all about good old grapes. Like the ones, I used for this delicious Grape Pie ;)
Every last Sunday of the month Andrea and I do our little “Bake Together – The Baking Surprise” and pick a topic or them for our recipes. Together (far away from each other) we then create recipes and surprise each other with it. If you want to know how it all started, you can have a look here ;)
So today it’s all about grapes. Those nasty sweet little thingies. I don’t really like grapes… you can’t tell, right? ;) Up until a few years ago, I would say, I had a relatively “normal” relationship with grapes. I did not buy them often in the supermarket, I prefer them turned into wine, but if you gave me some of them I would have eaten them. I will still eat one or two when they come with a nice cheese plate, but besides that… not anymore. Grapes can be tasty, but they are basically just sugar dissolved in water, covered by a small leathery fruit balloon. Something a diabetic should avoid most of the times ;)
Anyway. My disliking of grapes is not important here. Even though I don’t like them personally anymore, I can use them in bakes like I use sugar in bakes – that one I really don’t like, but that does not mean I only bake sugar-free stuff ;P I guess I know how to bake stuff that tastes good, so using ingredients I normally don’t eat myself is ok and still makes other people happy. So don’t worry – this grape pie is delicious. It wouldn’t have ended up here on the blog if it wasn’t good :P
The pie is easy to make and nice and refreshing on a hot summer day. That is one of the main reasons I decided to go for a pie ;) I tried to decorate the pie with something that should have looked like grapes, but unfortunately, I failed miserably. The pie is absolutely fine without any decoration, but also looks better if you put in some more effort (more than I did) :P
Anyway. I’m very curious about what Andrea baked this month. Is it a cake? Did she make a dessert? Cupcakes? Or maybe also a pie? We think we should check her blog now…
INGREDIENTS / ZUTATEN
3 cups (390g) all-purpose flour
1 tbsp. sugar
1/2 tsp. salt
8.8 oz. (250g) butter, cold & diced
2.8 oz. (80g) vegetable shortening, cold & diced
about 1/2 cup (120ml) cold water
For the filling:
35 oz. (1kg) seedless grapes (I used red and white mixed)
1/2 cup (100g) sugar
1/2 tsp. ground cinnamon
zest of one lemon
3 tbsp. cornstarch
2 tbsp. lemon juice
2 tbsp. bread crumbs
390g Mehl (Type 550)
1 EL Zucker
1/2 TL Salz
250g Butter, kalt & gewürfelt
80g Pflanzenfett (Kokosfett), kalt & gewürfelt
etwa 120ml kaltes Wasser
Für die Füllung:
1kg kernlose (Bio) Trauben (rot, weiß oder gemischt)
100g Zucker
1/2 TL Zimt
Abrieb von 1 Bio-Zitrone
3 EL Speisestärke
2 EL Zitronensaft
2 EL Semmelbrösel
DIRECTIONS / ZUBEREITUNG
2. Wash and dry the grapes. Remove all the stems or hard parts and cut them all in half. Place in a large pot, add the sugar, ground cinnamon, and lemon zest and mix to combine. Let sit for about 20 minutes so the grapes can marinate with the sugar. Mix the cornstarch with the lemon juice and add it to the pot. Heat everything up and stir until the liquids in the pot start to bubble and then thicken – takes about 2 minutes. Take off the heat and let cool down a bit.
3. Preheat the oven to 425°F (220°C). Roll out the first piece of dough on a floured surface slightly larger than a 9 inches (23cm) pie dish. Transfer to that pie dish and press to the bottom and sides – let overlap on the edges. Sprinkle the bread crumbs on the bottom of the crust. Pour the filling on top and smooth out. Roll out the second piece of dough and cover the grapes with it. Cut off overlapping dough and create a nice edge to seal the pie. You can roll out the remaining dough for some additional decorations. Make sure there are some holes/slits in the top of the pie so steam can escape. Place in the lower third of the oven and bake for 20 minutes, then reduce the heat to 350°F (180°C) and bake for 30-35 minutes longer. If the crust gets too dark cover with some aluminum foil – the pie should have a nice golden color though. Take out of the oven and let cool down completely.
2. Die Trauben waschen und trocknen. Stiele und Stengel entfernen und dann jede Traube halbieren. Zusammen mit dem Zucker, Zimt und dem Zitronenabrieb in einen großen Topf geben und gut vermischen – für etwa 20 Minuten marinieren lassen. Speisestärke mit Zitronensaft verrühren und dann zu den Trauben dazugeben. Auf den Herd stellen und kurz aufkochen lassen – die Flüssigkeit im Topf sollte andicken und die Trauben komplett bedecken. Das dauert etwa 2 Minuten. Den Topf vom Herd ziehen und etwas abkühlen lassen.
3. Den Ofen auf 220°C (425°F) vorheizen. Die erste Teigportion auf einer bemehlten Fläche ausrollen – etwas größer als eine 23cm (9 inches) Pie-Form. Den Tierkreis dann in die Form legen und am Boden und den Seiten festdrücken, den Rest über den Rand überlappen lassen. Die Semmelbrösel auf dem Boden verteilen und dann die andgedickte Traubenfüllung in die Form füllen und glatt streichen. Die zweite Teigportion ausrollen und auf die Trauben auflegen. Was übersteht etwas zurechtstutzen und dann den Teig am Rand zusammendrücken und nach unten einschlagen (zwischen Form und unterer Teigschicht). Mit den Fingern oder einer Gabel noch ein nettes Muster in den Rand drücken. Teigreste können noch einmal ausgerollt werden für zusätzliche Dekoelemente auf dem Pie. Der Deckel des Pies sollte kleine Löcher oder Schlitze bekommen, damit Dampf entweichen kann. Im unteren Drittel des Ofens erst für 20 Minuten backen, dann die Temperatur auf 180°C (350°F) reduzieren und weitere 30-35 Minuten backen. Der Pie sollte eine schöne goldene Farbe bekommen – für den Fall, dass er zu dunkel wird, einfach mit etwas Alufolie abdecken und weiter backen. Den fertigen Pie aus dem Ofen holen und komplett abkühlen lassen.
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Here is a version of the recipe you can print easily.
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Grape Pie
- Prep Time: 00:30
- Cook Time: 00:55
- Total Time: 03:00
- Yield: 1
- Category: Pies
- Cuisine: American
Description
Delicious pie with loads of sweet grapes – perfect summer pie.
Ingredients
Instructions
1. Add flour, sugar, and salt to a large bowl and mix to combine. Add the diced butter and shortening to the bowl and mix a bit, then use a pastry cutter* and cut the fats into pea-sized pieces. Add the cold water gradually and mix in until the dough starts sticking together – you might not need all the water. Divide into two equal portions, wrap in plastic wrap, and place in the fridge for at least 1 hour.
2. Wash and dry the grapes. Remove all the stems or hard parts and cut them all in half. Place in a large pot, add the sugar, ground cinnamon, and lemon zest and mix to combine. Let sit for about 20 minutes so the grapes can marinate with the sugar. Mix the cornstarch with the lemon juice and add it to the pot. Heat everything up and stir until the liquids in the pot start to bubble and then thicken – takes about 2 minutes. Take off the heat and let cool down a bit.
3. Preheat the oven to 425°F (220°C). Roll out the first piece of dough on a floured surface slightly larger than a 9 inches (23cm) pie dish. Transfer to that pie dish and press to the bottom and sides – let overlap on the edges. Sprinkle the bread crumbs on the bottom of the crust. Pour the filling on top and smooth out. Roll out the second piece of dough and cover the grapes with it. Cut off overlapping dough and create a nice edge to seal the pie. You can roll out the remaining dough for some additional decorations. Make sure there are some holes/slits in the top of the pie so steam can escape. Place in the lower third of the oven and bake for 20 minutes, then reduce the heat to 350°F (180°C) and bake for 30-35 minutes longer. If the crust gets too dark cover with some aluminum foil – the pie should have a nice golden color though. Take out of the oven and let cool down completely.
Notes
Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
