Caramelized Grape Pie

Total Time:
9 hr 35 min
Prep:
30 min
Inactive:
9 hr
Cook:
5 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • Grapes:
  • 1 pound seedless green grapes, rinsed, dried and halved
  • 1/2 cup honey
  • 2 tablespoons brandy
  • 2 tablespoons freshly squeezed lime juice
  • Crust:
  • 40 vanilla wafers
  • 4 ounces toasted walnuts
  • 1/4 teaspoon kosher salt
  • 6 tablespoons unsalted butter, melted
  • Filling:
  • 16 ounces sour cream
  • 1/2 cup packed light brown sugar
  • 1 tablespoon vanilla extract
  • Topping:
  • 3/4 cup packed light brown sugar
  • 6 tablespoons unsalted butter
  • 1/2 teaspoon coarse sea salt
Directions

For the grapes: Combine the grapes, honey, brandy and lime juice in a zip-top bag, seal and refrigerate for 8 to 12 hours.

For the crust: Process the vanilla wafers, walnuts and salt in the bowl of a food processor for 15 seconds or until finely ground. Add the butter and pulse 6 to 8 times to combine. Press into the bottom of an 11- by 7-inch glass baking dish. Set aside.

For the filling: Whisk the sour cream, brown sugar and vanilla together in a large mixing bowl. Drain the grapes and reserve the liquid for another use. Add the grapes to the sour cream mixture and stir gently to combine. Pour the grape mixture on top of the crust and set aside.

For the topping: Combine the brown sugar and butter in a 1-quart saucier and place over medium-high heat. Bring to a boil, stirring constantly. Stir constantly and boil for 1 minute. Remove from the heat and pour over the grape mixture. Do not stir into the sour cream mixture. Cool at room temperature for 5 minutes, and then sprinkle the sea salt on top. Chill in the refrigerator for 1 hour before slicing.

Cook's Note: You may use the reserved grape liquid to mix with your favorite adult beverage for a cocktail or with soda water for a refreshing non-alcoholic drink.


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3.7 42
We really love this pie!  Refreshing and a great change of pace.  Next time we are going to  make it in individual lined cupcake size.  <br /> item not reviewed by moderator and published
I loved this pie, as did the whole family! I added 1 small pkg of SF vanilla pudding mix to the sour cream, and used a purchased caramel sauce found in the ice cream aisle for the topping. It was excellent! item not reviewed by moderator and published
I have made this recipe several times every one loved it for those of you who have trouble with the sour cream and grapes not setting up don't fold them in pour the grapes over the crust then spread the filling over the grapesthe effect is the same. try some marscapone blended with the sour cream item not reviewed by moderator and published
Would like to suggestions to prevent the runny filling. thanx item not reviewed by moderator and published
I loved it! I remember seeing this episode on youtube a while back and loved the idea of a cold sour cream based grape pie. I love nilla wafers and the hard candy topping really balances it out. item not reviewed by moderator and published
Crazy good - we made it for Easter and it did not disappoint! item not reviewed by moderator and published
I usually like A.B.'s recipes, but this one was terrible! The filling was really runny, and the topping turned into a hard candy-like, grainy crust that wouldn't even cover half of the top. Absolutely inedible! I threw the whole thing in the compost. A huge waste of money. I would give it zero stars if it would let me. Sorry A.B. It sounded good on the show. item not reviewed by moderator and published
LOVE IT!!!!!! I could not wait to make this. Usually I do not know what to do with grapes but pop them in my mouth. Now I do. Thank you so much Mr. Brown!. Everyone I serve this to loves it as well. Please do not listen to any of those who do not like it. All I have to say is that it is not the prettiest of desserts but it sure is one of the tastiest. Thank you for this and all of your other recipes. I certainly will keep watching for more. MelissaM43 item not reviewed by moderator and published
I loved the pie the first day however, I didn't like it much at all the second day. Not sure why. Some of the problems I had----As soon as it hardened, I could tell that the caramel wasn't right. It was very grainy, even though I followed the cooking directions exactly. Also, the filling looked waaayyy too thin, so I added some dry instant vanilla pudding. That did the trick. The filling held up nicely. The crust was very good and the grapes were great. So, why didn't I like it the next day? Dunno. My husband loved it. Guests at Thanksgiving were 50/50.....some loved it, some thought it was gross. Go figure. item not reviewed by moderator and published
The recipe worked fine--I had none of the challenged other reviews mentioned. I found the pie more interesting than tasty. Being a big fan of Alton, perhaps my expectations were very high. There was nothing bad about the pie but I don't think Id make it again. It does edge toward being overly sweet item not reviewed by moderator and published
So I was up at 3 am watching Alton make this recipe and had to try it that morning. WOW! I am in heaven! I also had a problem with the caramel being granulated but didn't care. It was still so yummy. Made it again but this time had some old caramels and just melted them. I have to admit I was really skeptical about the sour cream filling not setting up or tasting sour but no, so wonderfully smooth and creamy. Just an all around easy, delicious dessert! Thanks Alton! item not reviewed by moderator and published
Is the carmel supposed to make the sugar smooth or is it kinda granulated like when you make a pineapple upside down cake? The sugar just didn't get smooth for me but if it was supposed to get smooth he would have wanted us to use white sugar right? item not reviewed by moderator and published
I L-O-V-E Alton Brown, but this dessert is just plain weird! I usually really like different textures in food to make it more interesting, but... I should have read the reviews first. I highly recommend making these as a parfait--it would solve the runny-filling problem. (Yes, I did drain the grapes very well). My family had mixed reviews; about 50/50 loved/don't make again, respectively. BTW, I am a cooking instructor and know how to follow a recipe. This was just a little...weird. STILL LOVE YOU, ALTON! item not reviewed by moderator and published
I have made this a couple of times and it always the hit of the party. It takes a little time but nothing is difficult and I am no chef. Wonderful!! item not reviewed by moderator and published
Think it is tasty, but afraid I made it too far in advance of my party. Does anyone know how long it will keep, uncut and tightly wrapped in glad wrap? Didn't have any problem with the filling being runny or the caramel topping not looking right and I am not a baker. Hope you can help. Thanks, love Elton. item not reviewed by moderator and published
This recipe took a lot of work and was as close as I&amp;#39;ve gotten to a flop. Marinating the grapes, toasting the walnuts, using all of that butter -- not to mention the full-fat sour cream-- to wind up with a puddle of creamy sweet stuff, studded with bits of what was supposed to be crust and punctuated by grapes. Alton, I&amp;#39;m very disappointed. I had no trouble making the caramel, but I was heartbroken by the thin filling. All these calories and saturated fat for something that should really be put in a parfait glass? This recipe is going in the recycling can. item not reviewed by moderator and published
Okay, this was absolutely delicious and almost impossible to stay away from! : HOWEVER, is there an ingredient missing in the filling? How can sour cream, vanilla and brown sugar POSSIBLY set up enough to cut? Mine was still very thin and not set at all, but the flavors were amazing. I sure would like to ask Alton if there is an ingredient missing. I thought about doing it again and maybe adding clear gelatin to the filling mixture, as there is NO WAY possible this could set up without some other addition like that. That is my only complaint! The flavors and textures were fabulous, and yes, I drained the grapes extremely well before adding them to the filling. Alton? Enlighten me, please! : item not reviewed by moderator and published
Knowing Alton Brown for many years, if he says this is the best thing he has made I'll believe him. He is a wonder and I for one am grateful he taught America how cooking works. I miss his "Good Eats" program. I will try this because I love grapes and trust Alton. By the way 'nitamargarita6' the recipe call for boiling the butter &amp; sugar for 1 minute AFTER it comes to a boil. item not reviewed by moderator and published
This dessert is awesome! My family loves it. there are not many sweets that have grapes in them. The caramel is the hardest part but well worth it. This dessert is a must and will steal the show! item not reviewed by moderator and published
Desserts are supposed to be sweet, of course. Is it possible to be TOO sweet? Interesting flavor and texture combinations here, but read the ingredients carefully: the vanilla wafers are sweet cookies, the grapes are marinated for a long time in lots of honey, there is plenty of brown sugar in the sour cream layer along with the honeyed grapes, and the topping makes another layer of pure sweetness. Very rich (sour cream, butter and for our family, actually too sweet. Now to find more uses for Malden salt! item not reviewed by moderator and published
I made this for Thanksgiving and never came back to review until today. It looks like a lot of people had the same trouble I did with the caramel topping: I heated it for the two minutes (or however long, I don't recall now but it just looked awful. The butter and sugar never combined so it was runny and grainy. I was making it at my Father's house, though, so I thought maybe he just had the wrong kind of butter so I went to the store and bought the kind I like to use. My second attempt at the topping was successful but not because of the new butter. I just needed to heat it longer. Once it got hot enough, it turned into nice, smooth caramel and poured nicely over the pie. It's definitely different... but very tasty. Everyone there loved it. item not reviewed by moderator and published
I don't know why someone would not love this. It is so yummy. So light. Great for a spring or summer day. The salty caramel topping reminds me of the Starbucks salty caramel mocha. The left over juice is great too and turns into an excellent margarita, just add tequila and ice. Don't discard that goodness. I would not change a thing with this recipe. item not reviewed by moderator and published
I keep reading all these bad reviews, and I'm shocked! I have made this pie five times and it has been a.maz.ing. each time!!! The carmel should be hard almost like a toffee. Everyone raves about it. I have used tequila, vodka, &amp; rum and they all tasted really great! As soon as I saw this episode I could literally taste the pie as Alton Brown was describing it! If you had a bad experience you should totally try this again! item not reviewed by moderator and published
I made this the other day and it was simply delicioso! I took samples to work and all my co-workers demanded the recipe. The next time I make I think I will incorporate rough chopped walunts as an additional topping. I wasn't too thrilled with how the topping looked after refrigeration, but wow, I was very impressed! My fiance who has a MAJOR sweet tooth enjoyed it so much I am making it again. item not reviewed by moderator and published
Loved the filling and the crust. I made it for Thanksgiving and got a lot of compliments. I was not happy with the caramelish topping however. Way too sweet! I will try it again with more salt. I didn't think it added to the pie at all. If anyone has tried this with alterations to the topping, please post. : Happy cooking. item not reviewed by moderator and published
My family and I loved this recipe. My husband is typically uninterested in desserts that do not include chocolate. He actually requested I make this again. Thought it was a very interesting combination of flavors and textures. The sour cream mixture was appropriately thick. I cooked the caramel to a soft texture which worked well with the rest of the dessert. Definitely should not skimp on the salt! The leftover liquid from marinading the grapes made a lovely cocktail mixer too. item not reviewed by moderator and published
Outstanding. Easy to make and everyone loved this recipe. When I made the pie again I left the topping off I felt that the caramel made it too sweet. If you had a 10 Star Rating you have my vote. item not reviewed by moderator and published
Wasn't sure if I got the topping right ... boiled it for 1 minute ... like other reviewers that liked this, I had the same question about the topping ... was it supposed to be softer? harder? ... it was in between. I think I would like this with a soft caramel ... so I wondered if I should boil longer. Everyone liked it ... My son didn't think he was going to ... but he got up for seconds. My other son recommended using green apples ... and I was thinking some nuts in the caramel. The crust was very very good!!!! item not reviewed by moderator and published
I made this dessert for my company the day following Thanksgiving. It turned out exacty as described. It was unanimous....everyone did not like it. The carmel on top when mixed with the grapes and sour cream mixture not a good combo in your mouth. Carmel was sticky...while other ingredients contrasted (not in a good way. I was disappointed as I like Alton's suggestions/recipes. My family asked me to never make this again. : item not reviewed by moderator and published
This is a first for me when it comes to bad reviews. This was horrible. I was so excited to make something different for Thanksgiving. Thankfully there were plenty of other desserts. This was so horrible and went directly in the trash. item not reviewed by moderator and published
This is awesome. I was watching a show a couple of weeks ago, this sounded very interesting. Bought the fresh fruits and made this for Thanksgiving. Even my daughter who does not like nuts in anything, enjoyed it. My wife said I need to purchase more 11 X 7 dishes so I could make more than I at a time. item not reviewed by moderator and published
I made this for Thanksgiving &amp; was extremely disapponted. It was way too thin. It never thickened at all like Alton's did. I think they left something out of the filling because I couldn't have cut it into squares like he did for anything! What a waste of ingredients because it more closely resembled soup, instead of a pie. item not reviewed by moderator and published
i love alton, but this was an utter failure. not one person in my family even remotely liked it, including me. i had high hopes after seeing this as "the best thing he ever made." obviously, food is very subjective, and i respect those who like this recipe, but when 5 adults give it a thumbs down, i feel like i have to post some sort of warning. very disappointed! item not reviewed by moderator and published
I didnt like this recipe at all I followed the directions very carefully the caremel came out to hard and the grapes didnt taste like anything waste of time and money. item not reviewed by moderator and published
I had problems weigh the caramel. Ill try this again and tween it. Maybe I can get it right. item not reviewed by moderator and published
Caramel should be drizzled thinly al over! Grape marinade works very well with Rum! fantastic desert. Made it tonight for the first time! item not reviewed by moderator and published
When I saw it was made with green grapes, I was intrigued. Taste's just like a caramel apple. If you have a sweet tooth, this will cure it. Just a cook's note: Be sure to drain the grapes first thing, before you start to make this pie. Also keep them in the strainer until you are ready to fold them into the filling. It will keep it from getting watery, and keep the crust from getting soggy. item not reviewed by moderator and published
The topping should be "carmel-ized"...more like brulee rather than carmel....so it if turned out crunchy that's correct. YUMMMEEEE!! item not reviewed by moderator and published
Wow, this was yummy.... BUT, the carmel topping was not smooth and was more like a hard sugar topping? Did I do something wrong? I wonder how this would be with carmel (made with cream? It sure is a unique dish and tastes AMAZING, but I have to work out the top layer before I will take to a party or serve to my friends.... any ideas would be appreciated. item not reviewed by moderator and published
Followed the recipe exactly, other than using glazed walnuts rather than toasted. I pressed the crust into the dish with the bottom of a flat glass. It held up very well. The topping wasn't caramel like I know caramel, but nonetheless it was very good. My family really, really enjoyed this dessert! item not reviewed by moderator and published
I made this last night and it is amazing!!! Everyone at work loves it (I shouldn't have shared:. My crust held up really well- it is probably the one of the best crusts I've made- it did refrigerate for a good six hours though. My caramel layer wasn't the best either- it kind of looked spotty, not a nice, smooth layer, but the flavor was there. I am thinking maybe this recipe might just need more caramel to create the look- the spotted caramel did make it easier to eat though. item not reviewed by moderator and published
Easy yes, tasty yes, but I prefer a dessert that holds together when served. Maybe made individually in ramekins would work best for me. Also not sure how hard or soft the Carmel topping should be? Mine was too hard to spoon/scoop through easily, and not hard enough for a crunch. Hum, would like to see the episode again. (I boiled for probably 2 minutes as I got distracted, my bad. If you have the answer on the topping, please post. Thanks. item not reviewed by moderator and published
Did you let it set up overnight and did you use the right size baking dish? If you look closely it says an 11x7 dish which is much smaller than the normal 11x13. I had no problems with it setting up. item not reviewed by moderator and published

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