Caramelized Grape Pie

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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! :

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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 & sugar for 1 minute AFTER it comes to a boil.

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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!

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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!

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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.

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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.

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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, & 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!

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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.

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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.

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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.