Recipe courtesy of Elizabeth Kulpa
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Total:
1 hr 30 min
Prep:
45 min
Cook:
45 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Crust:
Filling:
Topping:

Directions

Preheat the oven to 425 degrees F.

For the crust: In large mixing bowl, mix the flour, salt, sugar, shortening, and butter. Sprinkle with the cold water. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes. Cut the dough ball in half and roll out each half with a rolling pin to desired thinness. Cut 1 of the rolled out pieces into strips to use for the top layer. Reserve.

For the filling: Pinch the grapes at the end opposite the stem to pop out the pulp. Reserve the skins. Place the pulp in a medium-sized saucepan and bring to a rolling boil. Remove from the heat and, while still hot, rub the pulp through a strainer to remove the seeds. Mix the strained pulp with the reserved skins in a larger mixing bowl. Add the sugar, flour, salt, lemon juice, butter, brown sugar, honey, and vanilla and mix well.

For the topping: In a large mixing bowl, mix all of the ingredients together in a bowl until it forms a crumbly mixture.

To assemble: Place the rolled dough into a pie plate so dough covers the edge of the plate. Sprinkle 1/3 of the topping over the bottom of the crust, add the filling, and cover another 1/3 of the topping. Crisscross the dough strips over the filling and brush with the beaten egg. Lastly sprinkle the remaining 1/3 of the topping over the top. Transfer to the oven and bake for about 40 minutes.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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