Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Concord Grape-Apple Crumble Pie
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- Level: Intermediate
- Total: 3 hr 20 min (plus cooling)
- Active: 1 hr 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 559
- Total Fat
- 24 g
- Saturated Fat
- 14 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 6 g
- Sugar
- 54 g
- Protein
- 5 g
- Cholesterol
- 61 mg
- Sodium
- 249 mg
- Level: Intermediate
- Total: 3 hr 20 min (plus cooling)
- Active: 1 hr 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 559
- Total Fat
- 24 g
- Saturated Fat
- 14 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 6 g
- Sugar
- 54 g
- Protein
- 5 g
- Cholesterol
- 61 mg
- Sodium
- 249 mg
Ingredients
For the Dough:
For the Crumb Topping:
For the Filling:
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Directions
- Make the dough: Whisk both flours, the granulated sugar and salt in a large bowl. Add the butter and work it in with your fingers or a pastry cutter until it is in pea-size pieces. Add the vinegar and 4 tablespoons ice water and stir to combine. Squeeze some dough between your fingers; if it doesn’t hold together, add more ice water, 1 tablespoon at a time. Gather the dough together and press into a flat disk. Wrap and refrigerate at least 1 hour or overnight.
- Let the dough sit at room temperature for 10 minutes, then roll out on a lightly floured surface into a 13-inch round, about 1/8 inch thick. Ease into a 9-inch pie plate; trim the excess, leaving a 1/2-inch overhang. Fold the overhanging dough underneath itself, then crimp the edges. Refrigerate until firm, about 1 hour.
- Meanwhile, make the crumb topping: Mix both flours, the oats, brown sugar, allspice and salt in a medium bowl until combined. Add the butter and rub it in until small crumbs form. Freeze until ready to use.
- Preheat the oven to 400 degrees F with a foil-lined baking sheet on the lowest rack. Make the filling: Combine the apples with the brown sugar, vinegar, allspice and 1/8 teaspoon salt in a large bowl. Toss well to coat.
- Pinch the skins off the grapes; transfer the skins to a large bowl. Put the grape pulp in a medium saucepan and add the granulated sugar and remaining 1/8 teaspoon salt. Cook over medium heat, stirring and mashing occasionally, until softened and the juices start to thicken, 6 to 8 minutes. Transfer to a fine-mesh strainer and set over the bowl with the grape skins. Press the pulp through with a rubber spatula, leaving the seeds behind. Stir the cornstarch and vanilla into the grape mixture and let cool slightly. Stir into the apple mixture until well combined, then transfer to the crust and top with the crumb topping.
- Set the pie on the hot baking sheet in the oven and bake until lightly golden, 25 to 30 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust and topping are golden brown and the juices are bubbling, 60 to 70 more minutes. If the pie starts to get too brown, loosely tent with foil. Transfer to a rack to cool completely.
