Recipe courtesy of Elizabeth Kulpa

Naples Grape Pie

  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 45 min
  • Cook: 45 min
  • Yield: 6 servings
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Ingredients

Crust:

2 1/4 cups all-purpose flour

1/2 teaspoon salt

1 cup sugar

1/2 cup butter-flavored shortening

1/2 cup butter

1/3 cup cold water

Filling:

4 cups Concord grapes

1 cup sugar

4 tablespoons all--purpose flour

1/2 teaspoon salt

1 teaspoon lemon juice

3 tablespoons butter

1/2 cup brown sugar

2 tablespoons honey

1 teaspoon vanilla

Topping:

1 1/2 cups rolled oats

1 stick butter

1 teaspoon vanilla

1/2 to 3/4 cup brown sugar

1 egg, beaten

Directions

  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.
  4. For the topping: In a large mixing bowl, mix all of the ingredients together in a bowl until it forms a crumbly mixture.
  5. 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.
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