Recipe courtesy of Elizabeth Kulpa
Naples Grape Pie
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1175
- Total Fat
- 56
- Saturated Fat
- 28
- Carbohydrates
- 163
- Dietary Fiber
- 4
- Sugar
- 109
- Protein
- 10
- Cholesterol
- 123
- Sodium
- 415
- Total: 1 hr 30 min
- Prep: 45 min
- Cook: 45 min
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
- 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.