Grape pie with lemon verbena ice cream

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Added Jan 6th, 09 by
FoodConnect.com Test Kitchen


  • Prep Time: 20 mins
  • Cook Time: 70 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 49925%
Fat 24g37%
Cholesterol 84mg28%
Sodium 88mg 4%
Carbohydrates 73g25%

More facts>>

FoodConnect Nutritionals

Ingredients

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                    [title_custom] => all purpose flour
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                    [title] => butter, unsalted
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                    [quantity] => 1.00
                    [measure] => cup
                    [title_custom] => (2 sticks) unsalted butter,
                    [componentid] => 1
                    [method] => chilled, cut into 1/2-inch cubes
                )

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                    [ingredientuuid] => 6f22e95a-1d0d-6194-ed54-c666dfff06f9
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                    [measure] => tablespoons
                    [title_custom] => (about) ice water
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                    [method] => 
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    [2] => Array
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            [4bd41751-a6b2-5f54-65ce-0a267ecd01f9] => Array
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                    [title] => grapes, red european type varieties, fresh
                    [ingredientid] => 17203
                    [ingredientuuid] => 4bd41751-a6b2-5f54-65ce-0a267ecd01f9
                    [quantity] => 8.00
                    [measure] => cups
                    [title_custom] => stemmed seedless red grapes (about 2 1/2 pounds; preferably organic),
                    [componentid] => 2
                    [method] => rinsed well, patted dry
                )

            [1da53642-0672-b6d4-d56a-2b9e7d9dd673] => Array
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                    [title] => sugar
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                    [ingredientuuid] => 1da53642-0672-b6d4-d56a-2b9e7d9dd673
                    [quantity] => 0.00
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                    [title_custom] => Raw sugar
                    [componentid] => 2
                    [method] => 
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            [69d4ac03-5d00-0ad4-9d62-a3499a5b8610] => Array
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                    [title] => cornstarch
                    [ingredientid] => 10269
                    [ingredientuuid] => 69d4ac03-5d00-0ad4-9d62-a3499a5b8610
                    [quantity] => 0.33
                    [measure] => cup
                    [title_custom] => cornstarch
                    [componentid] => 2
                    [method] => 
                )

            [60f54910-0a9d-9234-f9df-5ac201690b91] => Array
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                    [title] => grape juice, prep f/fzn conc+sugar+vit c
                    [ingredientid] => 17132
                    [ingredientuuid] => 60f54910-0a9d-9234-f9df-5ac201690b91
                    [quantity] => 2.00
                    [measure] => tablespoons
                    [title_custom] => frozen grape juice concentrate (made with Concord grapes),
                    [componentid] => 2
                    [method] => thawed
                )

            [9e69cbb6-739d-7a64-d991-e791858e588f] => Array
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                    [title] => cooking spray, 1/3 sec spray
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                    [ingredientuuid] => 9e69cbb6-739d-7a64-d991-e791858e588f
                    [quantity] => 0.00
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                    [title_custom] => Nonstick vegetable oil spray
                    [componentid] => 2
                    [method] => 
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            [d2fa30b2-193f-a4a4-c16c-2433566ee833] => Array
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                    [title] => eggs, raw, large
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                    [ingredientuuid] => d2fa30b2-193f-a4a4-c16c-2433566ee833
                    [quantity] => 1.00
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                    [title_custom] => large egg,
                    [componentid] => 2
                    [method] => beaten to blend (for glaze)
                )

            [bbae040d-eb15-c9c4-2141-a707dc4a41bb] => Array
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                    [title] => ice cream, mango
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                    [ingredientuuid] => bbae040d-eb15-c9c4-2141-a707dc4a41bb
                    [quantity] => 0.00
                    [measure] => each
                    [title_custom] => Lemon Verbena Ice Cream
                    [componentid] => 2
                    [method] => (see recipe)
                )

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Crust

  • 2 cups all purpose flour
  • 1/4 tsp (generous) salt
  • 1 cup (2 sticks) unsalted butter, chilled, cut into 1/2-inch cubes
  • 3 tablespoons (about) ice water

Filling

  • 8 cups stemmed seedless red grapes (about 2 1/2 pounds; preferably organic), rinsed well, patted dry
  • Raw sugar
  • 1/3 cup cornstarch
  • 2 tablespoons frozen grape juice concentrate (made with Concord grapes), thawed
  • Nonstick vegetable oil spray
  • 1 large egg, beaten to blend (for glaze)
  • Lemon Verbena Ice Cream (see recipe)

Recipe Method

Crust/

1. Blend flour and salt in processor 5 seconds. Add butter. Using on/off turns, blend until most of butter is cut into 1/4-inch pieces (mixture will resemble coarse meal).

2. Add 2 1/2 tablespoons ice water. Using on/ off turns, blend until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball. Divide in half; shape each half into disk. Wrap; chill at least 1 hour.

Filling/

1. Place half of grapes in processor; using on/off turns, chop into 1/3-to 1/2-inch pieces. Transfer to large sieve set over large bowl. Repeat with remaining grapes. Drain off and discard 1 1/2 cups grape liquid.

2. Whisk 1 cup sugar and cornstarch in another large bowl to blend. Mix in drained grapes and grape juice concentrate.

3. Preheat oven to 375 degrees Fahrenheit. Spray 9-inch pie dish with nonstick spray. Roll out 1 dough disk on floured surface to 13-inch round; transfer to dish.

4. Brush dough edge with egg glaze. Fill with grape mixture. Roll out second dough disk to 12-inch round. Top pie with dough; trim overhang to 1/2 inch. Roll edge under; crimp. Brush top of pie with glaze; sprinkle with raw sugar. Cut several slits in top crust to allow steam to escape.

5. Bake pie until golden and juices bubble thickly, 60 to 70 minutes. Cool at least 30 minutes. Serve warm with ice cream.

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