Dish Info
This recipe guides you through creating a delectable grape pie featuring a sweet and tangy filling nestled within a flaky pastry crust, making it an ideal dessert or special indulgence for any occasion.
INGREDIENTS
– 4 cups halved seedless red grapes (about 2 pounds) – 2/3 cup sugar – 1/2 teaspoon ground cinnamon – 3 tablespoons cornstarch – 2 tablespoons lemon juice – 1 tablespoon grated lemon zest – Pastry for double-crust pie (9 inches) – 2 tablespoons butter
STEPS 1
Begin by combining the halved grapes, sugar, and ground cinnamon in a saucepan, allowing the flavors to meld and intensify as they rest.
STEPS 2
Next, prepare the thickening agent by mixing cornstarch with fresh lemon juice and zest, creating a vibrant citrus-infused mixture that will enhance the grape filling.
STEPS 3
Once the grape mixture has been infused and adequately seasoned, transfer it into a pie plate lined with a buttery pastry crust, ensuring an even distribution of the flavorful filling.
STEPS 4
Proceed to top the grape filling with the remaining pastry crust, carefully sealing the edges and creating decorative slits on the top to allow steam to escape during baking.
STEPS 5
Bake the pie in a preheated oven at 425°F for an initial 20 minutes, allowing the crust to set and develop a golden hue, before reducing the heat and continuing to bake.