Grape Pie

Baking and Desserts | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Ingredients quantity for a 22 cm pan.

Ingredients

Sugar - 3.5 oz
Wheat Flour - 6.2 oz
Butter - 5.3 oz
Water - 2 tablespoons
Salt - a pinch
Isabella Grapes - 17.6 oz

Step by Step guide

Step 1

Sift the flour (175 g) into a deep bowl, add salt, and cut the butter (150 g) into centimeter cubes. Add the butter to the flour and use a fork or a special blender to chop the butter into the flour until crumbly. Add water and quickly knead the dough by hand. It should become soft and smooth. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for an hour.

Step 2

While the dough is in the refrigerator, prepare the filling. Each grape should be separated into pulp and skin. This sounds much worse than it actually is: ripe grapes can be easily 'squeezed' and the process takes little time. Place the pulp in a small saucepan, heat over medium heat, and when it boils, add sugar. Stir, reduce the heat, and let it simmer gently for 10 minutes. Blend the skins in a blender until pureed and strain well through a sieve over a deep bowl. Do the same with the pulp, applying enough effort to leave only the seeds.

Step 3

Mix the resulting puree and taste for sweetness. If needed, add more sugar. Add flour, whisk to avoid lumps.

Step 4

Remove the dough from the refrigerator, separate 2/3 of it, and put the rest back. Roll out the dough into a circle the size of the pan, considering the edges, to a height of 3 mm. Place the dough in a greased pan, pour in the filling, and evenly distribute pieces of butter (15 g). Roll out the remaining third of the dough and cover the filling, pinching the edges.