Our pie is creamy from the custard and sweet and juicy from the grapes. It works well with only one kind of grape too.
1 cup all-purpose flour
1⁄2 teaspoon salt
1⁄3 cup cold unsalted butter or shortening (or a combination), cut into cubes
2 to 3 tablespoons cold water
1 cup seedless red grapes
1 cup seedless green grapes
2 tablespoons unsalted butter, melted
1⁄2 cup sugar
1⁄4 cup all-purpose flour
1⁄4 teaspoon salt
1 cup heavy cream
3 tablespoons brandy
1 teaspoon vanilla
For crust, combine 1 cup flour and 1⁄2 teaspoon salt. Cut in 1⁄3 cup butter until mixture forms large crumbs. Sprinkle in water, 1 tablespoon at a time, tossing gently with fork until dough comes together. Form dough into a disk, wrap in plastic, and refrigerate for 1 hour or up to 2 days.
Preheat oven to 375°F. For filling, toss grapes with 2 tablespoons butter; transfer to rimmed baking pan and set aside. On a floured surface, roll dough to an 11-inch circle. Transfer to a 9-inch pie plate; flute edges. Line crust with foil; fill with pie weights. Place the grapes and crust in the oven. After 20 minutes, remove the grapes. Remove foil and weights from crust; continue to bake crust for 5 to 10 minutes or until pale golden. Reduce oven temperature to 350°F.
Combine sugar, 1⁄4 cup fl our, and 1⁄4 teaspoon salt. Whisk in cream and eggs until smooth. Stir in roasted grapes, brandy, and vanilla. Pour filling into hot crust. Bake for 25 to 30 minutes or until puffed and golden. Let pie cool at least 15 minutes before serving
from Recipes from the Road
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