The Craft of Baking by Karen DeMasco

Author:Karen DeMasco [DeMasco, Karen]
Language: eng
Format: epub
ISBN: 978-0-7704-3388-8
Publisher: Crown Publishing Group
Published: 2012-05-07T16:00:00+00:00

CONCORD GRAPE PIE

With their deep purple-black color, intense floral aroma, and sweet and slightly tangy flavor, Concord grapes make for a stunning and delicious pie. Some supermarkets stock the grapes during their autumn season, but you’ll most often find them at farm stands and farmer’s markets.

MAKES ONE 9-INCH DOUBLE-CRUST PIE

Unbleached all-purpose flour, for rolling

2 recipes Basic Pie Dough

3 pounds Concord grapes, stemmed and washed

1 cup sugar

¼ cup cornstarch

On a lightly floured surface, roll out 1 disk of the dough to an 11-inch round. Roll the dough onto a rolling pin, center it over a 9-inch pie plate, and fit the dough into the plate, pressing the dough into the edges. Trim the dough right to the top edge, with no overhang. Combine the scraps with the second disk of dough, which will be the top crust, and return it to the refrigerator. Freeze the pie shell until firm, about 10 minutes.

Meanwhile, preheat the oven to 375°F.

Line the chilled pie shell with a round of parchment paper or aluminum foil, leaving a 1-inch overhang. Fill it with pie weights or dried beans. Bake until the edges of the crust are just beginning to turn golden, 20 to 25 minutes. Remove the parchment and the pie weights. Return the crust to the oven and continue baking until it is dark golden all over, 10 minutes more. Transfer the pie shell to a wire rack and let it cool completely. Keep the oven on.

Roll the second disk of dough between two pieces of waxed paper to a 12-inch round. Transfer the dough, still between the waxed paper, onto a baking sheet and refrigerate it.

Take about two thirds of the grapes and pop them out of their skins by pressing them between your thumb and index finger. Save half of the skins; discard the other half. In a medium saucepan, combine the flesh of the grapes with the sugar and cook over medium heat until the grapes break down enough for the pulp to separate from the seeds, about 5 minutes. Put this grape mixture through a food mill, or push it through a large-holed strainer, into a bowl to separate the pulp from the seeds. Discard the seeds. Return the strained pulp to the saucepan, and stir in the cornstarch and the reserved skins. Over medium heat, cook until the mixture thickens, about 5 minutes.

Halve the remaining grapes with a paring knife. Using the tip of the knife, remove the seeds and discard them. Fold the seeded grape halves into the cooked pulp.

Pour the grape mixture into the cooled pie shell. Cover the filling with the top crust, and trim it so that there is a 1-inch overhang the entire way around. Fold the dough under itself and seal the top crust to the bottom by crimping the edge around the entire pie. With a paring knife, cut four horizontal slits, each about 6 inches long, across the top of the pie.

Place the pie plate on a baking sheet. Bake until the crust is golden brown and the filling is bubbly and thick, 50 minutes to 1 hour.

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