Grape & Apple Pie Recipe

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Ingredients

Count

Nutrition

1114

Calories

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Ingredients:

Serving

3 cups all-purpose flour plus more for surface
1 tbsp sugar
1 1/2 tsp kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2 cubes
1/2 cup vegetable shortening
3 lb tart , crisp apples (such as crispin or pink lady), peeled, quartered, cored, thinly sliced
1 lb red or black grapes, halved , seeded if needed
3/4 cup plus 2 tbsp sugar
2 tbsp all-purpose flour
vanilla ice cream (optional)

Directions:

For crust: Pulse flour, sugar, and salt in a food processor. Add butter and shortening; pulse just until coarse meal forms. Add 1/3 cup ice water; pulse until dough forms clumps, adding more ice water by teaspoonfuls if dry. Gather dough into a ball; divide in half. Flatten into disks, wrap in plastic, and chill for at least 1 hour and up to 2 days.
Roll out 1 dough disk on a lightly floured surface into an 11 round. Transfer to pie dish; press gently onto bottom and up sides of dish. Trim dough flush with edge of dish, leaving no overhang. Freeze until firm, about 10 minutes. Add scraps to remaining dough disk; roll out on parchment paper to a 12 round. Slide paper with dough onto a rimless baking sheet and chill in refrigerator.
Preheat oven to 375°F. Line dough in pie dish with foil or parchment paper. Fill foil with pie weights or dried beans. Bake until edges are just beginning to turn golden, 25-30 minutes. Remove foil and pie weights. Return dish to oven; continue baking until crust is dark golden all over, about 20 minutes longer. Transfer pan to a wire rack; let crust cool completely.
For filling: Mix apples, grapes, sugar, and flour in a large saucepan; stir to coat. Cook over medium-low heat, stirring often, until fruit is translucent and juices are thickened, 30-40 minutes. Let mixture cool to room temperature.
Preheat oven to 375°F. Transfer fruit to crust. Remove remaining dough from refrigerator. Using a decorative cutter, make a pattern in center of dough, leaving a 2 plain border; reserve cutouts. Invert dough over fruit in crust; peel off parchment paper. Trim dough along edge of crust, leaving no overhang. Arrange reserved dough cutouts decoratively over top crust, pressing lightly to adhere. Place pie on a baking sheet.
Bake pie until crust is golden brown and juices bubble, 50 minutes-1 hour. Transfer to a wire rack to cool. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature. Serve with ice cream, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1113.73 Kcal (4663 kJ)
Calories from fat	314.51 Kcal
		% Daily Value*
Total Fat	34.95g	54%
Cholesterol	37.54mg	13%
Sodium	1015.33mg	42%
Potassium	276.4mg	6%
Total Carbs	190.51g	64%
Sugars	29.01g	116%
Dietary Fiber	5.43g	22%
Protein	12.39g	25%
Vitamin C	8.5mg	14%
Vitamin A	0.1mg	5%
Iron	5.6mg	31%
Calcium	91.3mg	9%

Amount Per 100 g
Calories	352.79 Kcal (1477 kJ)
Calories from fat	99.63 Kcal
		% Daily Value*
Total Fat	11.07g	54%
Cholesterol	11.89mg	13%
Sodium	321.62mg	42%
Potassium	87.55mg	6%
Total Carbs	60.35g	64%
Sugars	9.19g	116%
Dietary Fiber	1.72g	22%
Protein	3.93g	25%
Vitamin C	2.7mg	14%
Iron	1.8mg	31%
Calcium	28.9mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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