What's Trending

Grape Pie

Name: Grape Pie
Prep time: 35 min
Total time: 3 h 10 min
Yield: 8
Ingredients: 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1/2 teaspoon all-purpose flour; 4 cups red seedless grapes; 1 cup granulated sugar; 1/2 cup packed brown sugar; 1/2 teaspoon salt; 3 tablespoons butter; 2 tablespoons honey; 1 teaspoon vanilla; 1 teaspoon lemon juice; 1/4 cup all-purpose flour; 1 1/2 cups old-fashioned oats; 3/4 cup packed brown sugar; 1/2 cup butter, softened; 1 teaspoon vanilla; 1 egg, beaten

(6)

0 Questions

Save Recipe

Prep 35 min
Total 3 hr 10 min
Ingredients 16
Servings 8

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Shop
Share
Keep Screen On

Sweet and fruity, this grape pie won its class at the 2009 Colorado State Fair.

By Pillsbury Kitchens

Updated Mar 5, 2010

Ingredients

Crust

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2 teaspoon all-purpose flour

Filling

4 cups red seedless grapes
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon salt
3 tablespoons butter
2 tablespoons honey
1 teaspoon vanilla
1 teaspoon lemon juice
1/4 cup all-purpose flour

Topping

1 1/2 cups old-fashioned oats
3/4 cup packed brown sugar
1/2 cup butter, softened
1 teaspoon vanilla
1 egg, beaten

Make With

Pillsbury Pie Crust

Steps

1

Heat oven to 425°F. Unroll 1 pie crust on work surface. Sprinkle both sides lightly with flour; place in ungreased 9-inch deep-dish glass pie plate. Press firmly against side and bottom.
2

In 4-quart saucepan, place all filling ingredients except 1/4 cup flour. Cook over medium heat, stirring frequently, 10 minutes or until grapes are tender. Stir in flour. Set aside.
3

In medium bowl, mix all topping ingredients except egg until crumbly. Spoon 2/3 of topping into crust-lined plate. Spoon filling over topping.
4

To make lattice top, cut second crust into 1/2-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim. Seal and flute. Brush lattice strips with egg. Sprinkle remaining 1/3 of topping over pie. Place sheet of foil over pie to prevent excessive browning; bake 20 minutes. Remove foil; bake 15 to 20 minutes longer or until topping is golden brown. Cool at least 2 hours before serving.

Tips from the Pillsbury Kitchens

tip 1
Perfectly complement this pie with a scoop of softened French vanilla ice cream on each slice.

Nutrition Information

740 Calories, 30g Total Fat, 4g Protein, 114g Total Carbohydrate, 75g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 740

Calories from Fat: 270

Total Fat: 30g; 46%

Saturated Fat: 15g; 77%

Trans Fat: 1/2g

Cholesterol: 75mg; 24%

Sodium: 560mg; 23%

Potassium: 270mg; 8%

Total Carbohydrate: 114g; 38%

Dietary Fiber: 2g; 9%

Sugars: 75g

Protein: 4g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 8%; 8%

Calcium: 6%; 6%

Iron: 8%; 8%

Exchanges:

2 1/2 Starch; 1 1/2 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;