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Grape Pie

(6)

4 reviews

35 min prep time
3 hr 10 min total time
16 ingredients
8 servings

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

State Fair Pie Competition 2009

Mardell Costa

Pueblo, Colorado

Ingredients

Crust

1: box Pillsbury™ refrigerated pie crusts, 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

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.

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.

Expert Tips

This recipe by Mardell Costa of Pueblo, Colorado, took 1st Place at the Pillsbury Refrigerated Pie Baking Championship, 2009 Colorado State Fair.

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 740
Calories from Fat: 270

% Daily Value

Total Fat: 30g; 46%
Saturated Fat 15g 77% Trans Fat 1/2g
Cholesterol: 75mg; 24%
Sodium: 560mg; 23%
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;

Carbohydrate Choice

7 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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