Champagne Grape Pie

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Recipe byalemco11

Notes:

Those pearl-size champagne grapes that you see in the produce department are actually a variety known as Black Corinth. Dried, they’re called currants, and you’ve probably used them to bake into muffins, buns, or scones. They’ve become quite popular in recent years, in part because of their petite size and sweet flavor and in part because those of us who entertain think they look so attractive on a cheese and fruit platter. Not surprisingly, they make a very good fresh pie, and—sweet as they are—they require little added sugar. A bit of lemon juice and a delicate pastry, and you have a delicious, pure-grape pie you’d be proud to serve your family or guests. Look for champagne grapes starting in late July or early August.

Categories:
- 2011's Best
- Pie

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Ingredients:

1 recipe Extra-Flaky Pie Pastry, Double Crust, refrigerated

For the FILLING:
4 cups champagne grapes, stemmed
1/4 cup plus 1 1/2 tablespoons sugar
1 tablespoon fresh lemon juice
21/2 tablespoons cornstarch

For the GLAZE:
Milk or light cream
Sugar

If you haven’t already, prepare the pastry and refrigerate until firm enough to roll, about 1 hour.
On a sheet of lightly floured waxed paper, roll the larger portion of the pastry into a 12-inch circle with a floured rolling pin. Invert the pastry over a 9-inch standard pie pan, center, and peel off the paper. Gently tuck the pastry into the pan, without stretching it, and let the overhang drape over the edge. Place in the refrigerator for 15 minutes.
In a medium-size bowl, combine the grapes, 1/4 cup of the sugar, and the lemon juice. Mix well and set aside to juice for 10 minutes. Preheat the oven to 400°F.
On another sheet of floured waxed paper, roll the other half of the pastry into a 10-inch circle. Combine the remaining 11/2 tablespoons sugar and the cornstarch in small bowl, then stir the mixture into the fruit. Turn the filling into the chilled pie shell, smoothing the top with a spoon. Lightly moisten the rim of the pie shell. Invert the top pastry over the filling, center, and peel off the paper. Press the top and bottom pastries together along the dampened edge. Using the back of a butter knife or pastry knife, trim the pastry flush with the edge of the pan, then pinch the edges together to seal. Poke several steam vents in the top of the pie with a fork or paring knife. Put a couple of the vents near the edge of the crust so you can check the juices there later. To glaze the pie, lightly brush the pastry with milk and sprinkle with sugar.
Place the pie on the center oven rack and bake for 30 minutes. Reduce the oven temperature to 375°F and rotate the pie 180 degrees, so that the part that faced the back of the oven now faces forward. Just in case, slide a large aluminum foil–lined baking sheet onto the rack below to catch any spills. Continue to bake until the top is golden brown and any visible juices bubble thickly through the steam vents, 25 to 30 minutes.
Transfer the pie to a wire rack and let cool for at least 2 hours before serving.

Makes 8 to 10 servings.

Recipe from Pie: 300 Tried-and-True Recipes by Ken Haedrich, courtesy of Harvard Common Press.