Italian pie with grape filling
6 servings
75 minutes
Italian pie with grape filling is a vibrant embodiment of Tuscan traditions, where the simplicity of ingredients meets refined taste. This dessert, known in various regions of Italy, is often made in autumn when grapes reach their sweet ripeness. Crispy yeast dough soaked in olive oil gently envelops the juicy berries, creating a harmony of sweet and slightly tart flavors. Sugar enhances the natural sweetness of the grapes, while light caramelization during baking adds an exquisite depth to the pie. This dessert pairs perfectly with a glass of red wine or strong espresso and can be served as a final touch to a festive dinner or enjoyed in the cozy atmosphere of family tea time.
1
Wash the grapes and leave them to dry.
2
Knead 250 grams of yeast dough with 4 tablespoons of olive oil and 50 grams of sugar.
- Yeast dough: 500 g
- Olive oil: 10 tablespoons
- Sugar: 120 g
3
On a floured table, roll out a layer about 1 cm thick, trying to shape it to fit your baking pan.
4
Grease the baking pan with a little butter and place the rolled dough in it.
- Olive oil: 10 tablespoons
5
Cut each grape into 4 pieces and remove the seeds if you are using seeded grapes. If you are using other grape varieties, you should also cut the grapes.
- Grape: 700 g
6
Sprinkle the laid-out filling with 4 teaspoons of sugar and drizzle with 2 tablespoons of olive oil.
- Sugar: 120 g
- Olive oil: 10 tablespoons
7
Knead the remaining dough with 4 tablespoons of olive oil and 50 grams of sugar, roll it out, and place it on top of the bottom layer and filling.
- Yeast dough: 500 g
- Olive oil: 10 tablespoons
- Sugar: 120 g
8
Break and pour 1 egg into a glass, whisk it with a fork. Dip your fingers in the egg to seal the edges of the pie. Brush the entire top layer with egg. You can also insert a few grapes for decoration on the top layer (if using seeded grapes, be sure to cut them in half and remove the seeds).
- Grape: 700 g
9
Bake the pie at 180 degrees for 45–50 minutes.