Grape pie

4 servings

60 minutes

Grape pie is a refined dessert of European cuisine that surprises with its delicate taste and rich fruit filling. Its history traces back to the traditions of home baking when fresh grapes were used to create aromatic pies. The crispy shortcrust pastry perfectly contrasts with the juicy filling made from 'Isabella' grapes, offering a light tartness and rich flavor. Sweetness is adjusted by adding sugar, while the soft texture of the filling is achieved through careful mashing of the skin and pulp. This pie is suitable for cozy family tea times as well as festive dinners, becoming a true centerpiece on the table. It is served slightly cooled to reveal all flavor nuances and pairs especially well with a scoop of vanilla ice cream or a cup of fragrant tea.

Energy value per serving

• Calories: 611.6
• Proteins: 5g
• Fats: 31.7g
• Carbohydrates: 79g

Ingredients

• Sugar: 100 g
• Wheat flour: 175 g
• Butter: 150 g
• Water: 2 tbsp
• Salt: pinch
• Isabella grapes: 500 g

Cooking steps

1. Sift the flour (175 g) into a deep bowl, add salt, and cut the butter (150 g) into centimeter cubes. Add the butter to the flour and use a fork or a special blender to chop the butter with the flour until crumbly. Add water and quickly knead the dough by hand. It should become soft and smooth. Form a ball from the dough, wrap it in plastic wrap, and refrigerate for an hour.

   Required ingredients:

   • Wheat flour: 175 g
   • Salt:  pinch
   • Butter: 150 g
   • Water: 2 tablespoons

2. While the dough is in the fridge, prepare the filling. Each grape needs to be separated into flesh and skin. It sounds much worse than it actually is: ripe grapes are easily 'squeezed' and the process takes little time. Place the flesh in a small pot or saucepan, heat over medium heat; when it boils, add sugar. Stir, reduce heat and let it simmer gently for 10 minutes. Blend the skin until pureed and strain well through a sieve over a deep bowl. Do the same with the flesh, applying enough effort to leave only the seeds.

   Required ingredients:

   • Isabella grapes: 500 g
   • Sugar: 100 g

3. Stir the resulting puree and taste for sweetness. If needed, add sugar. Add flour and mix with a whisk to avoid lumps.

   Required ingredients:

   • Sugar: 100 g
   • Wheat flour: 175 g

4. Take the dough out of the fridge, separate 2/3 and put the rest back. Roll the dough into a circle to fit the form, 3 mm high. Place the dough in a greased form, pour in the filling, and evenly distribute pieces of butter (15 g). Roll out the remaining third of the dough and cover the filling, pinching the edges.

   Required ingredients:

   • Butter: 150 g

5. Bake at 200 degrees for 30-35 minutes until the dough is golden. Cool the finished pie on a rack.