Pie with nuts and grapes
12 servings
120 minutes
Nut and grape pie is an exquisite dessert of Italian cuisine, embodying the warmth of the Mediterranean sun and a wealth of flavors. The combination of crispy brandy-soaked dough, sweet grape berries, and aromatic nuts creates a wonderful harmony where each note unfolds with a new shade. Almond cookies give the pie a delicate texture, while lemon juice adds a refreshing tang. This pie is suitable for cozy family tea times as well as festive dinners. It is made in autumn when grapes reach their peak sweetness. A fine dusting of powdered sugar on top makes it even more appetizing. Each spoonful of this pie is a journey into the atmosphere of an Italian village where simple ingredients transform into gastronomic delight.
1
Knead the dough from flour, butter, and lard with ice water. Then wrap the dough in film and refrigerate for 1 hour.
- Wheat flour: 380 g
- Butter: 150 g
- Lard (rendered pork fat): 40 g
- Water: 4 tablespoons
2
Preheat the oven to 200 degrees.
3
Crush the almond cookies into crumbs. Mix with breadcrumbs, chopped walnuts, and sugar.
- Almond cookies (amaretti-style): 150 g
- Breadcrumbs: 2 tablespoons
- Walnuts: 60 g
- Sugar: 100 g
4
Wash and cut the grapes.
- Sultanas (seedless raisins): 100 g
5
Roll out half of the dough on a floured surface and place it in the pie dish.
- Wheat flour: 380 g
6
Top with a filling of nuts and grapes. Drizzle with brandy and sprinkle with lemon juice.
- Walnuts: 60 g
- Sultanas (seedless raisins): 100 g
- Brandy: 4 tablespoons
- Lemon: 0.5 piece
7
Roll out the remaining dough, cover the filling, and pinch the edges. Brush the surface of the pie with egg yolk and bake in the oven for 45 minutes.
- Egg yolk: 1 piece
8
5 minutes before it's ready, sprinkle the surface of the pie with powdered sugar.
- Icing sugar: 2 tablespoons
