Categories: PieMan

Ingredients

• Pastry:
• 2 1⁄2 cups flour
• 1 tsp. salt
• 18 tbsp. chilled unsalted butter, cut into small pieces
• 2 cups Concord grapes
• 3/4 c. granulated sugar
• 1/4 c. water
• 1 T. lemon juice
• 3 T. cornstarch dissolved in 1/4 c. water
• 1 T. butter
• pastry for a 2-crust, 9" pie
• or use a crumb topping as I prefer to do...

Directions

1. For the pastry: Whisk flour and salt together in a large bowl. Using a pastry cutter or 2 table knives, work butter into flour until mixture resembles coarse meal. Sprinkle in up to 10 tbsp. ice water, stirring dough with a fork until it just holds together. Press dough into a rough ball, then transfer to a lightly floured surface. Give dough several quick kneads until smooth. Divide dough into 2 balls, one slightly larger than the other, wrap each in plastic wrap, and refrigerate for 2 hours.

2. Remove the pulp from the grape skins by popping the grapes with your fingers. This can only be done with “slipskin” grapes such as Concords. Pop the pulp directly into a 1-quart saucepan. Reserve the grape skins. Add the sugar and water to the pulp. Bring to a boil and boil for 1 minute. Strain the sweetened pulp through a fine colander to remove the seeds. Put the skins, the strained pulp, and the lemon juice into a saucepan and bring to a boil. Add the cornstarch dissolved in water and continue to cook, stirring constantly, until thickened. Add the butter.
3. Roll out enough of the pastry to line the bottom of a 9" pie pan. Pour the grape filling into the shell. Wet the edges of the dough and top with the remaining rolled-out pastry, placing it loosely over the top of the filling. Carefully crimp the edges of the pie. Prick the top crust with a fork or mark in a design with the point of a sharp knife. Bake in a preheated 350° F. oven for 50 minutes. This pie freezes well.

4. 1 1/2 cups all-purpose flour

5. 3/4 cup light-brown sugar

6. 1/3 cup granulated sugar

7. 1/4 teaspoon salt

8. 1/4 teaspoon cinnamon

9. 1 1/2 sticks chilled unsalted butter, cut into pieces

10. In a bowl, mix 1 1/2 cups flour, 3/4 cup light-brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon each salt and cinnamon.

11. Cut 1 1/2 sticks chilled unsalted butter into pieces. With your hands, work in butter pieces, until large clumps form. Divide mixture in half; freeze in plastic storage bags.

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