While I’m generally not a huge risk taker, sometimes I get an idea in my head, and decide to try a new recipe out that I have honestly no idea how it will turn out—or if it will even turn out at all. It just intrigues me enough to where I really, really want to see how if it will work.

These cookies were one of those times. This was another. Here too. All instances where I really wasn’t sure what was going to happen, but it made sense in my head, so I decided to just go with it–with really great results. I’m pleased to be able to add another recipe to that list today.

I’ve made apple pies/tarts before, but never one with grapes. Until recently, I wasn’t even aware that grape pie was a real ‘thing’ and couldn’t even begin to guess what the flavor profile for it would be. But one night, I was watching an episode of one of my favorite food shows and they were visiting a restaurant that has a renowned dessert featuring apples and grapes baked together in a pie.

If you were to have asked me before then if I was interested in a pie with grapes in it, the answer would have been no. I love grapes all on their own, but until recently I would’ve thought the baked flavor would. be similar to grape soda or something (which I don’t like).

But, the grape pie on the tv show just looked SO GOOD. I decided I had to give it a try– with my own flair of course.

The base of this pie is the quickest/easiest crust to put together I’ve ever used, which probably explains why I keep returning to it rather than going back to pie crusts that require frozen butter and overnight rests in the fridge. I also wanted to allow the filling as much a chance to shine as possible, which is why I opted for a streusel topping as opposed to another layer of crust.

The recipe highly recommends making this in a deep dish pan so that you can fit as much filling as possible into the pie, and I’m going to echo it here: use a deep dish pan. A springform one will work as well. Also, do not skip the step of pre-cooking the filling. On its own, the fruit will take too long to bake/break down/release its juices in the oven and by then, your pie crust will probably be burnt on the bottom.

And now for the moment of truth: how does it actually taste?

Unlike any pie I’ve ever made before, and I mean that in a good way. Apple pie has a warm, rustic flavor but the grapes lend it a really special flair that is somehow both sweet and tart. Leaving the skins on gave it good texture. The additional spices are what, I think, bring the flavors of the two fruits together perfectly.

I’m really satisfied with how this turned out. In terms of flavor, it’s a perfect blend of both summer and autumn that is a perfect reflection of where we are right now season-wise. Give it a try, you won’t be disappointed.


Grape & Apple Pie

Recipe Adapted from Taste of Home


For Pie Crust

  • 3/4 cup All-Purpose Flour
  • 3/4 cup White Whole Wheat Flour or 1 cup Whole Wheat Pastry Flour
  • 3 tablespoons granulated sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon, optional
  • 5 tablespoons unsalted butter, melted and cooled to lukewarm
  • 3 tablespoons water, cold
  • 1 teaspoon vanilla extract emulsion or vanilla bean paste

For Filling

  • 4 cups halved seedless red grapes (about 2 pounds)
  • 3 Granny Smith Apples, diced into cubes
  • 2/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • 1/2 cup cornstarch
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon zest

For Streusel Topping

  • 1/2 cup all purpose flour
  • 2 tablespoons plus 2 teaspoons granulated sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 1/2 tablespoons cold, unsalted butter, cubed
  • 1 teaspoon vanilla extract or emulsion

For Filling: In a large saucepan, combine grapes, apples sugar and spices; toss to coat. Let stand for 15 minutes. Combine cornstarch, lemon juice and zest; stir into grape-apple mixture. Bring to a boil; reduce heat to a simmer and cook and stir for additional 7-10 minutes, until the grapes and apples have released their juices and have thickened.

Allow to cool completely, remove to a plastic container, and allow to chill in the fridge for at least a few hours, or overnight.

Preheat oven to 425 Fahrenheit degrees. Take the pie filling out of the fridge and allow it to come to room temperature.

For Pie Crust: Weigh your flour; or measure it by gently spooning it into a cup, then sweep off the excess.

In a large bowl, whisk together the flours, sugar, salt, baking powder, and cinnamon with a fork.

Whisk together the melted butter, vanilla, and water, then pour over the dry ingredients.

Stir with a fork until the dough is evenly moistened and the dough starts to form clumps that hold together when squeezed. (You may need to add a few more tablespoon of water.)

Transfer the mixture to a greased 9″ deep dish pie pan (It should be at least 2.5 inches deep) and shake gently to evenly distribute. Use your fingers to press the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup or glass helps smooth the bottom. 

Chill the crust in the freezer for 20 minutes.

For streusel: combine dry ingredients together in a small bowl and stir together with a fork. Cut the butter into the dry ingredients until it looks sandy with some small clumps throughout. Add the vanilla. and stir to combine.

Remove the chilled pie crust from the freezer. Pour the pie filling into the baking dish. (You may not need to use all of it.) Sprinkle the streusel on top.

Place the pie on a sheet pan you’ve lined with aluminum foil. Bake on the middle rack for 30 minutes.

Decrease oven temperature to 375 degrees Fahrenheit and allow to continue baking for an additional 30-45 minutes. (This may vary according to the amount. of filling you’ve used and your oven. You’ll know that it’s done when the filling begins to bubble. Cover the pie with foil lightly sprayed with PAM if browning too quickly on top.)

Cool on a wire rack.

Sharing at Fiesta Friday #502, co-hosted by Jhuls @ The Not So Creative Cook.

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