Grape and Apple Pie

For the pie crust, I'm in love with Smitten Kitchen's All Butter Pie Crust. I thought that was the worst part of making a pie until I tried this recipe. Turns out homemade pie crust really is easy! But anyway, if you do use that recipe, you'll have a lot of extra dough. My recommendation is to scrunch up those scraps and turn them into Caramel Apple Pie Bites. Or if you're wishing for something a little different, try a Cranberry Pear Crostata or a bunch of Pie Crust Fries (recipes coming later this week, so get excited!)


For the Filling:

2-1/4 c. tart apples (such as Pink Lady or Gala), peeled and thinly sliced

2/3 c. seedless black grapes, halved

1/3 c. sugar


Combine ingredients in saucepan and heat over med-low heat until fruit is translucent, about 30 minutes, stirring occasionally to keep sugars from burning. Divide mixture into ramekins and set aside.


For the Crust:

Roll dough to about 1/8 inch thick. Cut circles about 1/2 inch wider than ramekins (so if your ramekins are 3" wide, cut dough 3-1/2" wide). Pierce the top of each dough circle a few times with a knife; these holes will allow steam to escape while they bake. Place dough circle on top of filled ramekin and gently press dough down over edges of ramekins to seal. Sprinkle with coarse sugar crystals if desired and bake at 350 for 25-30 minutes or until crust is golden brown.

Source: Adapted from Bon Appetit

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