Sunday, November 13, 2011

Lesson #43: Grape-Apple Pie

I took a quick survey of people I know and nobody heard of a grape-apple pie before. Almost everybody eats apple pie, but I got some confused looks when I suggested adding grapes to the apples. I saw a recipe in the current issue of Bon Appetit magazine, so I was sufficiently intrigued to try this recipe.

Let me start off by saying that this pie requires some love (that's my code word for hands on time!). There are quite a few steps, but I think they are completely worth it. You first have to make a double pie crust, chill it in the fridge, cook the filling, chill the filling, pre-bake the bottom pie crust, add the filling, and bake the pie. If you have a free afternoon and don't mind baking, this recipe would be perfect to try.

The pie is WONDERFUL! It's sweeter than a traditional apple pie and turns a fun purple/pink color. The extra step of pre-baking the bottom pie crust is worth the effort - the next day the pie wasn't soggy at all. I took the pie to my parent's house and a few people had a piece for breakfast the next day! :)

LESSON LEARNED: Pre-bake the bottom pie crust - it's worth the extra time!

Recipe for Grape-Apple Pie

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