Grape Pie
Recipe courtesy of Pillsbury Kitchens, State Fair Competition 2009, Mardell Costa, Puebo, Colorado. https://www.pillsbury.com/recipes/grape-pie/26cc4404-9684-41ee-b169-8d3996b94063Sweet and fruity, this grape pie won its class at the 2009 Colorado State Fair.
Servings 8 Servings
Ingredients
Crust
- 1 box Pillsbury™ refrigerated pie crusts softened as directed on box
- ½ teaspoon all-purpose flour
Filling
- 4 cups red seedless grapes
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ teaspoon salt
- 3 tablespoons butter
- 2 tablespoons honey
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- ¼ cup all-purpose flour
Topping
- 1 ½ cups old-fashioned oats
- ¾ cup packed brown sugar
- ½ cup butter softened
- 1 teaspoon vanilla
- 1 egg beaten
Instructions
- Heat oven to 425°F. Unroll 1 pie crust on work surface. Sprinkle both sides lightly with flour; place in ungreased 9-inch deep-dish glass pie plate. Press firmly against side and bottom.
- In 4-quart saucepan, place all filling ingredients except 1/4 cup flour. Cook over medium heat, stirring frequently, 10 minutes or until grapes are tender. Stir in flour. Set aside.
- In medium bowl, mix all topping ingredients except egg until crumbly. Spoon 2/3 of topping into crust-lined plate. Spoon filling over topping.
- To make lattice top, cut second crust into 1/2-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form a lattice. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim. Seal and flute. Brush lattice strips with egg. Sprinkle remaining 1/3 of topping over pie. Place sheet of foil over pie to prevent excessive browning; bake 20 minutes. Remove foil; bake 15 to 20 minutes longer or until topping is golden brown. Cool at least 2 hours before serving. Serve with scoop of softened French vanilla ice cream on each slice.
