Grape-Apple Pie

Adapted from: Bon Appetit, November 2011

Crust:

3 cups all purpose flour

1 tbsp. sugar

1 ½ tsp. salt

1 cup unsalted butter, cut into cubes

½ cup vegetable shortening

Filling:

3 lbs apples (I used half Granny Smith and half Gala), peeled, cored, thinly sliced

1 lb. red grapes, cut in half

¾ cup plus 2 tbsp. sugar

2 tbsp. flour

To make the crust, combine the flour, sugar, and salt in a food processor. Add the butter and shortening and pulse to combine into a course meal. Add ⅓ cup ice water and mix until a ball forms. Split the dough in half, wrap in plastic wrap, and refrigerate for at least one hour.

To make the filling, add the peeled and sliced apples, grapes, sugar and flour to a medium saucepan. Cook over medium heat - stirring once the mixture starts to cook down - for 30/40 minutes. The apples and grapes will break down the mixture will become thick. Cool to room temperature.

Preheat the oven to 375 degrees. Roll out half the dough and place in a 9 inch pie pan. Freeze for 10 minutes. Line the crust with foil and add pie weights or dried beans. Cook the pie crust for 25 minutes. Remove the foil and pie weights and bake for 20 more minutes. Let the crust cool for 10 minutes.

Add the pie filling to the baked crust. Roll out the top pie crust and cut crust with your desired designs. Place the top pie crust over the filling. Bake for 50 minutes. Let cool before serving.

Printed from SweetLessons.blogspot.com