Grape and Pear Pie

Filled with juicy fall fruit, this exquisite pie makes an ideal gift or potluck party dessert.

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  • Makes: 8 servings
  • Prep: 30 mins
  • Cool: 6 hrs
  • Bake: 1 hr 10 mins 375°F
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Grape and Pear Pie
Ingredients
1
recipe Pastry for Double-Crust Pie, recipe below, or 2 rolled refrigerated unbaked piecrusts
1/4
cup packed brown sugar
2
tablespoons butter, melted
5
cups seedless red or black grapes
2
medium red pears, cored and sliced (2 cups)
1
egg white
Directions
  1. Preheat oven to 375 degrees F. Prepare Pastry for Double Crust Pie. For filling, in a large bowl stir together brown sugar, flour, melted butter, and orange peel. Add grapes and pears; toss.
  2. On lightly floured surface, slightly flatten 1 ball of pastry. Roll dough from center to edges into 12-inch circle. Wrap pastry around rolling pin; unroll in 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch. Trim even with rim of pie plate. Pour filling into pastry. Roll remaining dough into a circle about 12 inches in diameter. Cut slits in pastry to allow steam to escape. Place pastry on filling; trim to 1/2 inch beyond edge of pie plate. Fold top pastry edge under bottom pastry. Crimp edge as desired. Place on baking sheet.
  3. In small bowl combine egg white with 1 tablespoon water. Brush top of pie with egg white mixture. Cover edge of pie with foil. Bake 35 minutes; remove foil. Bake 35 to 40 minutes more or until top of pastry is golden and steam is escaping from slits in top crust. Remove from oven. Cool 6 hours. Store, loosely covered, in refrigerator up to 24 hours. Makes 8 servings.
Pastry for a Double-Crust Pie
Ingredients
1/2
teaspoon salt
2/3
cup shortening
7
tablespoons water
Directions
  1. In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat using 1 tablespoon cold water at a time until all the dough is moistened (6 to 7 tablespoons total). Divide dough in half. Form each half into a ball. On a lightly floured surface, flatten 1 dough ball. Roll from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Fill as above. roll remaining dough into a circle about 12 inches in diameter. Continue as above.
Nutrition Facts (Grape and Pear Pie)
    Per serving:
  • 411 kcal cal.,
  • 20 g fat
  • (6 g sat. fat,
  • 4 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 8 mg chol.,
  • 250 mg sodium,
  • 54 g carb.,
  • 3 g fiber,
  • 20 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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