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- 1 recipe Pastry for Double-Crust Pie, recipe below, or 2 rolled refrigerated unbaked piecrusts
- 1/3 cup all-purpose flour
- 1/4 cup packed brown sugar
- 2 tablespoons butter, melted
- 1 teaspoon finely shredded orange peel
- 5 cups seedless red or black grapes
- 2 medium red pears, cored and sliced (2 cups)
- 1 egg white
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.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup shortening
- 7 - 8 tablespoons water
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.
- Servings Per Recipe 8,
- cal. (kcal) 411,
- Fat, total (g) 20,
- chol. (mg) 8,
- sat. fat (g) 6,
- carb. (g) 54,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 4,
- Trans fatty acid (g) 2,
- fiber (g) 3,
- sugar (g) 20,
- pro. (g) 5,
- vit. A (IU) 146,
- vit. C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 81,
- sodium (mg) 250,
- Potassium (mg) 220,
- calcium (mg) 30,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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