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- 1 recipe Pastry for Double-Crust Pie or 2 refrigerated unbaked piecrusts
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 2 - 3 tablespoons snipped fresh sage or 1 teaspoon ground sage
- 7 cups seedless red or black grapes, halved
- 1/4 cup port wine or red grape juice
- 1 egg white
- 1 tablespoon water
1. Preheat oven to 375 degree F. Prepare Pastry for Double-Crust Pie. For filling, in a large bowl stir together brown sugar, flour, and sage; stir in grapes and port wine.
2. Transfer the filling to the pastry-lined pie plate. Roll remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place pastry on the filling; trim to 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Place pie on a baking sheet.
3. In a small bowl combine egg white and water. Brush top of pie with egg white mixture. Cover edge of pie with foil. Bake for 25 minutes; remove foil. Bake 30 to 35 minutes more or until top of pastry is golden brown and filling bubbles through slits in crust. Remove from oven; cool at least 6 hours. Pie can be baked up to 24 hours ahead. Loosely cover and store at room temperature. Makes 8 servings.
- Place steel blade in food processor bowl. Add flour, salt, and shortening. Cover; process with on/off turns until most of mixture resembles cornmeal but a few larger pieces remain. With processor running, quickly add 6 tablespoons water through feed tube. Stop processor when all water is added; scrape down sides. Process with two on/off turns. Remove dough from bowl; shape into a ball. Divide in half. Continue as directed above.
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon salt
- 2/3 cup shortening
- Water
1. In a medium 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 flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time until all the flour mixture is moistened (about 8 to 10 tablespoons total). Divide dough in half. Form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough 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. Trim pastry even with the rim of the pie plate. Fill pie and continue as directed.
- Servings Per Recipe 8,
- cal. (kcal) 453,
- Fat, total (g) 18,
- sat. fat (g) 4,
- carb. (g) 69,
- Monosaturated fat (g) 8,
- Polyunsaturated fat (g) 5,
- fiber (g) 2,
- pro. (g) 5,
- vit. A (IU) 97,
- vit. C (mg) 15,
- sodium (mg) 235,
- calcium (mg) 40,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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