Grape and Pear Pie

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

Grape and Pear Pie
Prep Time:
30 mins
Cool Time:
6 hrs
Bake Time:
70 mins
Total Time:
30 mins
Servings:
8

Ingredients

  • 1 recipe Pastry for Double-Crust Pie, recipe below, or 2 rolled refrigerated unbaked piecrusts

  • cup all-purpose flour

  • ¼ cup packed brown sugar

  • 2 tablespoon butter, melted

  • 1 teaspoon finely shredded orange peel

  • 5 cup seedless red or black grapes

  • 2 medium red pears, cored and sliced (2 cups)

  • 1 egg white

Pastry for a Double-Crust Pie

  • 2 cup all-purpose flour

  • ½ teaspoon salt

  • cup shortening

  • 7 tablespoon water

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

  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 (per serving)

411 Calories
20g Fat
54g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 411
% Daily Value *
Total Fat 20g 26%
Saturated Fat 6g 30%
Cholesterol 8mg 3%
Sodium 250mg 11%
Total Carbohydrate 54g 20%
Total Sugars 20g
Protein 5g
Vitamin C 4.1mg 21%
Calcium 30.3mg 2%
Iron 2.2mg 12%
Potassium 220mg 5%
Fatty acids, total trans 2g
Folate, total 80.6mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.