Grape Pie Serve this fruity dessert with sweetened whipped cream topped with a sprinkling of chopped walnuts. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 12, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Cool Time: 6 hrs Bake Time: 55 mins Total Time: 45 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 recipe Pastry for Double-Crust Pie or 2 refrigerated unbaked piecrusts ½ cup packed brown sugar ⅓ cup all-purpose flour 2 tablespoon snipped fresh sage or 1 teaspoon ground sage 7 cup seedless red or black grapes, halved ¼ cup port wine or red grape juice 1 egg white 1 tablespoon water Pastry for Double-Crust Pie 2 ¼ cup all-purpose flour ¾ teaspoon salt ⅔ cup shortening Water Directions 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. 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. 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. Pastry for Double-Crust Pie 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. Food Processor Directions: 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. Rate it Print Nutrition Facts (per serving) 453 Calories 18g Fat 69g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 453 % Daily Value * Total Fat 18g 23% Saturated Fat 4g 20% Sodium 235mg 10% Total Carbohydrate 69g 25% Protein 5g Vitamin C 14.8mg 74% Calcium 40.4mg 3% Iron 2.5mg 14% *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.