Concord Grape Pie
One two-crust pie
Pie crust:
1/3 cup room-temperature water
4 tsp cornstarch
2 ¼ cups all-purpose flour
4 tsp granulated sugar
½ tsp kosher salt
1 ½ tsp ground ginger (I also add a few pieces of crystallized ginger)
20 Tbsp unsalted butter (2 ½ sticks), cut into small pieces
¼ cup cold buttermilk
Filling:
6 cups concord grapes, rinsed (should give you about 4 cups pulp)
1 Tbsp fresh lemon juice (you can also try a flavored balsamic such as blackberry or ginger)
1 cup granulated sugar
5 Tbsp all-purpose flour
3 Tbsp cornstarch
½ tsp ground allspice
½ tsp ground cinnamon
½ tsp fine sea salt
1 ½ Tbsp unsalted butter (cut into small pieces)
1 egg mixed with 1 Tbsp water (to brush over the top crust before baking)
1) In a small microwavable bowl, whisk together the water and cornstarch. Microwave on high for a total of 40 seconds, stirring once after 20 seconds. Let cool for five minutes and then chill in the freezer for 10 minutes while you start the pie dough.
2) In a food processor, pulse together the flour, sugar, salt and dried ginger.
3) Add the butter to the processor and pulse until the butter is broken down and the mix looks like lumpy sand.
4) Add the chilled cornstarch mix and the buttermilk and pulse until mix just starts to come together.
5) Dump the mixture into a medium bowl and gather the dough together by lightly squeezing it into a ball. Divide the dough into two discs, wrap each in plastic wrap and chill at least 2 hours before use.
6) Roll out one of the dough discs to 1/8-inch thickness and line your pie plate with the dough leaving the overhang. Place the plate in the refrigerator to chill. Roll the second disk to 1/8-inch thickness and chill on a cookie sheet while you make the filling.
7) Squeeze the grapes to release the pulp into a medium pan. Set aside the skins. Bring the pulp to a full bowl and then press through a sieve to remove and discard the seeds. Stir the reserved skins into the seedless pulp and set aside to cool to room temperature.
8) Preheat your oven to 425 degrees.
9) Whisk together the sugar, flour, cornstarch, spices and salt. Fold into the cooled grape mix.
10) Pour the mix into the chilled pastry, dot with the 1 ½ Tbsp butter pieces and top with the chilled pastry top crust. I prefer to lattice the top (if you have the time). Brush top with egg wash and sprinkle with sugar (if desired).
11) Bake for 15 minutes and then reduce the heat to 350 degrees and continue to bake for 40-45 minutes until filling is bubbling and top is golden brown.
