Fall’s Best: Apple Pie with Grapes
Years ago when I was studying abroad in London, part of my time was spent with a family in Finsbury Park. The first time my roommates and I met Graham and Julie, we were invited over for tea (or dinner, as we Americans call it). The dessert Julie made was the best apple pie I had ever eaten, and I have thought about it often ever since. But I have never tried to recreate it– until now.
When Spicehubby looked over my shoulder and asked what I was putting in my apple pie and I told him “grapes,” he sighed and shuffled out of the kitchen muttering something about me never leaving well enough alone. LOL
Sometimes he’s right, I guess. I always change recipes, trying new techniques or substituting ingredients. Sometimes it works. Sometimes it doesn’t. But this time…. Success!
I can’t remember any longer exactly what Julie’s apple pie tasted like, but this recreation is pretty darn good!
My Favorite Apple Pie
2 9″ pie pastry rounds
2 cups apple sauce (recipe here)
1 cup seedless grapes, roughly chopped
1/4 cup brown sugar
1 1/2 T butter
Preheat oven to 350°. In a pie plate, press one pastry into bottom, cover with wax paper and add pie weights. Bake for 10 minutes. Remove from oven and set aside to cool.
In a small bowl, combine grapes and brown sugar. Stir until grapes are well-coated.
Add apple sauce and grape mixture to pie plate. Cut butter into small cubes and dot the top of pie mixture. Cover with second pastry and crimp edges over edges of bottom pastry. Puncture holes in top for ventilation.
Bake for 30-45 minutes or until crust is golden brown.
Share and Enjoy! ;)