Or, as we more affectionately referred to it all Thanksgiving day long, Grapple Pie.
My Thanksgiving adventures are long over due to show up here. I have sneakily been avoiding them since I got back to Terre Haute by giving you recipes for things like enchiladas and crackers made with half and half. In my defense, who really wants a stuffing recipe that requires turkey giblets to be made properly in December? Turkey season, whether we like it or not, has passed and Christmas is gloriously upon us. Stuffing recipes, along with pumpkin pie and candied yam recipes, are going to have to be shelved for awhile.
Grape Apple ("Grapple") Pie
From Bon Appetit's 2011 November edition
This pie takes a little bit of time. Most of it is not active time, but there is parbaking, cooling and chilling. We were running out of time and cut some corners, but even so I stayed up till 1 am finishing off the pie. So start in the morning and don't do what we did!
3 c. all purpose flour
1 Tbsp. sugar
1 1/2 tsp. kosher salt
1 c. (2 sticks) unsalted butter, chilled, cut into small cubes
1/2 c. vegetable shortening (Crisco)
1/3 c. ice water
3 lbs. "tart, crisp" apples (Pink Lady, Crispin)
1 lb. black grapes
3/4 c. + 2 Tbsp. sugar
2 Tbsp. all purpose flour
For crust, combine flour, sugar and salt in a large mixing bowl or in the bowl of a food processor. Mix well. Add chilled butter and shortening and cut into flour mixture until mixture resembles coarse meal. If using a food processor, pulse until dough forms coarse meal. Slowly add ice water, continuing to pulse or cut dough until dough forms. If dry, add more ice water by teaspoons until dough forms, but don't let it get sticky. Divide dough into two equal balls, then flatten into disks. Bits of butter should be seen in the dough. Wrap disks in plastic and chill in refrigerator (NOT FREEZER--like I might have done...) for at least 1 hour and up to 2 days.
Once dough is chilled, remove from fridge and immediately roll out dough into a round large enough to fill a 9 inch pie pan. Transfer to pie pan and trim dough to edge of dish, with no dough left hanging over. Work quickly so dough does not warm up much. Place pie dish and dough into freezer and freeze till firm, roughly 10-15 minutes.
Meanwhile, add dough scraps to other ball. Roll out dough to form pie lid, about a 12 inch circle, again working quickly so dough remains cold. Slide onto a parchment paper covered baking sheet and return to fridge to chill.
To parbake the bottom crust, preheat oven to 375°. Line dough with parchment paper and fill with dried beans. Place in oven and bake 25-30 minutes, or until edge just start to turn golden. Remove parchment paper and beans. If bottom has puffed up, prick in a few places with a fork. Return to oven and continue to bake another 20-25 minutes, until crust is a deep golden brown. Transfer to wire rack and let cool to room temperature.
While crust is cooling, peel, core and thinly slice apples. Halve grapes and remove any seeds if present. Combine apple slices, grapes, sugar and flour in a large saucepan, mix well. Cook on stove over medium-low heat, stirring often for 30-40 minutes. Fruit should begin to look translucent and juices will thicken. Remove from heat and allow to come to room temperature. While cooling, decoratively cut top crust dough, reserving cutouts to place on top as more decoration. Return to fridge.
Once mixture has cooled, preheat oven to 375°. Pour filling into parbaked pie crust. Carefully transfer refrigerated top crust over filling. Cut off overhang and press crusts closed. Place reserved cutouts over top, pressing lightly to make sure cutouts stick. Place pie on rimmed baking sheet to catch any drips.
Bake pie at 375°, until juices are bubbling and crust is a pretty golden brown, 55-60 minutes. Transfer to wire rack to cool. Whew, enjoy!