Feed a crowd with this rustic, sweet-and-savory pie.
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- Yields:
- 8 serving(s)
- Prep Time:
- 25 mins
- Total Time:
- 3 hrs
Ingredients
all-purpose flour, for work surface
- 2
recipes (4 disks) Basic Pie Dough
- 2/3 c.
granulated sugar
- 1/4 c.
cornstarch
- 1 tbsp.
chopped fresh rosemary
- 1 tsp.
finely grated lemon zest, plus 1 tbsp. lemon juice
- 1/2 tsp.
Kosher salt
- 1/4 tsp.
Freshly ground black pepper
- 3 1/2 lb.
seedless black grapes
- 1
large egg, lightly beaten with 1 tsp. water
- 3 tbsp.
Turbinado sugar
Piecrust Leaves, for garnish
Directions
- Step 1Preheat oven to 350°F. Press 2 disks of dough together. On a lightly floured surface, roll dough to a 15"-x- 20" rectangle. Transfer to a jelly roll pan and trim to a 1" overhang. Refrigerate 15 minutes.
- Step 2Whisk together granulated sugar, cornstarch, rosemary, lemon zest, salt, and pepper in a bowl. Add grapes and toss to coat. Add lemon juice and toss to combine. Transfer grape mixture to bottom crust and refrigerate while you roll out top crust.
- Step 3Press remaining 2 disks of dough together. On a lightly floured surface, roll remaining dough to a 15"-x-20" rectangle. Cut dough on the diagonal into 2"-thick strips. Lay strips diagonally across top of pie, pressing to seal at edges. Freeze 15 minutes.
- Step 4Brush top of pie dough with egg wash and sprinkle with turbinado sugar. Bake until filling is bubbling and crust is golden brown, 60 to 70 minutes. Cool on a wire rack.
- Step 5Garnish with Piecrust Leaves.
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