The Grape Escape.
Do you ever get stuck in a rut? All your favourite shows are on hiatus, you're eating the same boring meatloaf every monday, all your socks are white, you order the same entree at the same restaurant every date night, the Tim Horton's barista finishes your sentences and even your shampoo is boring you.
You need to mix it up! Routine is efficient, but, without any relief, it becomes stale and uninteresting. Be spontaneous, take chances, experiment and try new things. I'm not saying you need to go out and buy a motorcycle, dye your hair blue or go skydiving.
There are safer ways to be adventurous, ways that don't result in road rash or parachute failure. Try out that new Indian restaurant around the corner, give meatloaf night a rest, give that new latte a taste test and buy some polka dots socks for crying out loud!
Or maybe try putting some grapes in your pie. Never heard of it? Now you have! Sound weird? It's delicious!
Great Grape Pie
Source: My imagination.
2 cup flour 1 tsp salt 1 cup unsalted butter, cold 1/2 cup milk 1 tbsp vinegar
6 cups grapes of choice 1 tbsp lemon juice 3/4 cup granulated sugar 3 tbsp quick cooking tapioca
1 egg 1 tbsp water 1 tbsp granulated sugar
Note: I used three different varieties of seedless grapes: green, red and sable. I would suggest using seedless grapes for the best filling texture.
Butter a 9 inch pie pan then set it aside.
In a large bowl whisk together the flour and salt. Cut in the butter using a pastry blender or two knives until it resembles course crumbs. In a small measuring cup add the vinegar to the milk then drizzle it over top of the flour mixture. Using a spatula lightly stir and fold the liquid into the dry ingredients until it becomes a workable dough.
Using your hands quickly form the dough into two equal balls. Cover them each with plastic wrap and refrigerate them for at least a couple hours or overnight.
Unwrap one half of dough and place it on on a lightly floured surface. Roll it out using a floured rolling pin into a circle about 12 inches in diameter. Roll the circle back onto the rolling pin and use it to transfer the pastry into the prepared pie pan. Smooth it into the corners with your fingers then cut off the excess with a sharp knife.
In another large bowl toss your grapes with lemon juice. In a small bowl mix the sugar and tapioca together then add it to the grapes. Mix that in then let it sit for 15 minutes. Butter the bottom and sides of the bottom pie shell then fill it with the grape filling and smooth them out.
Preheat the oven to 350 degrees and position a rack in the lower third of the oven.
In a small bowl beat together the egg and water. Roll out the other ball of pastry dough the same way you did before except this time cut little polka dots out with a pastry tip. Carefully roll the dotted dough back onto the rolling pin and place it on top of the grape filling. Center the top crust then seal the edges with some water and press the edge securely. Cut off the excess and, using your floured knuckles, form the edge into a pretty fluted pattern. Brush the top with the beaten egg wash and sprinkle it with the reserved sugar.
Place the pie pan on a baking sheet and bake it for about 50 minutes until the top is golden brown. Transfer the pie to a cooling rack and let it sit for at least 1 or 2 hours before serving. Enjoy!