Apparently… grape apple pie is a thing. I only just found this out. After going apple picking a few weeks ago, I was chatting with Food Husband Sean about what kind of pie I should make with all this fruit. I didn’t want to do my usual sour cream apple pie or a straight up apple pie…
Sean: I know what kind of pie you should make…
Me: what kind is that?
Sean: grape apple
Sean: you should totally make a grape apple pie like Diners, Drive Ins and Dives
Me: never heard of it
Sean: no, you should totally do it – they all went crazy for it on the show
Me: you’re sure? grapes and apples? together?
Sean: yes. just do it.
Well alright then.
***editors note: for the record, Sean and I are not married – a lot of people have been asking over the last month if we’re married or getting married. The answer is most emphatically, NO. lol. We’re not a couple at all – we just like going out to eat and geeking out on camera stuff. The “Food Husband/Food Wife” joke came about over a year ago when we stopped at the Edible Canada take out window and the fellow serving us said to Sean “oh, are we finally meeting your gf?”. We both started laughing and I jokingly said, “no, I’m not his girlfriend, I’m just his Food Wife”. It stuck.
After googling grape apple pie and finding out it was, in fact, a thing, I decided to give it a try to see what happened. I couldn’t find any one recipe that really made me say that’s the one! so I combined several that I came across.
Ok, this is like, the prettiest pie I have ever made in my whole life. In fact, I almost forbid everyone from eating it because I just wanted to stare at it for days. (It really did sit on the counter for the whole day despite numerous attempts to try and sneak a slice).
It’s also spectacularly tasty. I used Concord Grapes which are very sweet to begin with – I think a regular grape would have given it a much different flavour and probably required more sugar. But, happily, Concords and apples are in season (and local!) at the same time.
I also, as often discussed here regularly, don’t make my own pie crust. I buy it frozen at the grocery store. I’m hopeless with pastry and it’s faster and, frankly, 100x better than anything I produce on my own. (I use Tenderflake if you want to know – it’s what I prefer – and no, I’m not sponsored by them – it’s just what I use)
- 2 9 inch uncooked pie crusts
- 3 cups of sliced appled (I cut the slices in half as well)
- 1 cup of concord grapes (concord grapes are small so you don’t need to halve them)
- 1 tbsp lemon juice
- 2 tbsp flour
- ¼ cup sugar (you might want to up your sugar quantity if using regular grapes)
- ½ tsp ground nutmeg
- ¼ cup of milk
- 1 tsp of Demerara sugar (or regular granulated sugar)
- preheat oven to 375F
- prick the bottom of your pie crust with a fork
- toss fruit together in a bowl with lemon juice
- mix together flour, ¼ cup sugar and nutmeg and stir into fruit
- pour the fruit mixture into the pie crust
- roll out your second pie crust on a lightly floured surface and cut out shapes with a cookie cutter (I used a maple leaf)
- place cutouts on top of the fruit in any pattern you like – don’t layer too much or it might not cook through
- brush crust and cutouts with milk and sprinkle sugar over top
- bake for about 40 minutes or until the crust starts to brown and fruit is bubbling and producing liquid
- let sit for an hour before serving
I used a seedless local variety from Canada’s Okanagan region called Coronation. There are tiny little seed “nibs” like in a regular seedless grape but they’re not noticeable to anyone eating them. As these are the only variety of concords I’ve ever had, I didn’t realize many parts of the US only know concords as having seeds. If this is you, you’ll need to seed the grapes or use regular seedless grapes (although you may need to adjust your sugar quantities as concords are quite sweet to begin with)
I’m actually so proud of the photos for this post. It’s rare that I do something I’m happy with but these ones turned out so well – exactly what I had in my head. It was all shot with natural light with black foam board as a backdrop and a white foam board for a little extra bounce. It was a good day