DIRECTIONS

Basic pie pastry:
(Makes enough for a double-crust 9-inch pie)
In a large bowl combine the flour, sugar and salt. Using the largest holes on a box grater, grate the shortening and butter into the flour mixture. Sift the mixture through your fingers until it is crumbly. Stir in the cold water, adding just enough so the pastry comes together in a ball. Divide the dough into two disks, wrap with plastic and chill until ready to use.

Pie Filling:
Preheat oven to 425 F. Line a 9-inch pie plate with pastry. Brush the bottom unfilled pastry with a beaten egg and refrigerate for 5 minutes. Remove from refrigerator, cover with foil, weigh down with rice or pie weights and bake for about 7-10 minutes. In a medium bowl, stir together the grapes, sugar, cornstarch, cinnamon and salt. Pour into the pastry. Sprinkle with the lemon juice and dot with the butter. Top with the remaining pastry and press to seal. Flute the edges and cut vents into the top of the pie. Bake in preheated oven for 10 minutes, then reduce the heat to 350 F and cook 30 to 35 minutes more, or until the filling in the center is bubbly.

Ingredients

Basic Pie Pastry:
3 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup cold vegetable shortening
1/4 cup cold butter
6 to 7 tablespoons ice water
1 egg, beaten

Pie Filling:
5 cups black California grapes, halved
1/2 cup sugar
4 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 tablespoon fresh lemon juice
2 tablespoons butter

DIRECTIONS

Basic pie pastry:
(Makes enough for a double-crust 9-inch pie)
In a large bowl combine the flour, sugar and salt. Using the largest holes on a box grater, grate the shortening and butter into the flour mixture. Sift the mixture through your fingers until it is crumbly. Stir in the cold water, adding just enough so the pastry comes together in a ball. Divide the dough into two disks, wrap with plastic and chill until ready to use.

Pie Filling:
Preheat oven to 425 F. Line a 9-inch pie plate with pastry. Brush the bottom unfilled pastry with a beaten egg and refrigerate for 5 minutes. Remove from refrigerator, cover with foil, weigh down with rice or pie weights and bake for about 7-10 minutes. In a medium bowl, stir together the grapes, sugar, cornstarch, cinnamon and salt. Pour into the pastry. Sprinkle with the lemon juice and dot with the butter. Top with the remaining pastry and press to seal. Flute the edges and cut vents into the top of the pie. Bake in preheated oven for 10 minutes, then reduce the heat to 350 F and cook 30 to 35 minutes more, or until the filling in the center is bubbly.

Notes

California’s fresh grape farmers enjoy their product as much as anyone. The tradition of family farming brings a strong sense of stewardship to their work as each generation learns a respect for the land, for the art of growing fresh grapes, and for the traditions handed down through the years. This traditional recipe comes from Margaret Zaninovich, whose family has been growing fresh grapes in California for 100 years.

This is a Vegetarian recipe

Servings

serves 8

Nutritional Information

Nutritional analysis per serving: Calories 550; Protein 6g; Carbohydrate 71g; Fat 28g (46% calories from Fat); Saturated Fat 10g; (16% calories from Saturated Fat); Cholesterol 25mg; Sodium 300mg; Fiber 2g.