My obsession with weird pie started when the Hub asked me,
“How come we don’t ever see ‘Pear Pie’?”
And, then, just the other day, someone entered ‘weird pie’ into a search engine and they found my blog. I don’t think they left a comment, however, which is too bad. I hope they found what they were looking for.
I’ve played with different pie crusts, taken a few pie classes, bought all the gadgets and have become obsessed with PIE. I even set a goal in 2006 to make a different (often ‘weird’) pie each month. I have to admit that lately I cheat with the crust; the rollup store-brand is just fine for me. I am more interested in the insides. IT’S THE INSIDE THAT COUNTS! Isn’t that right, Mom?
Nowadays, you can find pear pie everywhere, or so it seems; but just a few short years ago, you never saw it at all. Why, yesterday, I saw cranberry-pear pie on the cover of something at the grocery store (don’t even attempt to try and pull up the Family Circle mag website – impossible long to load!)
Perusing the fresh fruit section of the grocery store I frequent, I thought about the Poor Papaya. Why not?! and googling such, I find more than a few recipes! I DO love the internet… So, I will definitely create one of these for this week’s feasting festivity.
Somewhere, however, I promised Anna my recipe for Grape Pie. Please try it – you’ll not only love the color, you’ll love the taste. And using fresh grapes to prepare for this is WHOLE lot easier than pitting cherries! and shouldn’t stain your fingers. but yea, blueberries from the frozen bag are easy, too…
Grape Pie (*source unknown!)
4 cups halved seedless red (or black) grapes (~2#)
2/3 cup sugar
1/2 tsp cinnamon
3 Tbsp cornstarch
2 Tbsp lemon juice
1 Tbsp grated lemon peel
pastry for double crust pie
2 Tbsp butter
(and half-n-half and cool sugar if you got it…)
In saucepan, combine grapes, sugar and cinnamon; tossing to coat and letting stand for ~15 minutes. Combine cornstarch, lemon juice and peel and stir this into the grapes. Turn on the heat and bring to boil; cook & stir for ~2 minutes or til thickened.
Line pie plate with dough. Add filling. DOT WITH BUTTER. Place top dough, cut slits, trim seal & flute the edges. Brush with half-n-half and sprinkle the ‘cool’ sugar (like Domino’s demerara cane sugar).
Cover edges loosely with foil. Bake at 425 degrees for 20 minutes. Reduce heat to 350 degrees, remove foil and bake 30-35 min til golden. Cool on wire rack.
* I copied this recipe down in my own handwriting and I failed to note where I found it! So I apologize for publishing without true source of origin…