Grape Pie? Really? Yes.

By DUZE @BakingBackwards
October 9, 2011
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Author Notes: Recently I attended a potluck corn roast in the country. There were countless pies. I had them all. This is my version of the best one -- a Niagara wine grape crumble.DUZE @BakingBackwards

Serves: me

crumble topping

  • 2/3 cup light spelt flour
  • 1/2 cup cane sugar, organic
  • 1/8 cup dark brown sugar, organic
  • 1/2 cup rolled oats, organic
  • 1 dash fine sea salt
  • a few turns of a pepper mill
  • 1/3 cup extra virgin olive oil, organic
  • 1/3 cup organic butter, cubed
  • 1 1/2 teaspoons organic cinnamon
  • 1/2 teaspoon organic vanilla extract

grape filling

  • 1 sack/clamshell organic seedless concord grapes
  • 1/2 cup organic cane sugar
  • 1/2 teaspoon cinammon
  • 2 tablespoons organic butter, broken into bits
  • 1-2 drops organic vanilla extract
  • 1 dash fine sea salt
  1. Preheat oven to 370 F. Using a fork, evenly mix/mash all crumble topping ingredients in a medium sized mixing bowl. Set aside.
  2. In a pie plate, combine rinsed, de-stemmed grapes with remaining ingredients of "filling". Top with crumble mix until entire pie plate is covered in crumble.
  3. Bake at 370 until crumble bubbles and top lightly browns. Serve hot or cold with a scoop of vanilla ice cream. Enjoy!

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