sweet southern grape pie

Name: Sweet Southern Grape Pie
Cook time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 - refrigerated unbaked piecrusts; 1/2 cup(s) brown sugar; 1/3 cup(s) all-purpose flour; 2-3 tablespoon(s) snipped fresh sage or 1 teaspoon ground sage; 7 cup(s) seedless red or black grapes, halved; 1/4 cup(s) port wine or red grape juice; 1 - egg white; 1 tablespoon(s) water

7 Pinches 1 Photo

Chrystal Cackler

Huntsville, AL

Updated on Jul 16, 2015

Obtained online.

Rate

prep time

cook time 1 Hr

method Bake

yield 8 serving(s)

Ingredients

2 - refrigerated unbaked piecrusts
1/2 cup brown sugar
1/3 cup all-purpose flour
2-3 tablespoons snipped fresh sage or 1 teaspoon ground sage
7 cups seedless red or black grapes, halved
1/4 cup port wine or red grape juice
1 - egg white
1 tablespoon water

How To Make sweet southern grape pie

Step 1

Preheat oven to 375 degrees F. Prepare Pastry for Double-Crust Pie. For filling, in a large bowl stir together brown sugar, flour, and sage; stir in grapes and port wine.

Step 2

Transfer the filling to the pastry-lined pie plate. Roll remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place pastry on the filling; trim to 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Place pie on a baking sheet.
Step 3

In a small bowl combine egg white and water. Brush top of pie with egg white mixture. Cover edge of pie with foil. Bake for 25 minutes; remove foil. Bake 30 to 35 minutes more or until top of pastry is golden brown and filling bubbles through slits in crust. Remove from oven; cool at least 6 hours. Pie can be baked up to 24 hours ahead. Loosely cover and store at room temperature.
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