Friday, February 1, 2019


Rye crust: 
1 cup dark rye flour 
1 cup AP flour 
2 sticks unsalted cold butter 
2 tbsp sugar 

Add  flour in the bowl of a stand mixer (or on a clean surface if you are doing it by hand), add diced butter, sugar and mix it together with the paddle attachment on low or by hand. Mix until the butter is pea sized. Add a tablespoon of ice water and continue to do so until the dough comes together. I usually use about 3-4 tablespoons. Be careful not to add too much water, just until it starts coming together. Dump it onto a clean surface, divide into two and cover in either plastic film or parchment paper. Leave in the fridge for 30 minutes.

 5 lbs concord grapes 
1/2 cup cane sugar 
Juice from one lemon
4 tbsp cornstarch

With your thumb and pointing finger, squeeze off the skin and add the grape meat to a medium sauce pan. Set the skins aside. 

Cook the grape meat on medium high heat until the pits come to the surface. This will take about 10-15 minutes.
Transfer the meat into a sieve to catch the pits and let the juices pour into the bowl of the grape skins.

Return the grape juice and skins to the medium saucepan you cooked the grape meat in. Add sugar and lemon juice and cook on medium high heat for 5-10 minutes, stirring frequently. Mix together cornstarch and 1/2 cup water and stir it into the grapes. Cook for another 1-2 minutes, then set aside and let cool.

Roll out the dough (2) and pour the filling into your lined pie pan. Place the (2nd) rolled out dough on top, crimp the edges and put the pie in the freezer for 15 minutes.

Brush the pie with egg-wash and bake at 375F for 60-90 minutes.

Let the pie cool down before slicing.


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