Grape and Apple Pie Recipe

With red and green seedless grapes going on sale this week, I thought that it would be a great idea to show you a recipe that incorporates these crisp and juicy grapes from Castle Rock Farms in California’s San Joaquin Valley. Check it out! And let me know what you think.

Grape & Apple Pie Recipe
By: Castle Rock Vineyards

1 pkg. pre-made pie crusts (top and bottom crust)
¼ cup all purpose flour
1/3 cup packed brown sugar
2 Tbsp. butter, melted
1 tsp. lemon peel, finely shredded
5 cups red seedless grapes, left whole
2 cups pre-sliced apples with skins
1 egg white
1 Tbsp.+ 1 tsp. water


Preheat oven to 375°. Prepare 9” pie plate for pie crust. For filling, in a large bowl stir together flour, brown sugar, melted butter and lemon peel. Stir in grapes and apples.

On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edges into a 12” circle. To transfer pie dough, wrap it around the rolling pin; unroll into 9” pie plate. Ease crust into pie plate, being careful not to stretch dough. Trim dough even with rim of pie plate. Transfer the filling to crust-lined pie plate. Roll remaining dough ball into a circle about 12” in diameter. Cut slits to allow steam to escape. Place dough on the filling; trim to 1/2 “ beyond edge of plate. Fold top dough edge under bottom dough edge. Crimp edge as desired. Place pie on a baking sheet.

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 35 minutes; remove foil. Bake for 35-40 minutes more or until top of pastry is golden brown and you see steam escaping from slits in crust. Remove from oven and cool at least 6 hours. Pie can be baked up to 24 hours ahead. Loosely cover and store refrigerated. Makes 8 servings.

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