Apple & Grape Tart
Apples and grapes baked together for a tart or a pie are a perfect combination for holiday dining.
- Prepare Pie Crust see notes
- 1 pound seedless grapes darkest you can find
- 8 cups apples peeled, sliced 1/2 inch (gala or crispin, see note)
- juice of one lemon
- 1 tablespoons sugar
- 2 tablespoons brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 tablespoons instant tapioca
- pie crust see below
- leaf pie cutter or any decorative cutter you think would be fun
- 1 regular pie pan
- milk and a pastry brush milk helps the top crust turn golden
- raw sugar for dusting
Peel, core and slice apples. If apples are especially tart, slice medium thin.
Mix with lemon juice, sugar, cinnamon, nutmeg, tapioca.
Set apples aside. Slice grapes in half, lengthwise.
Roll slightly more than half dough out and place in pie pan or tart pan. This recipe is enough for an average sized pie. If making in tart pan, you may have apples and dough left over, perfect for making a few small hand pies.
Fork the dough all over bottom.
Fill pie with apples and and add grapes on top, randomly.
Roll remaining dough, use cookie cut out for topping, making sure that you can see grapes through the openings.
Brush cream or milk over the top dough and sprinkle with raw sugar.
Bake at 400 degrees for 50 minutes. Check at 30 minutes. You may need to cover loosely with foil if the top is browning too quickly.
Remove from tart pan when completely cool.
Pie Crust Recipe
My rule of thumb is 6 tablespoons butter for every cup of flour. Adjust accordingly if you are making a larger deep dish pie. For each additional cup of flour, add 1 -2 tablespoons ice cold water, 1/2 teaspoon salt, 1/2 teaspoon sugar.
2 cups all purpose flour ( plus 1 teaspoon for later)
3/4 teaspoon salt
12 tablespoons cold unsalted butter
4 tablespoons iced cold water
1 teaspoon sugar (optional)
Mix salt, sugar and flour together. Freeze.
Cut cold butter into small pieces. Freeze for 15 minutes minutes.
If using food processor, put flour mixture in bowl and freeze blade.
Remove from freezer and place small pieces of butter evenly over flour and mix for 10 seconds at a time, stopping as soon as flour and butter combine to small pea size granules. Stream in cold water two tablespoons and then one tablespoon at a time, no more than 4. If using kitchen aid type mixer, use paddle attachment on low setting for one minute max.
Mix on low, just until incorporated. You want a shaggy dough that is not too wet, looks more dry than wet. Pour into a large plastic bag, or cover with plastic wrap at least one hour.
I rest my dough overnight, but this is not a must.
Take dough out 30 minutes before rolling to soften.
Roll out dough, evenly, not too thick, less than 1/4” thick and in all directions to make a circle. Do not stretch dough, because it will shrink back. Patch any cracks or holes. Use fork to make indentations.
Note: When choosing apples for pie, you want crisp, sweet apples that will not bake down leaving you with a flat pie. You can add in a few golden delicious for sweetness. I prefer to bake with mutsu, crispin, or gala. You have to taste the tartness of apple and add sugar in accordingly. I don't like a very sweet pie, so this recipe makes a more tart tasting pie.