Apple, pear, and grape pie
Updated: Apr 27, 2019
This pie filling is made of apples, pears, and grapes - a delicious combination of fruits with a spectacular (and all natural) colour!
This pie filling has multiple steps so can take a while to assemble, but you can put it together in advance and store the filling in the fridge for a couple of days prior to assembling.
Personally I like this pie better when I can get a bit of top crust in every bite, so I just broke apart the braiding around the edge to be able to distribute to each bite, but you could just simplify your top crust and do one big crust with a few slits to let steam out or a lattice top instead.
Pie dough of your choice (enough for a bottom crust and a top crust)
3 cups Concord grapes, washed
~1 1/2 cups water, to boil the grapes in
2 tsp lemon juice (divided)
1 1/2 cup sugar
3 tbsp all purpose flour
1 tbsp cornstarch
1/2 tsp cinnamon
Apple & pear filling:
Reserved water from boiling grape skins
1 tsp lemon juice
3 apples (I used lobo)
1/2 cup sugar
2 tbsp cornstarch
2 tsp cinnamon
Set yourself up with 2 bowls and squeeze your grapes so that the inside of the grape goes into one bowl, and then put the grape skins into the other bowl. This bit is tedious, I did it while watching tv.
Once all your grapes are separated so the skins are in one bowl and the insides are in another bowl, transfer the insides to a small saucepan and the skins to a medium saucepan. Add about 1 1/2 cups water to the grape skins. Add 1 tsp lemon juice to each pot. Set both pots to medium heat and bring to a boil then lower to medium low heat to simmer for 5-10 minutes, until most of the seeds have separated and floated to the surface of the grape insides. Stir both pots occasionally with a wooden spoon. The water with the grape skins in it should turn a nice deep purplish colour.
Set a fine mesh strainer over a large bowl and pour the grape skins into the mesh strainer. Reserve water from boiling grape skins and set grape skins into another bowl. Move mesh strainer so it’s over the bowl with the skins and pour the grape insides into the strainer. Use a spoon to stir that around and to press against the strainer to get as much of the pulp as possible. Throw out the seeds.
You should now have the skins and grape pulp in the same bowl, add remained of grape filling ingredients (sugar through to cinnamon) and mix to combine. Leave to cool to room temp before using and if making this ahead of time, store in an airtight container in the fridge for up to 3 days.
Apple & pear filling:
Add 1 tsp lemon juice to reserved water from boiling grape skins. As you thinly slice the apples and pears, add slices to the reserved water. This will prevent them from browning and instead dye them a lovely fuchsia colour! Set sliced fruit aside for at least an hour so it can absorb the colouring.
Using a spaghetti strainer, drain the fruit slices and discard the water. Put fruit slices back into the bowl and mix the rest of the ingredients in (sugar through to cinnamon). Allow to rest for at least an hour or if making ahead, transfer to an airtight container and store in the fridge for up to 2 days.
Assembling the pie:
Preheat oven to 400F and line a baking tray with tinfoil. Place pie dish onto baking tray (this is so that any juices that spill out won’t make a big mess in the oven).
Roll out pie dough and line pie dish.
Using a slotted spoon scoop about 2/3 of the fruit slices into the pie, try to keep the layer of fruit slices fairly even.
Pour grape filling over the fruit slices.
Again using the slotted spoon, gently arrange the rest of the fruit slices over top of the grape filling.
Roll out second pie dough and cut slits into centre or use a cookie cutter to cut shapes out if desired (you want steam to be able to escape). Use a rolling pin to transfer top crust onto pie and seal edges.*
Bake for 20 minutes then reduce temperature to 375F and keep baking for another 45-55 minutes. If you scan see the filling, it should be bubbling up between the fruit slices. At the 20 minute mark when you lower the temp, if you notice the edges are getting a little dark already you can use tin foil to make a pie shield (basically leave the middle exposed and have foil loosely tented all around the edges).
Allow pie to cool for at least 5 hours before serving. Can be stored in the fridge for up to 7 days if tightly covered with plastic wrap, or up to 3 months in the freezer. Pie is best served at room temperature.
* I baked my pie top separately on a baking tray as per the instructions from piesareawesome.com and then added it onto the pie as soon as the bottom part of the pie came out of the oven and pressed down gently all around the edges to seal it.