October 20, 2009

Grape and Pear Pie

1 recipe for Double pie crust or 2 rolled refrigerated unbaked pie crusts
1/3 c. flour
1/4 c. packed brown sugar
2 tbsp. butter, melted
1 tsp. shredded orange peel
5 cups whole seedless black or red grapes
2 med. red pears, cored and sliced (2 cups)
1 egg white

Preheat oven to 375. Prepare pastry for double crust pie. For filling, in large bowl stir together brown sugar, flour, melted butter, and orange peel. Add grapes and pears; toss.

On lightly floured surface, slightly flatten 1 ball of pastry. Roll dough from center to edges into 12 inch circle. Transfer into 9 inch pie plate. Trim even with rim of pie plate. Pour filling into pastry. Roll remaing dough into a circle about 12 inches in diameter. Cut slits in pstry to allow steam to escape. Place pastry on filling; trim to 1/2 inch. beyond edge of pie plate. Fold top pastry edge unter bottom pastry. Place on baking sheet.

In small bowl combine egg white with 1 tbsp water. Brush on top of pie with egg white mixture. Cover edge of pie with foil. Bake 35 minutes; remove foil.  Bake 35 to 40 minutes more or until top of pastry is golden and steam is escaping fro slits in t top crust. Remove from oven. Cool 6 hours. Store, loosely covered in fridge up to 24 hours.

No comments:

Blog Widget by LinkWithin