harvest coronation grape pie
Woo hoo! The autumnal equinox arrived last week,coinciding with a full moon. Yes, a true Harvest Moon shone up in the sky as we tripped into Fall, just like Neil Young sings about!
Time for pumpkins, pears, plums, oh please make me stop.… o.k. how about grapes? Yes, Coronation grapes are now arriving in our farm stands and stores, sidling up to the peppers and peaches (I know, I’m back to the “p’s” again). Today I bought 2 boxes of these tasty grapes at The Root Cellar, a great local green grocer, so I rushed home to make a Harvest Coronation grape pie.
I first fell in love with the Coronation grape, and this pie, about 15 years ago when I came upon them at a vendor's stand at the Granville Island Market in Vancouver. He was a handsome tomato grower from the Okanagan that would come regularly in the Summer and Fall to market and all the women would swarm his stand, because he had incredible heirloom tomatoes. (That’s my story and I’m sticking to it). One Saturday he also brought Coronation grapes and offered some cards with a recipe for a pie. I bought some grapes and gave it a try and wow wee, was I happy I did. And so were the rest of my pie loving family. It couldn’t be simpler to make or more delicious. It’s jammy, sweet, intense grapey flavour can be described with any full bodied big wine adjective you can come up with! So don’t think twice, grab a bunch and bake a pie because I want to “see you dance again” too.
- 1 double pie crust pastry recipe (try my “Go To Dough” if you don’t have a favorite of your own)
- 1/2 cup of sugar
- 2 1/2 tablespoons of corn starch
- 1 tablespoon freshly squeezed lemon juice
- 4 cups of Coronation grapes
- 1 teaspoon of butter
Roll out 1 layer of your your pie pastry and line a 8 or 9 inch pie plate.
Keep chilled while preparing the filling.
Mix sugar and cornstarch together in a bowl.
Pour over grapes.
Stir in the lemon juice and gently toss.
Top with the butter and cover with the second rolled out pie pastry.
Cut vents in pastry or make a pretty pattern of your own design.
(If desired, you can add an egg wash on top of your crust to make your pie "shine". Just mix together an egg yolk and a tablespoon of milk, cream or water and brush it gently on top of your crust.)
Bake for approximately 1 hour at 375 F until golden brown and bubbling throughout.
Let cool completely before slicing.
That's it! Easy as (yet another "p" word)!
Cooks note: If you're not wanting to attempt a pie, this recipe easily converts into tartlets. Just use cookie cutters that suit the size of your tart or muffin tin, press the dough firmly into your tins, fill them up most of the way with the grape mixture, then use a slightly smaller size cutter to punch out tops to cover the tarts with.
Depending on the size of your tarts they may take anywhere from 20 minutes to 1/2 an hour to bake (at 375 F) so you'll have to keep an eye on them. I also suggest you pop them out of the tins while still quite hot as the sticky grape goodness makes them difficult to lift out once cooled.