Indulge in the taste of home when you satisfy your stomach and soul with this hearty Grape and Pear Pie!
Author:Norann Oleson
Prep Time:15 minutes
Cooling Time:6 hours
Cook Time:1 hour 15 minutes
Total Time:7 hours 30 minutes
Yield:Serves 12 1x
Category:Bakery
Ingredients
Scale
2 rolled refrigerated unbaked piecrusts (or make your own pie crusts)
1/3 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons butter, melted
1 teaspoon finely shredded orange peel
5 cups seedless red or black grapes
2 medium red pears, cored and sliced (2 cups)
1 egg white
Instructions
Preheat oven to 375 degrees F.
For filling, in a large bowl stir together brown sugar, flour, melted butter, and orange peel. Add grapes and pears; toss.
Prepare pastry for double-crust pie. On a lightly floured surface, slightly flatten 1 ball of pastry. Roll dough from center to edges into 12-inch circle. Wrap pastry around rolling pin; unroll in 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch. Trim even with rim of pie plate.
Pour filling into pastry.
Roll remaining dough into a circle about 12 inches in diameter. Cut slits in pastry to allow steam to escape. Place pastry on top of the filling; trim to 1/2 inch beyond edge of pie plate. Fold top pastry edge under bottom pastry. Crimp edge as desired. Place on baking sheet.
In small bowl combine egg white with 1 tablespoon water. Brush 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 from slits in top crust. Remove from oven. Cool 6 hours. Store, loosely covered, in refrigerator up to 24 hours.
