Apple Grape Pie

The days have notably become cooler, having us grab our scarves and retreating by the wood burning stove. Even though, I haven’t been one for the cooler seasons, there’s a part of me that’s missing that All-American Fall. Climbing trees searching for the perfect apples of varieties you can’t find in a supermarket, being enveloped in a sea of ember and fire-red tinted trees or enjoying a steaming cup of apple cider along perhaps an apple cider or pumpkin spiced cake. There’s not doubt I’ve been enjoying myself here in Portugal, picking grapes and making wine, but after reading of John Bunker’s beautiful apple farm I missed home and needed to do something to bring it to me.

How could I possibly bring the comforting flavors of an American Fall here, well with pie of course. A pie is not a pie in Europe, it is more of a Tart, not nearly overflowing with enough fruit or baked to golden perfection. Yes, my classic Apple Pie was calling my name, but it needed a Portuguese twist. Of course those bright purple and green grapes, glistening under the sun would be the perfect complement.

There’s no fuss or delicate details when it comes to pie, yet it manages to always conjure up beautiful memories and hug me with comforting flavors, making me satisfied. The aroma of cinnamon filled the air, getting stronger as the pie baked dragging curious noses into the kitchen.

“Wow, look at  that! It’s beautiful, and big. This smell just makes me so happy”, my grandma said, as she couldn’t stop staring and breathing in the spicy steam releasing from the pie.

I couldn’t help, but smile. Such a simple thing as pie, not only brought me utter joy, but managed to bring my distracted family together. The solution to anything in my life will always be a warm slice of pie.

I managed to hand-pick these few apples from the orchard. It seems most apple trees didn’t produce as much fruit as past years, but the amount of grapes this year makes up for it.

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Apple Grape Pie

Ingredients

Double Crust – Your favorite Pie Dough

2 pounds – Apples {peeled, cored + cut into 1/2″ slices – I used a mixture of Macintosh & Gala}

1 pound – Grapes {I used a combination of dark + green grapes}

1/2 cup – Brown Sugar

2 tablespoons – All Purpose Flour {plus more for surface}

1 teaspoon – Ground Cinnamon

1/8 teaspoon – Ground Cloves

2 tablespoons – Unsalted Butter {cut into 1/2″ pieces}

1 large – Egg {whisked with a dash of water}

Sugar {for sprinkling}

Recipe 

Make your pie dough according to the directions, allowing it to chill in the refrigerator for at least 30 minutes before using. Pre-heat your oven to 375*F. Lightly flour a clean surface, sprinkled some cinnamon and roll out one piece of the dough to fit a 9″ pie plate {about 12″ in diameter}

In a large bowl, combine the apples, grapes, sugar, flour, cinnamon and cloves. Fill your pie shell with the fruit, creating a mound that is higher in the middle, and dot with butter. Roll out the other piece of dough onto the lightly floured-cinnamon surface to about 12″ in diameter. Trim and crimp the edges with a floured fork. Create slits a the top of the pie, lightly brush with the egg wash and sprinkle with sugar.

Bake until the crust is a golden brown, rotating halfway {about 1 hour} Cool on a wire rack.