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Milk Street Bowtie Claire Ptak's Grape Slab Pie

Claire Ptak's Grape Slab Pie

12 Servings
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Grape pie is something that caught my eye in a Martha Stewart cookbook published in 1985. This was one of my ‘textbooks’ and I made every pie in it, at least once. Nothing can compare to the flavour of Concord or Fragola grapes, but they are not as popular because of their astringent skins and large seeds. Although this pie will take you a long time to prepare, it will be so worth it to see the purple smiles of your very satisfied friends.

Excerpt from Love Is A Pink Cake by Claire Ptak. Recipe photography credit: Maren Caruso.

12

Servings

560 grams plain flour (or 4 cups), sifted
2 tsp fine sea salt
340 grams unsalted butter (or 3 sticks), chilled
8 tbsp iced water
4 tbsp milk or cream, for brushing
4 tbsp caster sugar, for sprinkling
1.25 kg ripe Concord or Fragola grapes (or 2lb 11oz) (weight before removing stems)
1 vanilla pod, split lengthways and seeds scraped
Zest of 1 lemon
2 tbsp lemon juice
150 grams soft light brown sugar (or 3⁄4 cup)
50 grams caster sugar (or 1⁄4 cup)
5 tbsp cornflour
1⁄2 tsp fine sea salt
A couple of gratings of fresh nutmeg
2 apples, peeled, cored and chopped
For The Pastry
  • 560

    grams plain flour (or 4 cups), sifted

  • 2

    tsp fine sea salt

  • 340

    grams unsalted butter (or 3 sticks), chilled

  • 8

    tbsp iced water

  • 4

    tbsp milk or cream, for brushing

  • 4

    tbsp caster sugar, for sprinkling

For The Filling
  • 1.25

    kg ripe Concord or Fragola grapes (or 2lb 11oz) (weight before removing stems)

  • 1

    vanilla pod, split lengthways and seeds scraped

  • Zest of 1 lemon

  • 2

    tbsp lemon juice

  • 150

    grams soft light brown sugar (or 3⁄4 cup)

  • 50

    grams caster sugar (or 1⁄4 cup)

  • 5

    tbsp cornflour

  • 1⁄2

    tsp fine sea salt

  • A couple of gratings of fresh nutmeg

  • 2

    apples, peeled, cored and chopped

Directions

Claire Ptak's Grape Slab Pie

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