Peach & Grape Pie
Do you ever make something sort of by accident or out of necessity (who is it that said “necessity is the mother of all invention”?). Well, that happened to me a few weeks ago. I was going to make a peach pie for Thursday game night. I was already into the process when I realized we didn’t have quite enough peaches to fill a pie. I rummaged through our fruit drawer to see what I could use as “filler” and came across red grapes. Why not give it a go? It was pretty good, but needed a little tweaking. It turned out a little soupy so I needed a solution to that but the flavor was so good, it seemed worth trying again.
So let’s get to it.
The first step is cooking down the peaches. This is what took the pie from soggy mess to easily sliceable. Add your peach slices, sugar, and lemon juice to a pan.
Cook over medium heat ten to fifteen minutes until the peaches are soft, and their juices have turned into a thick syrup. Take that off the heat to cool.
While that’s cooling roll out your pie dough (I used my tried and true pie dough recipe but you can also use store-bought). Place it in your pie dish and put it in the fridge to chill while you do everything else. Cold dough = flaky crust.
At this point, you’ll want to start preheating your oven. Now on to the crumble topping! Mix together the flour, brown sugar, oats, cinnamon, and salt in a medium bowl.
Then rub in the butter with your hands until everything is combined and starts to clump together.
The final step before assembling the pie is making the fruit filling. Pour your peaches with all their juices in a bowl. Add your grapes, flour, sugar, and a pinch of salt. If your grapes are large, cut them in half.
Stir that all together.
Take your pie dish with the dough in it out of the fridge. Pour in the fruit filling and top with the crumble. Now trim the edges and crimp them or whatever decoration you’d like.
Bake for forty to fifty minutes or until the crumble and crust has browned.
Let the pie cool at least two hours before serving. This will ensure slices can be cut evenly without a bunch of soupiness (Paul and Mary would be so proud!).
I love this pie because it has several interesting elements. Since the grapes aren’t cooked before being added to the filling, they add a nice pop of texture and juiciness. The crumble topping adds some crunch and the peaches paired with the grapes are really a great combo!
What have you paired in a pie that was surprisingly tasty?
- 1 pie dough recipe
- 4 cups peeled peach slices
- 1/2 cup sugar
- juice of 1 lemon
- 2 cups seedless red grapes
- 1 tablespoon sugar
- 3 tablespoons flour
- 1/4 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup dark brown sugar
- pinch of salt
- 1/4 teaspoon cinnamon
- 1/4 cup (1/2 a stick) unsalted butter
- Add peach slices, sugar, and lemon juice to a pan. Cook over medium 10-15 minutes until the peaches are soft, and juices have turned into a thick syrup. Cool.
- Roll out pie dough and place in pie dish. Chill in the fridge.
- Preheat oven to 375°.
- Mix together flour, brown sugar, oats, cinnamon, and salt in a medium bowl. Rub in butter until combined and clumpy.
- Pour peaches with juices in a bowl. Add grapes, flour, sugar, and a pinch of salt. Stir.
- Pour fruit filling in chilled pie dough and top with crumble. Trim edges and crimp.
- Bake 40-50 minutes or until crumble and crust is browned.
- Cool at least 2 hours before serving.