While everyone’s complaining of zucchini overload, I on the other hand, am complaining about grape overload. Our 2 year old grape plant just started producing bunches plump, fragrant grapes frosted with powdered sugar. This can be both a good and a bad problem. These grapes are wonderfully perfumed like flowers which makes them delightful to eat. However, there aren’t a whole lot of recipes that use concord grapes, besides jam. I guess the skin and seeds just complicate things by a bit.
I shouldn’t complain because what’s better than jammy pie dough scented with thyme? Especially with the flakiest crust that I’ve ever made all thanks to a french method called fraisage. In conclusion, you should make this now.
Okay so sorry for the the short post today but you probably want to get to making these pies! I’m gonna make up for that and the fact that these photos are super blurry with photos of grapes! Apparently you can’t take photos at 9pm anymore and still expect them to turn out somewhat sharp. 😐
But grapes (and a spiderweb) ! 😀
// I actually made 2 pies instead of 3, and you can see that one of them is a circle instead of a half moon shape. It’s up to you which one to do.
Squeeze the innards out of the grapes (I know that doesn't sound especially pleasing, but you get the point) and put the peels in one goal and the insides in another. Cook the insides over low heat until soft, about 10-15 minutes.
Place it in a strainer and push everything out but the seeds into the pot. Add the grape skins, sugar, vanilla, salt, and thyme. Cook over medium heat until purple, and it's soft and jammy. It should be thick. Set aside.
To make the pie crust, mix all the pie crust ingredients together, leaving 1/2 of the butter cubes whole. Add enough water until the dough comes together.
Take a handful of the dough and kinda wipe it onto a hard surface and scrape it off and put it in a pile. Repeat with the rest of the dough.
Shape into a rough circle and refrigerate for at least 30 minutes.
When ready to assemble the pies, preheat the oven to 425 F. Roll the dough about 1/4 cm thick and cut out 3 circles about 7-8 cm in diameter.
Split the filling into thirds and place it in each circle. Fold each circle in half and seal the sides down with a fork. Cut slits to let out the steam. Brush each pie with a beaten egg and sprinkle with sugar.
Bake until golden, around 20-30 minutes.