I really enjoy baking, especially pie on Pi Day! And there’s nothing better than one made with a crust from scratch. It’s really not that difficult, just takes a little more time however it truly makes all the difference. I use half butter and half Crisco in my pie crust…I know it’s not my favorite ingredient but an all butter crust isn’t as flaky. One of my all time favorite pies is Grape Apple Pie because…well…it’s just genius…like Phish.
- 2 cups flour
- 1 teaspoon salt
- 1/2 cup (1 stick) cold butter, cut into small pieces
- 1/3 cup vegetable shortening (aka Crisco)
- 5-6 tablespoons ice-cold water
- 1 egg white, lightly beaten
- 3 pounds of apples
- 1 pound of grapes
- 1/2 cup brown sugar
- 4 tablespoons butter, cut into small bits
- 1 teaspoon cinnamon (optional)
- 1 teaspoon vanilla extract (optional)
- Heat oven to 375°F.
- Mix together the flour and salt.
- Cut the cold butter pieces and vegetable shortening into the dry mixture using only your hands, slowly adding the water, a bit at a time, until the dough starts to come together.
- Divide the dough into half, rolling out each half into a flat circle about 1/4 inch thick.
- Place one rolled-out circle in the bottom of the pie dish.
- Peel and core the apples and slice them about 1/4 inch thick. Cut grapes in half.
- In a large bowl toss apples and grapes with sugar, cornstarch, cinnamon and vanilla.
- Fill the pie with this mixture and dot with butter.
- Cover loosely with the top crust, crimping the edges. Use a fork or tip of a knife to make several vents in the top crust.
- Lightly brush the top crust with the beaten egg white.
- Place in the oven and bake for 1 hour or until golden brown. Serve while still warm topped with vanilla ice cream. ENJOY!