I made a vegan crust for this recipe. If you prefer, you could follow the original recipe and make their crust with butter and shortening. I'm not by any means a pie expert. I try my best with each crust. I know the temperature has to be right when you are rolling out the dough, and that can be a challenge in a warm Florida kitchen. I hope these photos help a little. For more pie tips, check out this link when you can.
Grape and Apple Pie
slightly adapted recipe by: Karen De Masco, Bon Appetit, November 2011
Ingredients
Crust
2 1/2 cups all purpose flour
1 cup frozen Earth Balance veggie spread
Ice water
(if your spread is unsalted, add 1/2 tsp of salt)
about 1 tbsp turbinado for sugar, for sprinkling before baking (use more if you like)
Filling
3 pounds tart, crisp apples (such as Crispin or Pink Lady), peeled, quartered, cored, thinly sliced
1 pound red or black grapes, halved, seeded if needed
3/4 cup plus 2 tablespoons sugar
2 tablespoons all-purpose flour
Special Equipment:
A 9"-diameter glass or ceramic pie dish or metal pie pan
Preparation
Crust
Pulse flour, and salt in a food processor. Pulse a couple of times. Add Earth Balance spread; pulse just until coarse meal forms. Add water a tablespoon at a time; pulse until dough forms clumps, adding more ice water by teaspoonfuls if dry. Gather dough into a ball; divide in half. Flatten into disks, wrap in plastic, and chill for at least 1 hour and up to 2 days.
Roll out 1 dough disk on a lightly floured surface into an 11" round. Transfer to pie dish; press gently onto bottom and up sides of dish. Trim dough flush with edge of dish, leaving no overhang. Freeze until firm, about 10 minutes. Add scraps to remaining dough disk; roll out on parchment paper to a 12" round. Slide paper with dough onto a rimless baking sheet and chill in refrigerator.
Filling
Here I am feeling my dough. I’m checking to see if it’s got the right consistency. Mine needed a little more flour. I tossed a little more on the dough and worked it just a bit.
Put the dough in between two sheets of plastic wrap (I lifted up the top sheet so you could see how the dough looked). Press the dough flat into a disk and roll out. 
Then roll it out towards the left.
Roll it out towards the right. Continue rolling and rotating until the crust is about 3 inches larger in diameter than the rim of the pie plate
Remove the plastic wrap on top. Carefully lift the dough from the bottom wrap and place the dough around the rolling pin. Make sure your pin just doesn’t start rolling off without you having it ready. I do that sometimes. Now is when I pray that it just will magically plop on. Place the pin on top of the pie plate and roll it out.
Phew. This one did ok. Then you crimp. And crimp and crimp all around the crust. It doesn’t have to be perfect. Crimp the edges by placing the thumb on the outer side of the crust and the two index fingers on either side of the thumb in the inside of the crust. Push the thumb forward while pulling the index fingers toward you. Keep going in a clockwise direction until you crimp the whole crust. Don’t sweat it; do your best.
Prick the bottom of the pie crust with your fork. Sometimes I forget to do that. Those pies have turned out just fine.
Add in your filling. Carefully layer your pretty lattice strips. Sprinkle on some turbinado sugar.Turbinado sugar makes every thing so sparkly. 🙂
Place pie on baking sheet.
Bake pie until crust is golden brown and juices bubble, 50 minutes–1 hour.
There is nothing like the smell of a warm pie just about ready to slice. 🙂
Transfer to a wire rack to cool. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature. Serve with ice cream, if desired.
What is your favorite thing to bake for the holiday season? What is your holiday tradition?
Yummy Mummy says
I love baking with grapes. It reminds me of Tuscany, which always makes me happy 🙂 Submitted this to stumbleupon, I hope you get loads of visits.
If you get a chance, come visit me at http://www.yummymummykitchen.com
Terra says
I love the idea of grapes and apples in a beautiful warm pie! The flavor combo sounds fantastic:-) Your pie looks beautiful:-) Hugs, Terra
Paula says
I can't imagine any pie recipe taking a total of 2 hours to bake. You were smart to follow your instincts on this one. Your pie (all your Thanksgiving desserts) looks wonderful and the combination of grapes and apples in this is quite lovely.
I love your pie fluted pie plate! Looking forward to seeing all your Christmas cookies 🙂
Anonymous says
Hi, Recipe says sugar in the pastry but it's not in the ingredients? SO how much and which type did you use?
Is the extra 2 tbs of sugar in the filling for sprinkling on top? The directions don't say.
Can't wait to make this pie for christmas day, Thanks a lot. YUM!!
Savoring Italy says
Hi:)no, that sugar stays in filling. You could adjust filling sugar according to your taste. I used exactly 2 tbsp. For the crust, this one only had turbinado sprinkled on top before baking. The Bon Appetit mag recipe had it in the crust. You can also look at the original recipe link to see if you prefer that crust :)Thanks for stopping by!
Priyanka says
A wonderful pie....Have been thinking of making a pie since long, but the pastry crust scared me....thats for the help with that..
A Thought For Food says
Wow! You got such wonderful results from using Earth Balance? I'm so impressed! I will definitely have to try it!
Kiri W. says
I'm jealous of your prefect lattice! 😉 I never seem to get that right...
The flavor combination sounds wonderful, I bet the grapes add a wonderful bit of tartness.
Mari @ Mari's Cakes says
Great desserts! Love the apple and grape combination, I am sure it is delicious!
Have a great Wednesday 🙂
Lindsey @ Gingerbread Bagels says
I would have never of thought to combine apples and grapes, seriously genius! They're two of my favorite fruits. And your pie looks perfect, the crust is just beautiful. 🙂
Carol Egbert says
I'm very fond of cooked grapes, this pie looks like a winner. Thanks.
Chic & Gorgeous Treats says
Hi Lora! I have always been a silent reader since I am never really good with comments. It was a pleasure to meet your mom (Elisabeth) and I have heard so much of you. I told Elisabeth how much I adore your baking skills and that you have such good photos. And she did advise me to comment more, and guilty I know that I am not so good with it. I have been browsing through my festive baking mags too starting 2 months back and none of my project have kick start. Thanks for showing the step by step guide to moulding into the pie shell. I am not very good with that step. Till then.. you take care and hopefully I get to meet you too someday. Cheers, Jo
Shulie says
A triumph indeed Miss Lora & a glorious one at that. You smarty girlie thinking on your feet as any good baker should and adjusting the recipe. The combo is original & fanatbulous!!
Sandra says
Your pie look AWESOME! I can see why everybody was talking about it..I want one piece right now, oh well just have to make it one of these days, sooner the better lol!!! Have a great night sweetie!!
Amalia says
This sounds and looks insanely delicious! Grapes and apples are such a great combination, I just never thought of making a pie out of them. I would have eaten thirds if I had the chance 🙂
jhl says
Grapes in apple pie, genius!
I love to bake for the holidays ... and can't wait to see what cookie recipes you come up with. I can't decide what to try first this year! 🙂
Diane {Created by Diane} says
looks delicious!
Loving your header 🙂
Sunchowder says
I made a grape crisp this year as I was inspired by that recipe, but NO time to make a pie. Your is gorgeous and thanks for tip on not blind baking. Great post 🙂
Lisa says
I think this is the first time I've ever seen an apple pie paired with grapes, but it makes complete sense and looks super tasty and beautiful! On the flip side, I've been seeing a lot of Earth Balance used in baking lately. Never thought of using it in a pie crust, but can't wait to try!
BTW, your new site is fantastic! Great header!
Farmgirl Gourmet says
Looks tasty Lora. I've never thought to add grapes to apples, but I bet it's phenomenal! Love the new header image!! Looks very nice. 🙂
Zoe says
What a beautiful pie, Lora! I've never baked a pie, but I don't mind eating them, preferably with a big scoop of vanilla ice cream 😉
PS - I love your new site - it looks great!
Sue says
Lora, I love grapes, but have never baked with them. This is such a beutiful pie! Can't wait to see what Christmas cookies you have in store.
Jenn says
What a creative idea for a festive Autumn pie! I have got to find a way to seed grapes, because I'd love to try this!
Barbara | Creative Culinary says
I have never thought of making a pie with grapes. Hmm, grapes...maybe the aging in the oven would make it taste like wine. Um um good.
Nancy says
Love this combination and I love the new header too!!
Carolyn says
You truly make the most beautiful pies, Lora. Honestly, so perfect!
Linda Harding says
Just found your blog and was drawn to this recipe - the name sounds so interesting and delicious! Love the level of detail in your photos and instructions... I am such a useless baker that I need all the help I can get! Gorgeous pie.
Jamie says
Oh, Lora, this is stupendous! I've been thinking of apple cranberry pie but I love it with the grapes (so Italian). Perfect and so pretty!
Apfelkuchen Rezept says
I made these for a party this weekend and they turned out great! Thanks so much!
Apfelkuchen Rezepte says
Oh my goodness! YUM!! Thanks for sharing at oopsey daisy!
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babylola2u says
i love your blog. and i love all the yummy pitcure. keep the good work for us..hehe