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Black Muscat Pie

On the weekend while shopping I noticed our local fruit-and-veg shop had bags of Black Muscat grapes at $2.99/kg. This seemed like an excellent price, so I grabbed a 1kg bag on a whim. However, I’m not a big grape eater, so they sat on the bench for a couple of days while I thought about what to do with them.

The solution to this quandary would be to make a pie from them. “A grape pie?”, you ask. Well yes, it’s something different but I figured it had potential, after all black muscat grapes are lovely and sweet and make excellent jam (not to mention that wonderful port like liqueur – muscat).

I decided to make this a full crust pie, and to include a ricotta and sour cream filling to accompany the muscats.

Having now tasted this pie, it is indeed different. I’m not sure I’d make it again with grapes, maybe cherries or apricots would be a better choice.


h2. Ingredients.

h3. For the Pastry

This is a slack food processor style shortcrust pastry.

* 2 cups of flour
* 170g of unsalted butter
* 5 teaspoons of cold water

h3. For the Filling

* 1 kg of black muscat grapes, halved and seeded
* 3 eggs
* 250g container of ricotta cheese (of course you could use fresh)
* about a quarter of a cup of sour cream
* 2 Tablespoons of sweetened condensed milk
* one half cup of castor sugar (I used raw castor sugar, but processed will work just as well)

h2. Method.

h3. For the Pastry

Put all the ingredients in a food processor and blend until combined, yellow and fluffy. Turn out onto a clean bench and knead into a firm pastry dough. Divide the dough into two pieces, wrap in cling wrap or place in plastic bags and refrigerate.

Grease a deep pie dish with butter, roll out one half of the dough and place in the pie dish. Pre-bake for 10 mins at 160C.

h3. For the filling

In a food processor, place all the ingredients except the grapes (NB: DO NOT PUT THE GRAPES IN THE FOOD PROCESSOR – just thought I’d make that perfectly clear). Blend until well combined.

Arrange the grapes in the pre-baked pie base making multiple layers as your grape supply permits. Pour the ricotta mixture over the grapes.

Now roll out the other half of pastry and place over the top of the pie. Press in on the edges to seal it, and then slit the top to let it breath a bit.

Bake the whole thing at 170 – 175C for 1.5 hours.

Allow to fully cool before eating.

posted to Australian,Dessert,Recipes @ 6:44 pm

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