Concord Grape Pie with Concord Reduction, Peanut Butter Whipped Cream & Salty Crushed Peanuts
Recipe adapted from Chef Jun Tan
Makes one 9″pie
1 Leaf Lard and Butter Pie Crust
Concord Grape Filling:
10 cups concord grapes*
*Using a food processor, roughly chop the grapes and place them in a strainer set over a bowl. Keep them in the refrigerator overnight to drain out the juices. Make sure to retain juice for reduction!
1 cup sugar
1/4 cup all purpose flour
1/8 tsp salt
the juice of one lemon juice
1 T vanilla
2 T butter
1 T sugar
For the reduction:
The juice of the drained grapes. This is usually about 2 cups of juice. If not, add a little water to round out to 2 cups.
For the Peanut Butter Whipped Cream
1/2 cup organic creamy, natural peanut butter, oil poured off
2 cups heavy cream
dash salt
1/2 cup coarsely chopped peanuts, for garnish
Make the pie filling:
The day before:
Using a food processor, roughly chop the grapes and place them in a strainer set over a bowl. Keep them in the refrigerator overnight to drain out the juices.
The next day:
Preheat your oven to 450 degrees.
Combine the drained grapes, 1 cup sugar, flour, lemon juice, salt and vanilla in a large bowl and mix well.
Pour filling in prepared crust, dot with reserved 2 T butter. Cover with second crust, seal the edge of the pie. Sprinkle with 1 T sugar.
Bake for 20 minutes, reduce oven temperature to 375 and bake an additional 40 minutes. Let the pie cool completely (over overnight) before serving.
For the reduction:
While the pie cooks, reduce the reserved drained grape juices to 1/2 cup. Do this by boiling in a shallow saucepan over medium heat, for about 20 minutes. Allow to cool.
For the Peanut Butter Whipped Cream:
Combine the peanut butter and cream in the bowl of your mixer with the whisk attachment. Start on mixer on low to combine. Switch mixer to high and mix until the whipped cream hold soft peaks. This whipped cream will not become super stiff.
Assemble & Eat:
Drizzle each pie plate with a teaspoon of Concord Grape Reduction, top with a slice of pie. Spoon a scoop of peanut butter whipped cream on the side and sprinkle with chopped salted peanuts. Enjoy!!
I’m in love with this pie. If you can get your hands on some fresh Concords, please make it for friends. They (and you) won’t be disappointed. It has a beautiful color, a pronounced grape flavor, isn’t too sweet, and pairs perfectly with the grape reduction, and peanut butter whipped cream. Make sure you save any left over grape reduction to serve over vanilla ice cream, or mixed with sparkling water for a true grape soda.
.
Concord Grape Pie with Concord Reduction, Peanut Butter Whipped Cream & Salty Crushed Peanuts
Recipe Chef Jun Tan & Rachael Sheridan
Makes one 9″pie
.
.
Concord Grape Filling:
10 cups concord grapes *Using a food processor, roughly chop the grapes and place them in a strainer set over a bowl. Keep them in the refrigerator overnight to drain out the juices. Make sure to retain juice for reduction!
1 cup sugar
1/4 cup all purpose flour
1/8 tsp salt
the juice of one lemon juice
1 T vanilla
2 T butter
1 T sugar
.
For the reduction:
The juice of the drained grapes. This is usually about 2 cups of juice. If not, add a little water to round out to 2 cups.
.
For the Peanut Butter Whipped Cream
1/2 cup organic creamy, natural peanut butter, oil poured off
2 cups heavy cream
dash salt
.
1/2 cup coarsely chopped peanuts, for garnish
.
Make the pie filling:
The day before:
Using a food processor, roughly chop the grapes and place them in a strainer set over a bowl. Keep them in the refrigerator overnight to drain out the juices.
.
The next day:
Preheat your oven to 450 degrees.
Combine the drained grapes, 1 cup sugar, flour, lemon juice, salt and vanilla in a large bowl and mix well.
.
Pour filling in prepared crust, dot with reserved 2 T butter. Cover with second crust, seal the edge of the pie. Sprinkle with 1 T sugar. .
Bake for 20 minutes, reduce oven temperature to 375 and bake an additional 40 minutes. Let the pie cool completely (over overnight) before serving.
.
For the reduction:
While the pie cooks, reduce the reserved drained grape juices to 1/2 cup. Do this by boiling in a shallow saucepan over medium heat, for about 20 minutes. Allow to cool.
.
For the Peanut Butter Whipped Cream:
Combine the peanut butter and cream in the bowl of your mixer with the whisk attachment. Start on mixer on low to combine. Switch mixer to high and mix until the whipped cream hold soft peaks. This whipped cream will not become super stiff.
.
Assemble & Eat:
Drizzle each pie plate with a teaspoon of Concord Grape Reduction, top with a slice of pie. Spoon a scoop of peanut butter whipped cream on the side and sprinkle with chopped salted peanuts. Enjoy!!
This looks amazing! How do you get the seeds out of the grapes?