Apple and Grape Pie

Recently, I found myself left with a whole bunch of sliced apples that I had leftover from my  Upside Down Toffee Apple Cake, and a lot of red grapes left over from some Eating with Ellie dishes.  I was keen not to waste these precious ingredients, so I began Googling for a cake recipe using apples and grapes.  I found one, but I also found that apple and grape pies seemed to be way more popular.  I don't make pies very often because they are a lot more effort than your average cake, but on this occasion, the evidence was irrefutably in favour of making an apple and grape pie.

I ended up using elements from two different recipes for my pie.  I used the crust recipe from Bon Appetit and the filling recipe from Spinach Tiger.

The Bon Appetit crust baked up as a wonderful combination of buttery and crisp (because of the shortening).  It was relatively easy to work with as well.

However, I used Spinach Tiger's filling because it left the apples and grapes largely in their natural state without cooking them down first, and it was of course a lot quicker to make.

The resulting pie was absolutely heavenly.  The apples cooked down so much that the most noticable element of the filling was the grapes.

I did have a lot of juice cook out of the pie and I worried about a "soggy bottom" on my pie; however, when I took the pie out of its tin, there was no issues - the base had held up with the par-baked crust.

If you happen to have a glut of apples and grapes on hand, or just fancy the combination of apples and grapes, I can highly recommend this pie.