Red Grapes Sage Pie

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Warm Red Grapes Pie with sage  …with a quenelle of vanilla ice cream

Recipe

Ingredients for Red Grapes Jam

  • 1 kilo red grapes (seedless)
  • 200 ml Grapes juice
  • 3-4 tbsp castor sugar
  • juice of one lemon
  • Fresh sage
  • 2 cinnamon sticks , a couple of star anise and vanilla essence
  • 2-3 tsp of sugar (crystals)

 

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Directions

  • Wash the grapes well
  • Take a deep dish pan and add the grapes to it. Gently squish them with a back of your laddle.
  • To that – add the sugar, spices, chopped fresh sage , lemon juice and the grape juice.
  • Turn on the gas and place the pan on heat – and it let simmer for about 30 odd minutes ( This may take some time … keep it on the flame till it reaches your desires jam consistency)
  • Take it off the heat, remove the whole spices and cool it to room temperature
  • Store it a sterilized bottle / jar in a fridge for about 7-10 days

For the short crust party dough ….  Basic Shortcrust Pastry Base http://wp.me/p1FGtT-56

Direction for the pie

  • I used a 6 inches pie mold ( you’ll be left with some extra dough – you can either keep it for later or make another small pie)
  •  Roll the pie dough – place it in the mold
  • With some extra dough – roll out and make thin strips for the lattice
  • Give it an egg wash
  • Pre heat the oven @ 200 degrees
  • Blind bake the pie for 10-12 minutes and rest it for some time
  • Scoop in some 4-5 tbsp of jam ( or more if you wish)
  • Place the strips for dough carefully on the jam filled pie – end to end on one side and do the same over lapping the first set – end to end. This will create a faux lattice.
  • Give the lattice an egg wash
  • Sprinkle some sugar on the lattice  and place a few leaves of sage on the lattice
  • Place the pie in the oven – bake it at 180 degrees for about 30 minutes
  • Check for doneness – the pie should be golden brown and sugar sprinkled on top should be browned.
  • Remove from the oven and let it rest.

Have it just like that with a scoop of your vanilla ice creme .

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