Tuesday, September 10, 2013

Bob’s Grape Nut Pie

A few readers asked me to post this after I mnentioned baking grape pies for church. ~Bob

Bob’s Grape Nut Pie

Ingredients (Adjust for size of pie pan)

Pie Crust:

5 cups all-purpose flour
2 teaspoon salt
1 tablespoon Splenda Brown Sugar
1.5 cups Land of Lakes Lite Butter w/canola oil
1/2 cup egg beaters
4 tablespoons cold water

Combine the sifted flours and salt in mixing bowl. Mix in Splenda Brown Sugar. Drop small spoons of butter into flour and stir in until mixture is uniform. Beat egg and water together to blend. Pour all of the liquid evenly over flour mixture. Stir in with fork until all of the mixture is moistened. Add extra flour or water to make the dough workable without too much stickiness. Divide dough about in half (depending on the sharp of your pie plate) and shape each into a ball. Flatten each into a 4-inch circle. Chill dough for 15 minutes for easier rolling.

Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness. Roll to a circle larger than your pie plate. Carefully place one dough circle into pie plate and gently press into form of plate. Trim excess dough around the edge with the back of a knife.

Grape Filling

6+ cups seedless red grapes
4 oz. chopped pecans.
1 1/4 cups Splenda sugar substitute
1/3 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon lemon juice
1/4 cup Amaretto
3 tablespoons Land of Lakes Lite Butter w/canola oil

Wash and slice grapes in halves. In a microwaveable bowl, place all filling ingredients except 1/4 cup flour. Microwave on 70% for 15 minutes or until grapes are tender. Stir in flour. Put filling in pan over bottom crust and cover with top crust. Cut slits in top to ventilate.

Bake at 400 degrees F for 45 to 50 minutes, or until crust is brown and juice begins to bubble. Cool and serve.

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