How to Make Grape Pie with Ivy Odom
0:36
YouTubeSouthern Living
How to Make Grape Pie with Ivy Odom
Join Ivy Odom in this delightful culinary adventure as she guides you through the steps to create a mouthwatering grape pie. In this video, she shares her expert tips and techniques, making it easy for you to replicate this sweet, fruity dessert at home. Get ready to satisfy your cravings! #SouthernLiving #Recipe #Dessert #Pie #Grape #HowTo ...
10K viewsOct 20, 2023
Shorts
Concord Grape Pie Recipe Ingredients: - 5 1/2 cups ripe Concord grapes - 1 cup sugar - 3 tablespoons cook-type Clear Jel thickener - 2 tablespoons butter - Pastry crust (top and bottom) Directions: 1. Rinse the grapes and pat them dry so there is not too much liquid on them. 2. Remove the stems and discard any grapes that are unripe, green, hard, rotten, or moldy. 3. Separate the skins from the pulp. Do not squeeze the skins completely dry; leave a little juice under the skin or the filling will
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Concord Grape Pie Recipe Ingredients: - 5 1/2 cups ripe Concord grapes - 1 cup
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Please use grapes to make grape pie. Receipe: Grape Pie 1. Pie Crust (Divide into 2 portions: Bottom & Top) Flour: 400g Monk fruit: 2 Tbsp Unsalted butter: 220g (Chilled) Salt: 1 tsp Iced water: 120ml 2. Grape Filling Red seedless grapes: 1kg Monk fruit: 70g Fresh lemon juice: 1 Tbsp Salt: A pinch Cornstarch: 30 Tbsp (Adjust as needed) 3. Baking Instructions Prep: Brush with Egg Wash (1 egg yolk 1 Tbsp water). Step 1: Bake at 400°F for 15 minutes. Step 2: Bake at 350°F for 30 minutes. Final Step
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Please use grapes to make grape pie. Receipe: Grape Pie 1. Pie Crust (Divide into 2 portions: Bottom & Top) Flour: 400g Monk fruit: 2 Tbsp Unsalted butter: 220g (Chilled) Salt: 1 tsp Iced water: 120ml 2. Grape Filling Red seedless grapes: 1kg Monk fruit: 70g Fresh lemon juice: 1 Tbsp Salt: A pinch Cornstarch: 30 Tbsp (Adjust as needed) 3. Baking Instructions Prep: Brush with Egg Wash (1 egg yolk 1 Tbsp water). Step 1: Bake at 400°F for 15 minutes. Step 2: Bake at 350°F for 30 minutes. Final Step
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Grape Pie is a classic 1950's dessert made popular from Naples, New York. It's so yummy! RECIPE: https://bellyfull.net/grape-pie/ | Belly Full
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Please use grapes to make grape pie. Receipe: Grape Pie 1. Pie Crust (Divide into 2 portions: Bottom & Top) Flour: 400g Monk fruit: 2 Tbsp Unsalted butter: 220g (Chilled) Salt: 1 tsp Iced water: 120ml 2. Grape Filling Red seedless grapes: 1kg Monk fruit: 70g Fresh lemon juice: 1 Tbsp Salt: A pinch Cornstarch: 30 Tbsp (Adjust as needed) 3. Baking Instructions Prep: Brush with Egg Wash (1 egg yolk 1 Tbsp water). Step 1: Bake at 400°F for 15 minutes. Step 2: Bake at 350°F for 30 minutes. Final Step
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Please use grapes to make grape pie. Receipe: Grape Pie 1. Pie Crust (Divide into 2 portions: Bottom & Top) Flour: 400g Monk fruit: 2 Tbsp Unsalted butter: 220g (Chilled) Salt: 1 tsp Iced water: 120ml 2. Grape Filling Red seedless grapes: 1kg Monk fruit: 70g Fresh lemon juice: 1 Tbsp Salt: A pinch Cornstarch: 30 Tbsp (Adjust as needed) 3. Baking Instructions Prep: Brush with Egg Wash (1 egg yolk 1 Tbsp water). Step 1: Bake at 400°F for 15 minutes. Step 2: Bake at 350°F for 30 minutes. Final Step
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Concord Grape Pie Recipe Ingredients: - 5 1/2 cups ripe Concord grapes - 1 cup sugar - 3 tablespoons cook-type Clear Jel thickener - 2 tablespoons butter - Pastry crust (top and bottom) Directions: 1. Rinse the grapes and pat them dry so there is not too much liquid on them. 2. Remove the stems and discard any grapes that are unripe, green, hard, rotten, or moldy. 3. Separate the skins from the pulp. Do not squeeze the skins completely dry; leave a little juice under the skin or the filling will
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Concord Grape Pie Recipe Ingredients: - 5 1/2 cups ripe Concord grapes - 1 cup sugar - 3 tablespoons cook-type Clear Jel thickener - 2 tablespoons butter - Pastry crust (top and bottom) Directions: 1. Rinse the grapes and pat them dry so there is not too much liquid on them. 2. Remove the stems and discard any grapes that are unripe, green, hard, rotten, or moldy. 3. Separate the skins from the pulp. Do not squeeze the skins completely dry; leave a little juice under the skin or the filling will
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