{"id":119927,"date":"2025-03-08T11:51:22","date_gmt":"2025-03-08T11:51:22","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/seedless-grape-pie-with-concord-grape-wine\/"},"modified":"2025-03-08T11:51:22","modified_gmt":"2025-03-08T11:51:22","slug":"seedless-grape-pie-with-concord-grape-wine","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=119927","title":{"rendered":"Seedless Grape Pie with Concord Grape Wine"},"content":{"rendered":"


\n<\/p>\n

\n

Or
How to Reduce a Recipe When
You Have Less of a Major
Ingredient but
Want to
Make the Recipe
Anyway!<\/p>\n

WARNING<\/strong>: There are over twenty steps to this but at least read on so
that if you are ever in a similar situation, you too can
MAKE WHATEVER YOU WANT ANYWAY!<\/p>\n

This experiment began because
I have left-over organic red seedless grapes from<\/p>\n

A sourdough starter experiment!
Some of the grapes were a little too ripe for eating-maybe-<\/p>\n

But I just did not want to
throw them away!<\/p>\n

Yes- I could eat them-but nothing creative in that!<\/p>\n

Remembered a picture of a grape pie that I saw
in my files-SOMEWHERE!<\/p>\n

Researched some more and found a recipe from the
Better Homes and Gardens site and decided
To adapt it!<\/p>\n

So I write ADAPT because I knew that I did not have
Enough grapes from the volume called for-7 cups!<\/p>\n

And I had another sweet wine rather than what is called for.<\/p>\n

And I did not want to use flour as the thickener.<\/p>\n

\u00a0SO- in order to remake the recipe so I could use the amount of grapes
That I actually have in my refrigerator,
I have to determine:<\/p>\n

Step 1<\/strong>: How much of the grapes did the original recipe call for
And compare that-and do not freak out-mathematically-
to the amount that I have.<\/p>\n

Step 2<\/strong>: Weigh one cup of the grapes which equals 5.5 ounces.<\/p>\n

Step 3<\/strong>: Multiply 7 (cups) by 5.5 ounces because the recipe calls for 7 cups of
Grapes and that equals 38.5 ounces.<\/p>\n

Step 4<\/strong>: Weigh the grapes that I have which equals 28 ounces.<\/p>\n

Step 5<\/strong>: Divide what I have (28 ounces) by 38 ounces (what the original recipe called for) and that equals .736 or
In this case because the number is less than 1.0-this number is called a
Reduction Factor.<\/p>\n

Step 6<\/strong>: Multiply each of the ingredients for the master recipe by .736 (reduction factor)
And you will get the weights and measurements for the new recipe.<\/p>\n

With the help of my assistant, Paul, a chart that will help demonstrate the
Progression of the formula change has been included here<\/p>\n\n\n\n\n\n\n\n\n\n\n\n
\n

Ingredient<\/strong><\/p>\n<\/td>\n

\n

Weighed<\/strong><\/p>\n<\/td>\n

\n

Original<\/strong><\/p>\n<\/td>\n

\n

.736 Factor Reduction<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

7 cups Seedless Red grapes<\/p>\n<\/td>\n

\n

5.5 oz per cup<\/p>\n<\/td>\n

\n

38.5 oz<\/p>\n<\/td>\n

\n

28 oz<\/p>\n<\/td>\n<\/tr>\n

\n

1\/2 cup packed brown sugar<\/p>\n<\/td>\n

\n

3.5 oz<\/p>\n<\/td>\n

\n

3.5 oz<\/p>\n<\/td>\n

\n

2.5 oz<\/p>\n<\/td>\n<\/tr>\n

\n

1\/3 cup Corn Starch<\/p>\n<\/td>\n

\n

@4.5 oz per cup<\/p>\n<\/td>\n

\n

1.5 oz<\/p>\n<\/td>\n

\n

1 oz<\/p>\n<\/td>\n<\/tr>\n

\n

2 Tbsp. fresh sage<\/p>\n<\/td>\n

\n

2 Tbsp<\/p>\n<\/td>\n

\n

2 Tbsp<\/p>\n<\/td>\n

\n

1.47 = 1.5 Tbsp<\/p>\n<\/td>\n<\/tr>\n

\n

\u00bc cup Concord Grape Wine<\/p>\n<\/td>\n

\n

2.25 oz<\/p>\n<\/td>\n

\n

2.25 oz<\/p>\n<\/td>\n

\n

1.75 oz<\/p>\n<\/td>\n<\/tr>\n

\n

Egg White<\/p>\n<\/td>\n

\n

1<\/p>\n<\/td>\n

\n

1<\/p>\n<\/td>\n

\n

1<\/p>\n<\/td>\n<\/tr>\n

\n

Water<\/p>\n<\/td>\n

\n

1 Tbsp<\/p>\n<\/td>\n

\n

1 Tbsp<\/p>\n<\/td>\n

\n

1 Tbsp<\/p>\n<\/td>\n<\/tr>\n

\n

Crust Pie Pastry<\/p>\n<\/td>\n

\n\n\n<\/tr>\n<\/tbody>\n<\/table>\n

Step 7<\/strong>: Procedures that I sometimes modified from the original formula-
because of faster preparation with no consequences to result.
I cut the grapes in half using a scissors rather than a knife.
Worked fantastically!<\/p>\n

Step 8<\/strong>: Measured all of ingredients.<\/p>\n

\"\"\/<\/p>\n

1 Tablespoon plus 1 \u00bd teaspoon fresh cut sage.<\/p>\n

\"\"\/<\/p>\n

Packed brown sugar.<\/p>\n

\"\"\/
\"\"\/<\/p>\n

Step 9<\/strong>: Preheated my calibrated oven to the equivalent of 350 degrees F.
(How and why to figure this is in another blog.)<\/p>\n

Step 10<\/strong>: Mixed cornstarch, sage, and brown sugar together (using my hands to
crush and mix the sugar.)<\/p>\n

\"\"\/<\/p>\n

The organic fresh sage is from my garden.<\/p>\n

\"\"\/<\/p>\n

Mixture after using my hands to crush the brown sugar<\/p>\n

And mix with the other ingredients.<\/p>\n

Step 11<\/strong>: Mixed wine and grapes together and then added the dry mix to it and let sit 20 minutes.<\/p>\n

\"\"\/
\"\"\/<\/p>\n

The dry ingredients and the grape and wine mixtures combined.<\/p>\n

Step 12<\/strong>: Rolled the dough for the bottom crust and put it into the pie pan.<\/p>\n

\"\"\/<\/p>\n

I used my 1\/8-inch Space Bars to determine dough thickness.<\/p>\n

Step 13<\/strong>: After 20 minutes, strained the liquid from the grapes into a small\u00a0saucepan.<\/p>\n

\"\"\/<\/p>\n

Step 14<\/strong>: Cooked liquid until it thickened.<\/p>\n

Step 15<\/strong>: Scraped the thickened liquid mixture into the bowl with the grapes and mixed all.<\/p>\n

Step 16<\/strong>: Placed mixture into the pie crust lined pie pan.<\/p>\n

\"\"\/<\/p>\n

Step 17<\/strong>: Rolled top crust-cut it one inch bigger than the pan (in this\u00a0case 10 inches in diameter.)<\/p>\n

\"\"\/<\/p>\n

\"\"\/<\/p>\n

Step 18<\/strong>: Folded top pastry under bottom pastry;\u00a0flute crusts together.<\/p>\n

\"\"\/<\/p>\n

Fluted crusts.<\/p>\n

Step 19<\/strong>: Brush top crust all over with egg white mixed with the Tbsp. of water.<\/p>\n

\"\"\/<\/p>\n

Step 20<\/strong>: Cut steam vents into the top crust.<\/p>\n

\"\"\/<\/p>\n

Step 21<\/strong>: Wrapped 1 \u00bd inch wide strip of aluminum foil around the\u00a0fluted edge of the pie crust.<\/p>\n

\"\"\/<\/p>\n

Step 22<\/strong>: Placed pie onto a parchment lined sheet pan.<\/p>\n

Step 23<\/strong>: Baked pie 25 minutes.<\/p>\n

Step 24<\/strong>: Removed foil from the edge of the pie-CAREFULLY!<\/p>\n

Step 25<\/strong>: Bake the pie 35 minutes more until you can see
The filling bubble at the steam vents.<\/p>\n

\"\"\/<\/p>\n

You can see the filling bubbling-or get the idea!<\/p>\n

Step 26<\/strong>: Let the pie cool 6 hours so that the filling can thicken.<\/p>\n

\"\"\/<\/p>\n

\"\"\/<\/p>\n

My husband likes all with my handmade chocolate ice cream! Serves 8 -ish depending on the size of each piece.<\/p>\n

\t\t\t\t\t<\/div>\n