Recipe: Traubenpie / Double-Crust Grape Pie

July 31, 2016 | Recipes

Our recipe this time uses grapes! Grapes were historically grown at many homes in the Amana Colonies, and when you visit you’ll see vines gracing public buildings and shops.

Traubenpie  / Double-Crust Grape Pie

1 cup sugar
1 egg yolk
1 teaspoon flour
3 teaspoons cornstarch
3 tablespoons half and half or cream
2 cups seeded grapes with skins
1 9-inch pie shell with top, unbaked
1 tablespoon butter

Preheat oven to 325°. Combine sugar, egg yolk, flour, cornstarch and half and half or cream. Fold in seeded grapes. Pour in unbaked pie shell. Dot with butter. Place top crust, crimp edges, pierce top to allow steam to escape. Bake about 15 minutes. Raise heat to 350 and bake an additional 15 to 25 minutes.

Emilie Steele, High Amana

This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.

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