Mixed Fruit & Grape Pie Recipe
Make Mixed Fruit & Grape Pie Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pie Crust
Fruit Filling
Topping / Glaze
Method
Pie Crust
- 1
Make dough
In a large bowl or bowl of a food processor, combine 2.5 cups all-purpose flour, 0.5 tsp salt and 1 tsp granulated sugar. Add 12 tbs (1.5 sticks) cold cubed unsalted butter. Cut butter into flour with a pastry blender or pulse in food processor until mixture resembles coarse meal with pea-size butter pieces.
- 2
Add water and chill
Sprinkle 6 tbs ice water over mixture, 1 tablespoon at a time, tossing gently until dough just comes together when pressed (do not overwork). Divide dough into two disks (one slightly larger for bottom), flatten to 1-inch thick disks, wrap in plastic wrap and chill at least 1 hour (or up to 2 days).
- 3
Roll and fit
On lightly floured surface, roll out larger disk to fit an 8–10 inch pie pan leaving a 1-inch overhang. Transfer to pan, gently press to fit, trim overhang to 1/2 inch. Save smaller disk for top lattice or full top. Chill crust-lined pan 30 minutes while preparing filling. If using egg wash, beat 1 egg with 1 tsp water and keep refrigerated until ready.
Fruit Filling
- 4
Prep fruit
Wash and prepare fruit: halve grapes, quarter strawberries, thinly slice peaches/nectarines. Combine 3 cups red grapes, 2 cups green grapes, 2 cups strawberries, and 2 cups sliced peaches in a large bowl.
- 5
Mix filling
In a small bowl whisk together 0.75 cup granulated sugar, 3 tbs cornstarch, 2 tbsp lemon juice, 1 tsp lemon zest, 1/4 tsp ground cinnamon and 1/8 tsp salt. Sprinkle this mixture over the fruit and toss gently until evenly coated. Let sit 10 minutes to macerate, then drain any excess juices into a small saucepan — reserve juices for thickening if needed.
- 6
Assemble filling
If filling appears overly wet after maceration, cook reserved juices in saucepan over medium heat, whisk in 1 tsp cornstarch mixed with 1 tsp water and simmer until thickened, then stir back into fruit. Pile fruit into chilled crust in an even mound, leaving about 1/2 inch from edge for sealing. Dot top of fruit with 2 tbs small pieces of unsalted butter.
Top Crust & Baking
- 7
Top crust or lattice
Roll out remaining dough disk to cover pie. For full top: place over fruit, trim to 1/2" overhang, fold under bottom edge and crimp to seal. Cut a few slits in top to vent. For lattice: cut into 10–12 strips and weave over filling, then trim and crimp edges.
- 8
- 9
Bake
Preheat oven to 400°F (200°C). Place pie on a rimmed baking sheet to catch drips. Bake at 400°F for 20 minutes, then reduce oven temperature to 375°F (190°C) and bake an additional 35–45 minutes until crust is golden and filling is bubbling. If edges brown too quickly, shield with foil.
- 10
Cool and glaze
Remove pie from oven and transfer to a wire rack. While still hot, warm 1/4 cup apricot jam with 1 tbsp water in a small saucepan or microwave until pourable, strain if necessary. Brush glaze over hot fruit surface for shine. Let pie cool at least 2 hours (preferably 3) so filling sets before slicing.