Grape Slab Pie

Grape Slab Pie Recipe
Brian Woodcock

Feed a crowd with this rustic, sweet-and-savory pie.

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Yields: 8 servings
Prep Time: 0 hours 25 mins
Total Time: 3 hours 0 mins
Ingredients
all-purpose flour, for work surface
4 recipes All-Purpose Piecrust
2/3 c. granulated sugar
1/4 c. cornstarch
1 tbsp. chopped fresh rosemary
1 tsp. finely grated lemon zest, 1 tbsp. lemon juice
1/2 tsp. Kosher salt
1/4 tsp. Freshly ground black pepper
3 1/2 lb. seedless black grapes
1 large egg, lightly beaten with 1 tsp. water
3 tbsp. Turbinado sugar
Piecrust Leaves, for garnish
Directions
  1. Preheat oven to 350 degrees F. Press 2 disks of dough together. On a lightly floured surface, roll All-Purpose Piecrust dough to a 15"-x- 20" rectangle. Transfer to a jelly roll pan and trim to a 1" overhang. Refrigerate 15 minutes.
  2. Whisk together granulated sugar, cornstarch, rosemary, lemon zest, salt, and pepper in a bowl. Add grapes and toss to coat. Add lemon juice and toss to combine. Transfer grape mixture to bottom crust and refrigerate while you roll out top crust.
  3. Press remaining 2 disks of dough together. On a lightly floured surface, roll remaining dough to a 15"-x-20" rectangle. Cut dough on the diagonal into 2"-thick strips. Lay strips diagonally across top of pie, pressing to seal at edges. Freeze 15 minutes.
  4. Brush top of pie dough with egg wash and sprinkle with turbinado sugar. Bake until filling is bubbling and crust is golden brown, 60 to 70 minutes. Cool on a wire rack.
  5. Garnish with Piecrust Leaves.
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