| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts | 1 | Servings | |
INGREDIENTS
| 2 1/2 | c | Flour |
| 1/4 | c | Sugar |
| 1/4 | lb | Plus 2 t butter |
| 2 | Egg yolks | |
| 1/4 | c | Water |
| 2 | lb | Black grapes; but other grapes will do |
| 1/4 | c | Sugar |
| 2 | tb | Flour |
INSTRUCTIONS
DOUGH FILLING Dough: Have all ingredients as cold as possible Stir together all dry ingredients Add butter and cut it into flour until it resembles coarse meal. Stir in yolks, and if needed very little water. Don't stir your dough too much, just to combine the ingredients. Chill 1 hour. Roll out 2/3 of dough and line a small spring form pan with it.Chill. Chill rest of dough Remove seeds from grapes and place them in a colander to dry for 1 hour. Add flour and sugar to grapes. Place grapes into unbaked pie shell. Roll out rest of dough and place on top of pie. Make a small hole in the center for steam to escape. Bake in pre heated 350 oven for 60 to 70 minutes. Sprinkle with sugar if you like Miriam Podcameni Posvolsky Recipe by: Rivka Knepler Posted to Bakery-Shoppe Digest V1 #227 by Leon & Miriam Posvolsky <miriamp@pobox.com> on Sep 10, 1997
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