Dishboy Scott and I got to work in my kitchen after picking a large bucket of wild blackberries. There we carefully weighed and split our precious fruit and set to work making pies for our families. Scott decided on a more traditional blackberry peach, while I thought something new might be fun.
I picked through the Oregon Fruit cans my friend Terri sent me, and thought grapes might be fun. As I placed them in the bowl with the blackberries, Scott turned around and I swear he rolled his eyes as he gave me his, “That’s going to be really weird and gross.” look and “Laura’s wasting our hard earned blackberries.”
Being used to such looks, I proceeded anyway. I let the pie cool and took it up to my parents’ place where everyone bravely took a very small piece. They thought the idea was bizarre as well. However, a small piece turned into multiple pieces and even my dessert avoiding dad went back for seconds and thirds.
In short, this pie was AMAZING! The grapes stayed plump and the pie was so perfect and juicy. They also gently added sweetness to the blackberry flavor without taking anything away from the stars of the pie.
And poor Dishboy, he never did get a piece, but I’ll be making this pie again soon. I might offer him a sliver if he’s lucky.
Blackberry Green Grape Pie
It sounds a little strange to purchase a can of green grapes, but it’s the syrup you’re after. It makes the pie juicy and flavorful.
1 egg white
1 teaspoon water
1 cup sugar
1/3 cup flour
1/8 teaspoon salt
1 can (15 ounces) Oregon Fruit Seedless Thompson Grapes in Light Syrup
3 cups blackberries
1 teaspoon white vinegar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 double pie crust
2 tablespoons butter
1. Move the oven rack to the lower quarter of the oven and preheat to 400 degrees. In a small bowl mix together the egg white and water, set aside.
2. Mix together the sugar, flour and salt in a small bowl and set aside. Do not skip this step or you’ll have starch lumps.
3. Place the grapes with the syrup in a large bowl. Add the blackberries, white vinegar, almond extract, vanilla extract and sugar mixture. Toss together and set aside.
4. Place a dough in a 9” pie dish. Brush with egg wash. Pour in the fruit and dot with butter. Top with the other dough and crimp and seal pie. Brush the top with egg white, sprinkle with sugar and cut vents in the top.
5. Bake pie for 30 minute. Reduce heat to 375 degrees, cover with a pie shield and bake 20 to 30 minutes or until pie is bubbly and bottom crust is golden. Cool for several hours before serving.
Recipe & photograph by Laura Flowers.