Apple and Concord Grape Crumble Pie

tastecooking.com

Debbie Fenner

2 ½ LB (1.13kg) Pink Lady or any sweet-tart, firm baking apples (about 6 medium), peeled, cored, and thinly sliced

¼ C packed light brown sugar(1.8 oz / 50g)

2 TBSP fresh lemon juice (1 oz / 28g)

2 TSP vanilla extract

2 TSP ground cinnamon

½ TSP Diamond Crystal kosher salt

1 LB (454g) Concord grapes (picked from about 1 quart on the stem)*

⅓ C granulated sugar (2.3 oz / 66g)

3 TBSP cornstarch (0.63 oz / 18g)

Vanilla or cinnamon ice cream, for serving

subheading: FLAKY ALL-BUTTER PIE DOUGH, PARBAKED IN A 9-INCH PIE PLATE AND COOLED:

1 stick plus 2 tablespoons unsalted butter (5 oz / 142g), chilled

1 ½ C all-purpose flour (7 oz / 200g), plus more for rolling out

1 TBSP sugar (0.46 oz / 13g)

¾ TSP Diamond Crystal kosher salt

subheading: ALL-PURPOSE CRUMBLE TOPPING, BUCKWHEAT VARIATION:

¾ C all-purpose flour (3.4 oz / 97g)

¼ C buckwheat flour (1.2 oz / 33g)

1 C old-fashioned rolled oats (3 oz / 90g)

⅓ C packed light brown sugar(2.3 oz / 65g)

1 TSP ground cinnamon

½ TSP Diamond Crystal kosher salt

10 TBSP unsalted butter(5 oz / 142g), cut into ½-inch pieces, chilled

Directions at tastecooking.com

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