Pie-a-Day #28: Black Grape Pie

Cube came into the studio she was schlepping the biggest ceramic pie pan I have ever seen. Tucked into it was a pie made of Champagne grapes. It was delicious. Cut to me, one more time shopping at Ralph’s, standing in the produce section wondering what I’m doing there, when my eye spies these huge nearly black seedless grapes. Apparently they are a new consumer variety. So I immediately stole one and popped it into my mouth; it was sweet, deep flavor and addicting crunch. I grabbed two giant bags, one for mom, one for pie. I’m not sure why but I immediately thought of saba, the molasses like concentrate of wine must or mosto, and since I knew I didn’t have any at home I thought of pomegranate molasses. Didn’t have that either so I bought a bottle of fresh pomegranate juice to make a reduction.

Dorie Greenspanbutter custard in the back of my mind (1/3 cup sugar, 1 egg, 3 tablespoons melted butter). I pulled the pie out of the oven and was grateful for all those holes I had punched into the top crust. I carefully spooned the butter custard mixture into the holes, using a thin knife to help the mixture move into the pie. Put the pie back into the oven at a little higher heat, 375 degrees for another 15 minutes. The juices thickened perfectly. Once cooled the pie cut into a beautiful non runny slice. And what a flavor! The pomegranate juice reduction was a genius move I must say.