Rachael Sheridan is the buyer for Cube Cafe and Marketplace on La Brea.
Cube Cafe's Champagne Grape Pie
Cube Café’s Grape Pie
Recipe courtesy of Jun Tan
8 or 9-inch pie pan
6 1/4 oz all-purpose flour
2 Tablespoons sugar
1/4 tsp salt
4 oz butter, cold, cut into 1/2 inch cubes
4 oz cream cheese, cold, cut into 1/2 inch cubes
1 1/2 Tablespoons fresh lemon juice
8 cups champagne or concord grapes
*Using a food processor, roughly chop the grapes and place them in a strainer set over a bowl. Keep them in the refrigerator overnight to drain out the juices.
1 cup sugar
1/4 cup all purpose flour
1/8 tsp salt
2 tsp fresh lemon juice
To make the crust:
Using a food processor, combine the flour, sugar and salt. Add butter and cream cheese, pulse until it resembles pea size crumbs. Add lemon juice; pulse until it forms a ball. Do not over-mix!
Flatten the dough to about an inch thick and wrap with plastic wrap. Refrigerate for about 30 minutes.
Cut the dough in half, roll the first half to fit the entire pan with about 1/4 inch extra overhang from the edge of the pan. Roll out the second half big enough to cover the top, set aside.
To make the pie filling:
Combine all ingredients (minus the extra juice drained out of the grapes) in a bowl and mix well.
Pour filling in prepared crust. Brush the edge of the dough with egg wash and cover with the top portion of rolled out dough. Pinch the two edges together and twist the edges to seal.
Brush the top with egg wash and sprinkle with sugar. Cut a small slit in the middle of the pie.
Bake for 30-45 minutes in a 425 degree oven until golden brown and bubbly.
Let the pie rest for 30 minutes before serving.
Serve with ice cream or fresh cream.
Rose Levy Beranbaum's Blueberry Pie
From The Pie and Pastry Bible
Basic Flaky Pie Crust
1/2 large egg white, lightly beaten
4 cups blueberries, rinsed and dried
1/2 cup plus 2 Tablespoons water, divided
2 Tablespoons cornstarch
1/2 cup sugar
1 tsp freshly squeezed lemon juice
pinch of salt
Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 13-inch circle. use an expandable flan ring or a cardboard template and sharp knife as a guide to cut our the circle. Transfer the dough to the pie pan. Fold under the excess and crimp the border using a fork or your fingers. Cover it loosely and refrigerate for a minimum of 1 hour and a maximum of 24 hours.
Preheat the oven to 425 at least 20 minutes before baking.
Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the parchment. With a fork, prick the bottom and sides and back 5 or 10 minutes more or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed.
Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white.
Measure out 1 cup of the blueberries, choosing the softest ones. Place them in a medium saucepan together with the 1/2 cup water. Cover and bring them to a boil.
Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water, Set it aside,
When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly, for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken, Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt, Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries,
Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving, When set, the berries will remain very juicy but will not flow out of the crust.
Just before serving, if desired, pipe or spread the whipped cream around the sides of the pie, leaving the center unadorned and brilliantly glistening.