Rustic Autumn Grape Pie
This autumn grape pie is irresistibly delicious in its simplicity; I love ancient recipes for this reason: in their simplicity, they have a unique flavor.
A homemade pantry dessert: moist, juicy, and very soft with autumnal flavor, encapsulating all the autumn flavors and scents in one simple dessert.
A fruit cake, ideal for a healthy breakfast and snack or as comfort food. You can use your preferred grapes; I used a mix.
Such a good dessert that I included this recipe, deservedly, among “My TOP Recipes“, because everyone in the family loved it and it was gone in a flash, a real success, tried and tested recipe not to be missed!
To prepare this dessert, you’ll need corn flour “fioretto”, which you can find in large supermarkets or more easily purchase on Amazon (see “Shopping Tips” below).
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the Rustic Autumn Grape Pie
- 7 oz white grapes (I used the Vittoria type)
- 12 oz black grapes
- 1 cup fioretto corn flour
- 1 cup all-purpose flour
- 2 eggs (whole)
- 5 oz granulated sugar
- 3 oz butter (softened)
- 1/3 cup whole milk
- 1 packet baking powder
- 1 tbsp lemon juice
- 1 tbsp grappa (or Rum)
- 1 tsp vanilla extract (optional)
- 1 g fine salt
- 1 tbsp butter (for greasing the pan)
- 2 oz raw cane sugar (for the pan)
Tools
- Bowls Guzzini bowl set in various colors
- Cutting Board with two built-in side trays, oven-safe
- Knife
- Stand Mixer Kenwood 1400W power with illuminated bowl
- Electric Hand Mixer Bosch 450 W
- Springform Pan 22 cm with double non-stick coating
Steps for the Rustic Autumn Grape Pie
Wash the grapes and cut the berries in half, remove the seeds. Place the cleaned berries in a bowl and mix them with grappa (or rum), let them marinate for at least 30 minutes. Sift the 2 flours with the packet of baking powder.
Preheat the oven, static mode, to 350°F.
Beat the eggs with the granulated sugar using an electric mixer (or the stand mixer with the wire whisk) for at least 10 minutes.
Then add the salt, vanilla extract (optional), softened butter, sifted flours with the baking powder, lemon juice, milk, and finally the grapes with all their grappa (or rum) marinade.
Generously grease a 9-inch round pan (preferably springform) with 1 tbsp of butter and sprinkle it well with 2 oz of raw cane sugar (I used Demerara type), this will create a delicious caramelized crust.
Bake in the preheated oven at 350°F for 40 minutes.
Remove the cake from the oven, and unmold it immediately after 2 minutes, because otherwise the caramelized sugar hardens, serve it cold, it’s even better the next day.
The cake is very soft and moist, so it keeps well for 3-4 days.
Shopping Tips !!!
To prepare this dessert, you’ll need fioretto corn flour ” available here on Amazon.
I whipped the eggs with the handy Bosch electric hand mixer with 5 speeds (+ turbo) and 450 W power, which is available at a great price on Amazon.
To mix perfectly, I use my Titanium Chef Patissier XL stand mixer with illuminated bowl, 7L, integrated scale and blender, 1400 W power, a faithful ally in the kitchen for: mixing, weighing, whipping, melting chocolate, pasteurizing eggs.
If you are looking for a more economical and smaller stand mixer, you can easily purchase the excellent Kenwood Titanium Chef Baker XL, 1200W power, double bowl, and integrated scale.
You can purchase all the products I recommend above on Amazon, at a great price/quality ratio, just click directly on the respective links.
FAQ (Frequently Asked Questions)
Difference between “fumetto” corn flour and “fioretto” corn flour?
Fumetto corn flour is pure dried corn ground to a very fine particle size. It is suitable for use in pastry making for cakes and cookies.
Fioretto corn flour is pure dried corn ground to a coarser particle size than fumetto. It is suitable for use in baking as a substitute or in combination with fumetto, especially for polenta and shortcrust pastry.
