Page 365 - Pie Squared

1 cup (200 g) granulated sugar

¼ cup (28 g) cornstarch

Juice of 1 lemon

⅛ teaspoon allspice

1 egg yolk

1 tablespoon water
2 tablespoons sparkling sugar

For the crust: In the food processor, pulse the flour, butter, and

salt until the butter is in small pieces coated with flour, about 15
times. Add the water all at once and process until the mixture almost
forms a ball. Form the dough into a 6- by 4-inch rectangle using

plastic wrap and a bench scraper to firmly press the dough into a
cohesive form. Wrap tightly and refrigerate a minimum of 4 hours.
Remove the dough from the refrigerator and allow it to warm
slightly. Divide the dough into two pieces, one slightly larger than the
other. Roll out the larger piece to 11 by 15 inches and place in the

slab pie pan, pressing it into the corners of the pan and allowing the
excess to drape over the sides. Refrigerate. Roll out the second
piece of dough to 10 by 14 inches, place it on a lightly floured sheet

of parchment, and refrigerate.
Heat the oven to 425°F; if you have one, place a baking stone,
Baking Steel, or inverted baking sheet on the center rack to heat
(see here).
For the filling: Set up one bowl for the grape skins and a medium

saucepan for the grape pulp. One by one, squeeze the pulp from the
skin of the grape and deposit in the bowl or saucepan, according to
plan. Once this is over, congratulate yourself, remembering this is a

once-a-year pie. Mash the pulp in the saucepan and place over
medium heat. Bring the pulp to a boil, remove from the heat and
pour the warm pulp into a food mill or a medium sieve set over the
bowl of grape skins. Mill the pulp to remove the grape seeds.
Stir the sugar, cornstarch, lemon juice, and allspice into the grape

skin and pulp mixture and mix well. Scrape the filling into the bottom