Page 60 - United States of Pie

On a well-floured surface, roll out one portion of the dough until it
is about /8-inch thick and will fit a 9-inch pie plate. Gently pick up the
1
dough, center it over the pie plate, and ease it into the plate. Let the

excess dough hang over the rim of the plate. Pour in the filling,
shaking the pie plate to spread it out evenly.
Roll out the second portion of dough to the same size. Lay the
dough over the filling. Trim the edges of both layers of dough to
leave a 1-inch overhang. Pressing the edges together, fold them
under and then decoratively crimp the perimeter. With a sharp knife,
cut 5 vents in the top crust.
Bake the pie for 40 to 45 minutes, or until the top is golden brown.

Let the pie cool to room temperature before enjoying.

Optional:
For a lovely sheen on the baked pie, use a pastry brush to paint the
surface with the cream. If you like, sprinkle the sugar over the cream.
As the pie bakes, the sugar will caramelize, and it will crackle when
you slice a wedge of the freshly baked pie.

PINCH A LITTLE, TASTE A LOT

Most of the bakers I met in Naples get some help in what they
call pinching, and judging from the thousands of pies these ladies
produce, I can see why. A few steps are needed to achieve a

delicious purple pie.

1. First, de-stem the grapes. Discard the stems. (Five cups of
grapes will yield 2½ cups of prepared grape pulp.)

2. With the stem end facing out, gently pinch each grape,
letting the seedy green pulp pop out into a bowl. Put the
skins in another bowl. (You’ll add the skins back to the pulp
later. It’s the skins that make the filling that deep, dark
purple.)