I have a problem with grape pie - can you help?
I love grape pies. The best I've had are from around the finger lake region of New York - Naples specifically. So I have made about 10 pies since using various recipes. The flavor has been good, but the filling of every one of the pies was loose. I've tried adding extra flour, or extra corn starch, etc, but it doesn't seem to help. Does anyone have any suggestions for me? or maybe a recipe that they have used with 'firmer' results?
You might want to take a clue from America's Test Kitchen blueberry pie recipe. Instead of using tapioca, gelatin or cornstarch (which can dilute flavor or make the pie too rigid), they use the naturally occurring pectin in a regular old granny smith apple to perfectly thicken the pie. Grate one granny smith apple on a box grater and press out the moisture with paper towels. Then cook the apple in with the berry filling mixture. The apple flavor does not come through at all, but it thickens the pie perfectly. I imagine this would work as well with grapes.