Along the Grapevine

Apple and Grape Pie


Version 2

I was invited to pick apples from a neighbour’s tree this year. They were Mcintosh apples, considered one of the best for making pies, and the untreated tree was full of perfectly formed fruit. Were I taller, or able to climb a ladder, I would have had several bushels, but then there just aren’t enough hours in the day to process and consume that many apples. Still, I managed to get a good load from the lower branches, and we have been enjoying these delicious fruits in so many ways. Especially when you can find apples which have not been contaminated with pesticides and such, they are so worth picking. Now that the frost has come, I am sorry at the thought of all the rest going to waste, but I did my best.


One recipe I made I want to share with you because it has all the qualities of a fine apple pie, but mixed with another seasonal fruit which is seldom found in pie recipes. I recently found some seedless purple grapes at one of my favourite markets in Toronto, and I knew these would be perfect with my Mcintoshes. If you have never tried adding seedless grapes to a pie, either red or purple ones preferably, you are in for a surprise. They add a good bit of sweetness, and they keep their form and texture even after baking. You will notice that for 8 cups of fruit, I only used 2 tablespoons of brown sugar, and the result was every bit as sweet needed without overpowering the flavour of the fruit.

Apple and Grape Pie


pastry for one 9 inch pie

6 medium sized apples, pealed, cored and sliced

2 cups seedless grapes

1 tsp cinnamon

2 Tbsp cornflour


Line your pie dish with half the pastry. Mix all the other ingredients in a bowl and fill the pie dish. Cover with the remaining pastry. Brush the pastry with a little milk, and make a few cuts in the pastry to let the steam out. Bake in a 375 degree F oven for about 1 hour or until the crust is golden brown.


Because these apples were not sprayed, I didn’t want to waste the beautiful skins. As I peeled them, I put the skins and cores in a pot, added a little water, cooked and strained them for the reddest apple sauce ever.


You can also make an excellent scrap vinegar with them following this method I used in a post on pears. Or dehydrate the skins and when completely dry, grind them into a fine powder and use as a sweetener, also as described in the same post.


To store the excess fruit, I have found the best ways to preserve them are dehydrating them and storing them in plastic bags.


To freeze, I slice them as for a pie, dump them in salted water (1 tsp of salt for 6 cups of water) to prevent them from browning, remove them with a slotted spoon and bag them. The same water can be used several times.

Linked to Fiesta Friday #92


Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

10 thoughts on “Apple and Grape Pie

  1. Apple and grape – now that sounds like a good pairing in a pie 🙂

    Liked by 1 person

  2. Great pie – and thanks for your ideas for storing apples! I’d never heard of your salt-water bath to prevent them from browning (but then my freezer is bursting so I’ve never had a chance to freeze them anyway …).

    Liked by 1 person

  3. “The invitation to pick apples from a neighbour’s tree”!!! Where do you live? I want to move there!!
    Apple & grape seem like a perfect pair for a pie, Hilda. Love it 🙂

    Liked by 1 person

  4. Hilda, what a great combination of apple and grapes in a pie! yum! I also love the gorgeous color of that apple sauce with the skins.The tips for freezing and storing dehydrated apples are excellent! Thanks for sharing.

    Liked by 1 person

  5. The pie looks delicious Hilda. How do you dehydrate fruits. In the oven? I have been wanting to do it for a while. Does the procedure work for all kinds of fruits.

    Liked by 1 person

    • For the apples, and anything that pulpy, I prefer to use my dehydrator. You can do it in the oven, but my oven does not go below 175 F, so I can only do really indestructible things like sumac. Apples would work, but they’d be a little darker. For really light things, like some leaves and herbs, I do it in the oven with just the inside light on and that works perfectly. On a sunny day, the dashboard of a car is perfect – I have some star anise there right now which I should bring in. If you have any specific things in mind, don’t hesitate to ask me and I will help if I can.

      Liked by 1 person

      • Thank you so much Hilda. That is really helpful. Actually I was looking to dehydrate fruits for granola bars. I will take your helpful tips and work on it. I wanted to make dried figs because they are very expensive in comparison to fresh figs. Have you worked with pulpy fruits like strawberries or figs?


  6. Yes, I have dried pulpy fruits, and it is not that hard. If your oven can be maintained at 135 F you are in business. If not, you might have to use the ‘turn off turn on’ method. Here is a link I think might be useful.


  7. This looks delicious Hilda. And I’m jealous of your Macs.


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