First Place Winner

2014 Missouri Wine Just Desserts Contest
Laura McDougald, Preston, MO

Almond Nut Crust:
2 1/2 cups all-purpose flour
1/4 teaspoon salt
3 tablespoons granulated sugar
1/4 cup finely ground almonds
1/4 cup butter-flavor solid vegetable shortening (such as Crisco), cold, cut into small pieces
12 tablespoons (1 1/2 sticks) butter, cold, cut into small pieces
1/4 to 1/2 cup ice water

Pie Filling:

2 1/2 cups halved red and/or black seedless grapes
2 teaspoons lemon juice
1/2 cup 100-percent Concord grape juice, unsweetened
1/2 cup Concord grape wine (such as Stone Hill Winery Sweet Red Wine)
1/2 cup granulated sugar
1/3 cup granulated quick-cooking tapioca (for thickening)
2 tablespoons butter
Milk and granulated sugar, for topping crust 

 

Grape Swirl Ice Cream:

 

9 large egg yolks
2 cups whole milk
2 cups heavy (whipping) cream
12 tablespoons granulated sugar, divided
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
3/4 cup 100-percent Concord grape juice, unsweetened, divided
1/2 cup Concord grape wine (sweet red wine)
1/4 cup Concord grape jelly (such as Welch's)
1 tablespoon granulated sugar
1 teaspoon cornstarch

 

For crust: Combine flour, salt, sugar and almonds in large bowl; mix well with a fork. Using two knives or a pastry blender, cut butter-flavor shortening  and butter into flour mixture until mixture resembles coarse crumbs. Sprinkle ice water slowly onto the dough while mixing with a fork; mix until dough holds together, adding water as necessary.

Turn dough onto a floured work surface. Divide dough in half. Place each half on a piece of plastic wrap. Flatten  dough into disks; wrap each with plastic wrap. Refrigerate dough at least 1 hour. Meanwhile, prepare pie filling.

For filling: Combine grapes, lemon juice, grape juice, Concord wine, sugar and tapioca in large bowl; mix well. Let mixture stand for 30 minutes to soften tapioca and let flavors marry.

Roll out each piece of pie dough to fit 10-inch pie plate. Arrange bottom crust in pie plate. Add filling; dot with butter. Arrange top crust over filling; crimp edges. Brush top crust with a little milk, then sprinkle with sugar. Cut slits in top crust.

Bake pie in preheated 400-degree oven 15 minutes; reduce heat to 350 degrees and bake 30 minutes, or until crust is nicely browned and filling is bubbly. Let cool on wire rack. Serve pie topped with a scoop of Grape Swirl Ice Cream.

For ice cream: Put egg yolks in large bowl; beat well with whisk. Combine milk, cream, 6 tablespoons of the sugar and vanilla in large saucepan; whisk well. Bring milk mixture to a boil over medium heat; as soon as the mixture begins to rise up the sides of the pan, remove from heat. Whisk 1 cup of the hot milk mixture into the beaten egg yolks along with the remaining 6 tablespoons sugar.  Slowly whisk egg yolk mixture into the remaining milk mixture. Whisk in salt. Transfer custard to a large bowl.  Cover surface with plastic wrap; refrigerate custard overnight.

Prepare the grape swirl to add to the ice cream: Combine 1/2 cup of the grape juice, Concord wine, grape jelly and sugar in saucepan; mix well. Bring to a boil over medium heat. Combine remaining 1/4 cup grape juice and cornstarch to make a slurry. Whisk slurry into boiling syrup mixture; cook until combined and thickened. Let cool. Refrigerate until ready to add to the ice cream.

Put the chilled custard in an ice cream maker. Follow manufacturer’s instructions to make ice cream. When the ice cream is ready, fold the chilled grape swirl into the ice cream. Transfer ice cream to an airtight container and store in freezer for up to 5 days.

Yield: 1 (10-inch) pie and 1/2 gallon ice cream.

Note: The custard for the ice cream needs to be refrigerated overnight, so be sure to allow time to prepare the ice cream before the day you plan to bake the pie.