Red Grape-Raspberry Pie

Balsamic vinegar adds a tart-sweet accent to the fruit filling in this pastry-topped dessert.

Recipe from Diabetic Living
Ingredients
  • 1/2  cup packed brown sugar or brown sugar substitute* blend equivalent to 1/2 cup brown sugar
  • 3   tablespoons cornstarch
  • 2   tablespoons balsamic vinegar, port wine, or grape juice
  • 5   cups seedless red grapes, halved (about 2 pounds)
  • 1 1/2  cups frozen or fresh red raspberries
  •  Pastry Dough
  • 1   egg white
  • 1   tablespoon water
Pastry Dough
  • 1   cup all-purpose flour
  • 1/4  cup white whole wheat flour or whole wheat flour
  • 1/4  teaspoon salt
  • 1/3  cup 60 to 70% tub-style vegetable oil spread, chilled
  • 3 - 4   tablespoons cold water

Related Video
How to Make Blueberry Pie

If you have a sweet tooth, this blueberry pie is for you! And the lattice top makes this dessert as beautiful as it is delicious.

Directions
1. 
Preheat oven to 375 degrees F. Line a large baking sheet with foil; set aside. For filling: In a 4-quart Dutch oven, combine brown sugar, cornstarch, and vinegar. Add grapes. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Gently stir in raspberries. Transfer filling to a 9 1/2-inch deep-dish pie plate. Place pie plate on prepared baking sheet.
2. 
On a lightly floured surface, use your hands to slightly flatten Pastry Dough ball. Using a rolling pin, roll dough from center to edges to 1/8-inch thickness. Using 1-1/2- to 2-inch leaf-shape cutters, cut out dough, leaving as little space between cutouts as possible. Arrange leaf cutouts atop grape filling. (If desired, reroll and cut out the pastry scraps.)
3. 
In a small bowl, use a fork to beat together egg white and the water. Brush pastry cutouts lightly with egg white mixture. Bake for 40 to 45 minutes or until pastry is golden brown and filling is bubbly. Cool on a wire rack.
*Sugar Substitute:
1. 
Choose Splenda® Brown Sugar Baking Blend. Follow package directions to use product amount equivalent to 1/2 cup brown sugar.
*Sugar Substitute:
1. 
PER SERVING WITH SUBSTITUTE: Same as above, except 176 cal., 125 mg sodium, 30 g carb. Exchanges: 1.5 other carb. Carb Choices: 2
Pastry Dough
1. 
In a medium bowl, stir together all-purpose flour, white whole wheat flour or whole wheat flour, and salt. Using a pastry blender, cut in chilled 60 to 70% tub-style vegetable oil spread until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon cold water at a time, until all flour mixture is moistened. Form dough into a ball.

nutrition information

Per Serving: cal. (kcal) 194, Fat, total (g) 5, chol. (mg) 0, sat. fat (g) 1, carb. (g) 36, Monosaturated fat (g) 1, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 20, pro. (g) 3, vit. A (IU) 340.13, vit. C (mg) 4.13, Thiamin (mg) 0.15, Riboflavin (mg) 0.12, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.35, Folate (g) 24.19, Cobalamin (Vit. B12) (g) 0.85, sodium (mg) 128, Potassium (mg) 130, calcium (mg) 20.19, iron (mg) 1.08, Fruit () 0.5, Other Carb () 2, Fat () 0.5, Carb Choice () 2.5, Percent Daily Values are based on a 2,000 calorie diet
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