Ingredients: |
Ingredients: Crust
1 cup all-purpose flour
1/4 cup yellow cornmeal
3 tbsp. granulated sugar
1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup chilled butter, cut into small pieces
3 tbsp. orange juice
Filling
2 1/4 cups seedless red grapes
2 1/4 cups seedless green grapes
2 tbsp. granulated sugar
1 tbsp. cornstarch
3/4 tsp. vanilla extract
1/4 tsp. ground cinnamon
Remaining Ingredients
1 tsp. water
1 large egg yolk
1 tsp. turbinado sugar or white coarse sugar, if desired
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Directions: |
Directions:directions:
1. To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour,
cornmeal, 3 tablespoons granulated sugar, baking powder, and salt in a food processor; pulse 4 times or until blended.
Add chilled butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour orange juice
through food chute, processing just until blended (do not allow dough to form a ball). The dough will be crumbly.
2. Press mixture gently into a 4-inch circle on plastic wrap; cover. Chill for 15 minutes. Meanwhile, preheat oven to
400°F.
3. To prepare filling, combine grapes, 2 tablespoons granulated sugar, cornstarch, vanilla, and cinnamon; set aside.
4. Unwrap chilled dough on plastic wrap. Gather the dough and knead with your hands just until it comes together and
is no longer crumbly. Place back on plastic wrap and cover dough with an additional sheet of plastic wrap. Roll dough,
still covered, into an 11-inch circle. Remove top sheet of plastic wrap; place dough, plastic wrap side up, on a baking
sheet lined with parchment paper. Remove plastic wrap.
5. Spoon grape mixture into center of dough, leaving a 2-inch border. Fold edges of dough toward center, pressing
gently to seal (dough will only partially cover grape mixture). Combine water and egg yolk; brush over edges of dough.
Sprinkle turbinado sugar over dough, if desired. Bake at 400° for 25 minutes or until crust is brown. Serve warm or at
room temperature.
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