Like every year I was looking forward to last Tuesday: we have been harvesting our grape. We are always a group of about eight people and after everything has been picked clean and has been loaded onto the cars we reward ourselves with a nice glass (or two) of wine. I also usually always prepare something to graze and so this year I decided I’d try to make this traditional pie from the French speaking part of Switzerland. I though this recipe would go well with the harvesting theme since it’s a grape juice pie. I made it over the lunch break and was quite curious to taste it. I wasn’t the first to get my hands on it but the general consensus was a very positive one. Once I managed to get a piece I found the pie had a somewhat delicious caramel taste and fortunately it was not something too heavy neither in the mouth nor on the stomach. The only thing I want to say is that usually this pie is made with white grape juice but since I couldn’t find any, I went for the red grape kind.
Each year I always look forward to this day because the company is always friendly and we always have a good time and since many of them knew my father well, I’m always asking about anecdotes I may not have heard before… but then, what happens on harvest day stays in harvest day 😉
Grape Juice Pie – Tarte au Raisiné
For a 28-30 cm pie dish
Prep Time: 10 min
Cook time: 1h 30
400 g short crust pastry – about 32 cm diameter
1l natural grape juice
1,5 dl milk
2 dl cream
2-3 tbsp. flour
1 tbsp. butter
1 tbsp. sugar
Bring the grape juice to a boil and let it reduce to 1,5 dl. Once reduced the result should be a syrupy mass. Once done set aside to cool.
Meanwhile combine the milk, cream and flour in a pan; heat them while constantly stirring until it becomes a smooth paste. Set aside and leave to cool.
In a bowl combine the eggs and the sugar and whisk.
Roll out the pastry on a pie dish; pierce more time with a fork.
Mix together the reduced grape juice with the milk, cream, flour combination and then add the whisked sugar and eggs. Stir all together and pour in the short crust pastry lined pie dish.
Cook in a preheated oven at 200°C for 30-35 min.
Note: this recipe comes from Alfred Haeferli’s Swiss Cooking book.