(Family Features) Holiday festivities with immediate family members or just a few friends rather than larger gatherings may feel different than normal.
Adding a sweet touch to the menu can help keep guests coming back for more. For example, fresh California grapes are available into January and are perfect for the holiday season. Enjoy them as a fresh, healthy snack or side dish, or as an ingredient to add taste and visual appeal to recipes to make the season feel special.
Cap off the celebration with homemade Grape and Apple Sheet Pan Pie.
Visit grapesfromcalifornia.com/recipe to find more holiday-worthy dishes from appetizers and entrees to sides, snacks and desserts.
Grape and Apple Sheet Pan Pie
Prep time: 1 hour
Cook time: 50 minutes
Servings: 16
Dough:
4 cups all-purpose flour
1 1/2 tablespoons sugar
2 teaspoons kosher salt
3 1/2 sticks cold unsalted butter, cut into 1/2-inch cubes
1 cup ice water, plus additional if needed
Filling:
3 pounds Granny Smith or other tart apples, peeled and thinly sliced (about 9 cups)
4 cups black California grapes
3/4 cup sugar
2 tablespoons all- purpose flour
2 tablespoons lemon juice
1 pinch salt
1 egg
1 tablespoon water
demerara sugar, for garnish
To make dough: In large bowl, whisk flour, sugar and salt. Add butter and toss with flour mixture. Smash each butter cube flat then use fork to stir in cold water. Knead lightly until dough comes together in ball. Transfer to floured work surface and use well-floured rolling pin to roll into 10-by-15-inch sheet. Fold each short side into middle and close like a book. Fold once more to make thick block and cut in half. Wrap each piece in plastic and chill at least 30 minutes or overnight.
To make filling: In large bowl, combine apples, grapes, sugar, flour, lemon juice and salt; set aside.
To assemble pie: Heat oven to 375 F.
Roll one half of dough out to 18-by-13-inch rectangle. Transfer to 10-by-15-inch heavy baking sheet; place in refrigerator to chill while rolling out top sheet. Roll out remaining dough to 18-by-13-inch rectangle and use pastry cutter to cut into 1 1/2-inch wide strips.
Transfer filling into chilled pastry and spread evenly. Lay dough strips on top of filling in lattice pattern and crimp sides together. Mix egg with water and brush top of pie. Sprinkle with demerara sugar and bake until filling is bubbling, and crust is nicely browned, about 45-50 minutes.
