- 500ml
(2 cups) cake flour
- 2
ml (½ tsp) salt
- 200g
butter, softened
- 60ml
(4 tbsp) cold water
- 1,5
L (6 cups) black grapes
- 310ml
(1 ¼ cups) sugar
- 60ml
(4 tbsp) cake flour
- 10ml
(2 tsp) lemon juice
- pinch
of salt
- castor
sugar
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- Sift
cake flour and salt.
- Cut
in butter and crumble till mixture resembles breadcrumbs.
Sprinkle water over and mix with fork to form dough.
- Roll
out and line a 22 cm diameter pie dish with half.
- Remove
skin from grapes. (a gentle squeeze should be enough to separate
the grape from its skin). Reserve skins.
- Boil
pulp for 5 mins, until mushy and rub through sieve to remove
seeds. Add skins to pulp.
- Mix
together sugar, flour, lemon juice and salt.
- Add
to pulp and mix well.
- Pour
into prepared shell.
- Roll
out remaining pastry and place over filling. Trim and seal
edges.
- Make
slits in the crust for steam to escape.
- Bake
at 180°C for 35-40 mins, or until juice starts to bubble through.
- Cool
and sprinkle with castor sugar.
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