Name: Concord Grape and Pear Pie
Cook time: 45 minutes
Total time: 3 1/2 hours (plus cooling time)
Yield: Makes one 9-inch pie
Ingredients: 2 1/2 cups all-purpose flour, plus more for rolling; 1 teaspoon salt; 1 1/2 tablespoons granulated sugar; 1 stick (8 tablespoons) unsalted butter, cut into small pieces and frozen for 15 minutes; 1/2 cup chilled solid vegetable shortening, cut into pieces and refrigerated for 15 minutes; 1 large egg, beaten; Coarse sugar, for sprinkling; 1 pound concord grapes (about 4 cups grapes); 3/4 cup granulated sugar; 3 1/2 pounds medium-ripe Anjou or Bosc pears, peeled, quartered, cored, and cut into 1/4-inch slices (about 7 pears); 1/4 cup cornstarch; 2 tablespoons lemon juice; 1/4 teaspoon kosher salt; 9-inch pie pan, a 1 1/2- to 2-inch cookie cutter, preferably leaf-shaped

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Concord Grape and Pear PieDavid Cicconi, food styling by Rhoda Boone

There's no substitute for the color and pure grape flavor offered by concord grapes. This ultimate fall pie combines concords with juicy pears and a festive top crust. If you'd rather skip the cookie-cutter step, use the second disc of dough to make a double crust.

Do ahead:

The pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. The filling can be made up to 2 days ahead, or frozen for up to 3 months.

Recipe notes

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