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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Ceramic pie dish — even browning, beautiful presentation
Grade A bourbon vanilla beans for custards, ice cream, extracts
Savory pie mastery — British meat pies, hot water crust, decoration
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Ceramic pie dish — even browning, beautiful presentation
Grade A bourbon vanilla beans for custards, ice cream, extracts
Savory pie mastery — British meat pies, hot water crust, decoration
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Preheat oven to 400°F. For filling, stir together grapes, brown sugar, flour, and grape juice; set aside. Line 9-inch pie plate with crust and crimp edges. Transfer filling into unbaked crust. Cover edge with foil; bake 25 minutes. Remove foil; bake 25-30 minutes more, or until filling is bubbly. Meanwhile, use a leaf cookie cutter to cut four leaves from the remaining pastry. Combine egg white and water. Brush leaf cut-outs with egg white mixture. Sprinkle with coarse sugar. Place cut-out on a cookie sheet and bake 7-8 minutes or until golden brown. Arrange leaf cut-outs on pie.