Grape pie with white wine sauce, lactose free

Ingredients

• 270 g All purpose flour
• 150 g Unsalted butter, lactose free, chilled, sliced
• 900 g Red grapes, whole
• 100 g Cane sugar
• 2 pcs Egg yolks
• 180 ml White wine
• 50 ml Fresh orange juice
• 1 pcs Egg
• 2 ml Vanilla extract
• 1 tsp Salt

Method

1. Butter and flour pie plate.
2. Prepare the pie crust; whisk flour (reserving 5g for the sauce) and salt together in a large bowl.
3. Using a pastry cutter, stir butter into flour.
4. Stir until mixture looks like a coarse meal.
5. Sprinkle it up to 300ml ice-cold water, stirring dough with a fork until it just holds together.
6. Press dough into a rough ball, then transfer to a lightly floured surface.
7. Knead a couple times until smooth.
8. Divide dough into 2 balls, one slightly larger than the other, wrap each in plastic wrap, and refrigerate for 2 hours.
9. Prepare the sauce; whisk the egg yolks, whole egg, sugar, flour, and vanilla until mixture is thick and pale yellow.
10. Blend in the orange juice and wine, then cook in a double boiler until foamy.
11. Allow to cool.
12. Use when ready.
13. Assemble the pie; preheat oven to 200°C.
14. Roll out the larger dough ball out on a lightly floured surface into a 28-cm circle, onto a pie plate.
15. The side should be higher than the plate.
16. Transfer grapes onto the pastry bottom.
17. Pour the sauce onto grapes.
18. Bake pie for 20 minutes, reduce oven temperature to 180°C and continue baking until pastry is golden brown, 45–50 minutes more.
19. Set pie aside to cool completely.