Green Grape Kamut Pie with Walnuts

Delicious in Autumn and Winter

Nov 4, 2007 Dorothea Lotter

Kamut flour is more nutritious and flavorful than contemporary wheat flour. The following recipe yields a wonderfully delicious pie ideal for the fall/winter seasons.

Kamut is an ancient relative of durum wheat that probably originated in Egypt or Asia Minor. Due to its natural sweetness and strong flavor, 20-40% more protein, more amino acids, vitamins and minerals it can not only fully replace modern wheat but is to be preferred over it in the interest of a nutritious, healthy and flavorful diet. It is, however, still hard to come by in standard grocery stores, and even many organic food stores do not carry it. It can be ordered over the internet from some companies (like Arrowmills) and private farmers (like, e.g., Berry Farms). Kamut® is a registered trademark of Kamut International, Ltd.

Ingredients

  • For our green grape kamut pie we need the following ingredients:
  • 2-3 cups seedless green grapes (some people prefer green mustang grapes for a pie; but other green grapes will do very well, too, as long as they are seedless!)
  • 2 cups chopped walnuts
  • 1 cup kamut flour
  • 1-1½ cups of sugar or sugar substitute (preferably Splenda)
  • 1 cup water
  • 1 cup skim milk
  • 1 stick (1/2 cup) butter
  • ½ cup maple syrup
  • 3 tbsp Bourbon whiskey
  • 1 tbsp cinnamon powder
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp vanilla extract

Directions

  1. Melt the butter inside the pie baking dish (you can easily do so by filling a small pot with water, placing the pie baking dish securely on top of it, and bringing the water to boil.) While the butter is melting, prepare batter of flour, 1/2-3/4 cup of sugar substitute, salt, milk, and baking powder in a separate bowl.
  2. Wash and place the grapes in another pot; add whiskey, water, the rest of the sugar substitute, maple syrup, and vanilla.
  3. Bring the grapes with their ingredients to a boil, then reduce heat and let simmer until the skins of the grapes are soft and slightly brown. Stir the mixture from time to time; if more water is needed, add a little.
  4. When butter has melted, remove pie dish from pot, and fill in the batter; do not stir, just let stand.
  5. Distribute the chopped walnuts and sprinkle the cinnamon over the batter. Do not stir.
  6. After grapes have simmered enough, fill and distribute the grapes with their ‘sauce’ on top of the walnuts and batter in the pie dish. Once again, do not stir. There will be a soupy rim of melted butter and whiskey-water-maple-syrup liquid around the batter/grapes in the center of the dish.
  7. Preheat oven to 375 F and bake until batter has risen and turned brown on top (c. 20-25 minutes; check from time to time).

Note: When pie is taking out of the oven there will be some liquid left along the rim of the dish. This liquid will be eventually absorbed after standing and cooling for a while. Pie tastes best after cooling down and even standing in the refrigerator for a time (though it should be eventually served at room temperature).

Due to the cinnamon, maple syrup and walnuts flavors this pie is great for the fall and winter holiday seasons.

The copyright of the article Green Grape Kamut Pie with Walnuts in Baking & Desserts is owned by Dorothea Lotter. Permission to republish Green Grape Kamut Pie with Walnuts in print or online must be granted by the author in writing.