This lovely pie has become my new favourite. I read once that this recipe was originating from the Aveyron region ( is a department located in the north-east of the Midi-Pyrenees region of southern France).
Preparation time: 15 minutes – Cooking time: 15 minutes
For 4 People
For the pie dough:
- 250 grams of flour ( wheat or spelt )
- 125 grams of butter
- 125 grams of sugar
- 1 egg
For the garnish:
- 500 grams of grapes of different colours
- 125 grams of sugar ( I use sugar cane but caster sugar is fine)
- 30 grams of almond powder
- 1 tea spoon of maisenna
- 1 egg
- 2 tea spoon of milk ( if you are using non animal milk, prefer almond or oat milk)
- 10 cl of grape juice
- 1 cinnamon stick ( for decoration purpose)
- 2 pinches of cinnamon powder
- 10 grams of butter
Making the pie dough:
- Mix the flour, butter (it has to be taken out of the fridge 1 hour before), a spoon of sugar, the egg yolk, two pinches of salt and two spoon of water.
- Knead the dough during 3 minutes (I use a Kitchen Aid) and let it rest for 30 minutes.
- Roll the dough to a thickness of 4 to 5 millimetres and set to the pie mould
- Prick the bottom of the pie with a fork.
Making the garnish:
- Lay the pie in a round form, prick the dough with a fork and set the dough 10 minutes in the fridge
- Pre-heat the oven at 180 degree Celsius ( th. 6)
- In a bowl pour the milk and maisenna, whip and add 25 grams of sugar, the almond powder, the cinnamon powder and the egg. Stir well
- Take the dough out of the fridge
- Pour the mixture on the dough cook the dough during 15 minutes in the oven
- While the dough is cooking, wash the grapes and dry them.
- In a pot (use one in Teflon), pour the cinnamon, sugar and grape juice and let it cook until obtaining a light caramel.
- Roll the grapes in the caramel during 6 minutes, take the pot out of the stove and spread the grapes on the pie dough. Let it cool down and serve.
Bon appétit! 🙂