A Recipe from Good Housekeeping’s Complete Christmas Cookbook (1967)
About the Recipe
It’s almost Christmas, and the hubs requested something festive for his office holiday party. As I was browsing my books, this recipe grabbed my eye. I couldn’t stop thinking about it. The grapes. The glaceed cherries. The mid-century of it all! So of course I decided to give it a try.
Reader – it was delicious. The almond gives it a slight marzipan taste, but it’s so well balanced between sweet and savory. I used crisp autumn grapes which, while huge, were big bursts of flavor. And it was one of those wonderful dishes that’s better out of the fridge on day 2. It was gone by day 4 (and not because we brought it to share anywhere.)
Only a few quick notes on this one:
- While the grapes were delicious, a smaller, sweeter red grape would probably suit this dish a little better.
- A pre-made crust will do just fine. If you do make your own crust, let it sit in the fridge for a few hours if not overnight. This will allow the butter to firm up a little more to give you flaky layers. It also allows the flour to fully hydrate, which makes the dough easier to handle.
- Separate your eggs while they’re cold, then let them come to room temp before you use them. The whites will hold their structure much more effectively.
- If you can get your hands on red and greed cherries instead of just red – do it. Take the plunge and go all out on Christmasing up this delightful pie.
If you’re wondering about the decorations and how to lay them out, take a peek at the video below.
About the book
Another year of Good Housekeeping’s set of cookbooks. This 1967 set comes in a lovely hard-sided holder for all 13 different books. I was lucky enough to be gifted these a few years ago and I love to cook out of them. There’s a great range of quick and simple to dishes that test your skill. I’ve yet to try one I didn’t like out of this set.
The Recipe!
Ingredients:
6 T butter (cold from the fridge)
1 cup flour
2 T ice cold water
2 1/2 cups seedless grapes
1/4 cup butter, softened
1/2 cup sugar, separated
3 eggs, separated
2 t grated lemon peel
1 T lemon juice
4 1/2 oz blanched almonds, ground
Red glaceed cherries (optional)
Whole blanched almonds (optional)
Directions:
Early on day:
1. With pastry blender or 2 knives, cut 6 tablespoons butter into flour until like coarse corn meal; add 2 tablespoons water and toss quickly together, forming a smooth ball. (Blogger’s note: wrap the dough in plastic wrap and chill for at least 2 hours before the next step)
2. Roll out pastry; use to line 9-inch pie plate, making fluted edge. (Or use 11-inch flan pan with removeable bottom, trimming pastry even with edge.) On bottom of pastry place grapes.
3. Start heating oven to 350*F
4. In medium bowl, with mixer at medium speed, beat 1/4 cup butter with 1/4 cup sugar until creamy. Now beat in egg yolks, one at a time, then lemon peel and juice and ground almonds.
5. Beat egg whites until peaks form; gradually add 1/4 cup sugar, beating until stiff. Carefully fold into almond mixture; pour over grapes.Â
6. Bake 40-45 minutes, or until top is firm and a dark golden. Let cool on wire rack.
Just before serving:
Decorate top of pie with glaceed cherries and whole almonds if desired. Makes 8 servings.
The Video!
A quick video of this gem just before I served it. Christmas-y goodness.
Cooking Vintage 