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Boost your immune system while satisfying your sweet tooth by first roasting the grapes in this delicious marscapone cheese pie recipe.

Lori Powell
Recipe by Health November 2009

Gallery

Credit: Kate Sears

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Yield:
Makes 8 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°. Working with prepared dough, cut into edges with scissors at intersecting 45-degree angles to form pointed pieces of fringe. Freeze 10 minutes or until firm.

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  • Line bottom of dough with foil; arrange pie weights on foil. Bake in middle of oven 20 minutes or until just set. Remove weights and foil; brush edges with egg white, and sprinkle with turbinado sugar. Return to oven; bake 10-15 minutes more. Transfer to a wire rack; let cool.

  • Turn oven up to 400°. Arrange grapes in 1 layer on an 18- x 13-inch baking pan. Bake in middle of oven 10 minutes or until grapes begin to release juices but are still intact. Transfer to a wire rack; let cool.

  • Whisk together mascarpone and next 3 ingredients (through vanilla) in a bowl until well-combined. Spread filling into cooled pie shell, and top with roasted grapes. Brush grapes with jam. Slice and serve.

Nutrition Facts

303 calories; fat 16g; saturated fat 10g; mono fat 4g; poly fat 1g; protein 5g; carbohydrates 36g; fiber 2g; cholesterol 44mg; iron 1mg; sodium 98mg; calcium 47mg.
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