American Concord grape pie

Mix 300 g flour and 6 g salt. Rub in the cold butter, leaving some flakes, then add 100 g ice-cold water. Bring together without prolonged kneading. Weigh the finished dough and divide into 3 equal masses. Combine 2 portions for the base and keep 1 for the lattice. Flatten, cover and refrigerate for 30 min.

Squeeze each grape to separate the pulp from its skin, keeping the skins in a bowl. Cook the pulp over medium heat for about 10 min, crushing it. Press through a sieve into the skins to collect the juice. Discard the seeds. Cool completely, about 1 hour.

Use the remaining 10 g flour on the worktop and rolling pin. Line a deep 23 cm metal pie tin with the larger dough portion. Roll the smaller portion and cut strips about 38 mm wide. Refrigerate while the fruit finishes cooling.

Mix sugar, cornstarch and 1.5 g salt, then stir into the cooled grapes with vanilla. Fill the shell, weave the strips over it and seal the rim, folding trimmings into the edge. Refrigerate for 15 min. Break, beat and weigh the egg without its shell, mix with 14 g water and lightly brush the lattice. Discard unused egg wash and sprinkle with Demerara sugar.

Heat a conventional oven to 220 °C. Set the metal tin on a tray low in the oven and bake for about 45 min, until deeply golden with filling bubbling at the edges. Check after 30 min. Reduce to 190 °C if the crust colours too quickly. Cool completely on a rack, about 2 hours, before slicing.