At the restaurant today, I picked up a piece of grape pie to bring back for
a snack tonight. It is more of a tart type of dish than traditional
American pie. This, tender, doughy bottom with grapes on top. Had a raisin
like flavor.


http://italianfood.about.com/od/pies...Campagnola.htm
Schiacciata con l'Uva is a traditional wine grape pie made at harvest time
in the contado fiorentino, the countryside around Florence. As such it is
rather rustic, including lard and other ingredients that city folk (today)
shrink from, and consequently if you are in Florence you will get a more
refined version. Which is very, very good. But the country version of
schiacciata con l'uva can be just as nice.

Prep Time: 30 minutes

Cook Time: 1 hour

Rising time (roughly): 2 hours

Total Time: 3 hours, 30 minutes

Ingredients:
..1 pound (450 g) flour

..1/4 cup (50 g) sugar (you could, if you wanted, use unrefined sugar or
honey instead)

..A 1-ounce (25 g) cake live yeast

..2 1/2 pounds (1 k) red wine grapes (do not use table grapes -- they are too
large, contain too much moisture, and are not sweet enough. Concord grapes
would be a better substitute)

..Olive oil or lard

..More sugar

..Chopped walnut meats (optional)

..Chopped rosemary needles (optional)


Preparation:

Continuing with the introduction, in the old days, when people out in the
country baked bread once a week, they would use a pound of the bread dough
they had set to rise to make schiacciata con l'uva. Now, to make the
schiacciata con l'uva you will have to start from scratch.

Dissolve the yeast cake in warm water, and combine it with the flour and
just enough water to make a workable dough. Knead it well, cover it, and set
it to rise in a warm place for at least an hour, or until it has doubled in
volume. You will note that there is no salt; this is not a mistake, but
rather how Tuscans make bread (and yes, Italians from elsewhere find Tuscan
bread to be overly bland).

While the dough is rising, destem the grapes, rinse them, and let them drain
in a colander.

When the dough has doubled in volume, separate it into two pieces and press
them into two focaccia-like pieces of the same size (about 12 by 9 inches,
(30 by 22 cm), assuming that is the size of your cake pan).

Grease the pan well with olive oil or rendered lard and lay one of the
sheets of dough into it. Cover the dough with a bit more than half the
grapes, pressing gently so they stick into the dough. Lay the second sheet
of dough over the first and cover it too with grapes, again pressing down
gently.

Dust the top of the schiacciata with an abundance of sugar -- it should look
like it snowed -- and set it to rise in a warm place, covered, for another
hour at least.

Bake the schiacciata in a 200 F (400 C) oven for 45 minutes to an hour,
using the toothpick test to check for doneness. Do not worry if you see
grape juice bubbling around the edges of the schiacciata as it bakes; this
can happen.

As variations, you can sprinkle either walnut meats or rosemary needles over
the top of the schiacciata -- people generally don't add both.

And, and observation: This recipe does not call for shortening in the dough.
You could add 3-4 tablespoons of olive oil or rendered lard, and nobody
would object.