Make a Wine Pie....Kyle Phillips

One of the nicest things about autumn in Tuscany is Schiacciata con l'Uva, an astonishingly rich, sinfully juicy wine grape pie whose country roots are clearly revealed by the dough and the crunchiness of the grape seeds. This is a fairly elegant, city version, in which the traditional lard and honey have been replaced by olive oil and sugar.
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutesIngredients:
•1 egg
•1/2 cup (100 g) sugar
•1/2 cup olive oil
•3 1/3 cups (400 g) flour
•1 tablespoon baking powder
•White wine or water sufficient to make a smooth, workable dough (about 1/3 cup)
•1 k (2 1/4 pounds) wine grapes (either white or red), stripped from their stems, washed, and drained
•** If You Cannot Find Wine Grapes, See Below Note **
•1/2 teaspoon anise seeds (optional)
•1/4 cup chopped walnut meats (optional)
•1/2 teaspoon freshly chopped rosemary leaves (optional)
Preparation:
Preheat oven to 200 C (400 F)