Petimezopita - Greek Grape Molasses Pie

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon sea salt 1/4 teaspoon sea salt
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1 cup (240ml) grape molasses (petimezi) 1 cup (240ml) grape molasses (petimezi)
• 1/2 cup (120ml) extra virgin olive oil 1/2 cup (120ml) extra virgin olive oil
• 1/2 cup (120ml) fresh orange juice 1/2 cup (120ml) fresh orange juice
• 1 tablespoon orange zest 1 tablespoon orange zest
• 1 tablespoon lemon zest 1 tablespoon lemon zest
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 3 large eggs 3 large eggs

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 6g)
• Carbohydrates: 43g (Sugars: 25g)
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a 9-inch pie dish.
2. 2.
   In a large mixing bowl, combine the flour, sugar, and sea salt. Add the cold butter and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
3. 3.
   Gradually add the water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
4. 4.
   In a separate bowl, whisk together the grape molasses, olive oil, orange juice, orange zest, lemon zest, cinnamon, cloves, nutmeg, and eggs until well combined.
5. 5.
   Roll out the chilled dough on a lightly floured surface to fit the pie dish. Transfer the dough to the dish and press it gently against the bottom and sides.
6. 6.
   Pour the grape molasses mixture into the prepared crust and smooth the top with a spatula.
7. 7.
   Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
8. 8.
   Remove from the oven and let it cool completely before serving.

Treat your ingredients with care...

• Grape molasses (petimezi) — Ensure you use a high-quality grape molasses for the best flavor. Look for a thick and syrupy consistency.
• Orange and lemon zest — Use organic citrus fruits and wash them thoroughly before zesting to avoid any bitterness.
• Extra virgin olive oil — Opt for a mild and fruity olive oil to enhance the flavors of the pie.

Tips & Tricks

• For a decorative touch, sprinkle some powdered sugar on top of the cooled pie before serving.
• Serve the Petimezopita with a dollop of Greek yogurt or a scoop of vanilla ice cream for a delightful contrast of flavors.
• If grape molasses is not available, you can substitute it with pomegranate molasses for a slightly different but equally delicious flavor.
• Make sure to let the pie cool completely before slicing to allow the filling to set properly.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Petimezopita at room temperature or slightly warmed. Cut it into wedges and garnish with a sprinkle of powdered sugar and a sprig of fresh mint for an elegant presentation.

Presentation advice

To enhance the presentation, serve the Petimezopita on a decorative dessert plate. You can also drizzle a little extra grape molasses on the plate and create artistic swirls using a toothpick.