Grape Pie
Ingredients
- This makes an 8-inch pie.
- 4 cups of Concord grapes
- 1 cup of sugar
- 3 Tablespoons of flour
- 1/2 teaspoon of salt
- 1 teaspoon of lemon juice
- 1 Tablespoon of butter
-
Directions
Pre-heat your oven to 425 degrees. Remove and save
the skins from the grapes. To remove the pulp from the skins, pinch the
grape at the end opposite the stem — the pulp will pop
out. Put the pulp in a saucepan without water and bring it to a rolling
boil. While hot, rub through strainer and remove seeds. Mix the strained
pulp with the skins. Mix the sugar and flour lightly through the grapes.
Sprinkle with lemon juice and salt. Pour the mixture into a pastry lined
8-inch pie pan. Dot with butter. Cover with top crust. Cut steam vents
in the top and bake for 35 to 45 minutes — until the crust
is browned and juice bubbles through slits in the crust.
Notes
This is a fairly recent "old favorite" at Dot and Phil Young's house. Here is what Ken's Mother had to say about the recipe.
"Several years ago we went out to the Finger Lakes in New York on a Maineline bus tour. Whenever we had a rest stop someone would come by the bus and pass out squares of pastry with grape pie filling. All the restaurants were featuring grape pie. We liked the flavor.
"It was grape season there but when we came home there were none to be found. In a few weeks they did arrive in our local market. The season is very short and we find them over about a three week period — mid to late September. I am looking for them now (early September, 2003) but have not found them yet.
"I went through every cook book I had and finally found the recipe
in a very old Betty Crocker book. Never have seen it in any other book.
"We have looked and never found frozen ones. Also. I looked for canned
ones but did not find any. I used to make a few pies in the fall
and freeze them but the past few years I have made up the filling and
cooked it and then put in in the freezer. I thaw a package out when I
want to make a pie.
"Last year the produce manager asked what I did with them and he
was so interested I took a copy of the recipe to him."
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