You are here

Concord Grape Pie With Orange Pastry

Chef.at.Home's picture
Ingredients
  Concord grapes 5 Cup (80 tbs), stemmed (Purple Ones)
  Granulated sugar 1 Cup (16 tbs)
  Instant tapioca 2 Tablespoon
  Butter 2 Tablespoon, melted
  Lemon juice 1 Tablespoon
  Ground nutmeg 1 Pinch
For orange pastry
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Grated orange rind 1⁄4 Teaspoon
  Shortening 3⁄4 Cup (12 tbs)
  Orange juice 1⁄4 Cup (4 tbs)
Directions

ORANGE PASTRY: In bowl, combine flour, salt and orange rind; with pastry blender or two knives, cut in shortening until in coarse crumbs.
With fork, gradually mix in orange juice until moistened.
Press into ball; flatten into disc, cover lightly and refrigerate for 30 minutes.
Squeeze each grape to pop pulp from skin; chop skins finely and set aside.
In saucepan, cover and cook pulp over medium heat for 5 to 8 minutes or until seeds separate.
Pass through food mill or press through strainer to remove seeds.
Let cool.
Mix pulp with skins, sugar, tapioca, butter, lemon juice and nutmeg.
On lightly floured surface, roll out two-thirds of the pastry and fit into deep 9-inch (23 cm) pie plate.
Trim edge 1/2 inch (1 cm) beyond rim; fold under and flute neatly.
Spoon filling into shell.
Roll out remaining pastry; cut out bunch of grapes and leaves.
Arrange over two-thirds of the filling.
Bake in 400°F (200°C) oven for 30 to 40 minutes or until pastry is browned and filling is bubbly.
Let cool.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Orange
Preparation Time: 
5 Minutes

Rate It

Your rating: None
4.215625
Average: 4.2 (16 votes)