Concord Grape Pie with Orange Pastry
|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)|
|Grated orange rind||1⁄4 Teaspoon|
|Shortening||3⁄4 Cup (12 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
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.
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.