Grape Arbor Pie
|Pastry||1 (For Lattice Top Pie)|
|Concord grapes||3 Cup (48 tbs)|
|Sugar||1 Cup (16 tbs)|
|Grated orange peel||2 Teaspoon|
|Orange juice||1 Tablespoon|
|Lemon juice||1 Tablespoon|
Prepare an 8-inch pie shell and lattice strips for top crust; set aside.
Rinse and drain the grapes; slip off skins and chop; set aside in a bowl.
Bring skinned grapes to boiling in a saucepan; lower heat and simmer 5 minutes, or until seeds are loosened.
Drain pulp, reserving juice.
Force pulp through fine sieve or food mill into bowl with chopped grape skins; set aside.
Discard the seeds.
Thoroughly mix sugar, cornstarch, and salt in a saucepan.
Stir in the reserved grape juice until well blended.
Bring mixture to boiling; stir and cook 3 minutes.
Remove from heat; stir in the pulp mixture, orange peel, and the juices.
Turn filling into unbaked pie shell.
Dot with butter.
Complete as directed for lattice-top pie.
Bake at 450Â°F 10 minutes; reduce oven temperature to 350Â°F and bake 20 to 25 minutes, or until pastry is lightly browned.
Cool on wire rack.