Concord Grape Pie
|Washed concord grapes||1 1⁄2 Quart|
|Sugar||1 Cup (16 tbs)|
|Sifted flour||3 Cup (48 tbs)|
|Solid shortening||1 1⁄4 Cup (20 tbs)|
|Egg||1 , well beaten|
|Cold water||4 Tablespoon|
Squeeze pulp out of grapes and set skins aside.
Sieve seeds out of pulp and combine skins and pulp in saucepan.
Add the sugar and cornstarch and mix well.
Cook over low heat until thick; set aside to cool.
Sift flour & salt into a bowl; add shortening & mix with pastry blender.
In another bowl, combine the egg, vinegar & water.
Drizzle over flour mixture and mix until it holds together in a ball.
Divide dough in half.
Roll into two rounds 1/8" thick.
Place one round into a 9" pie pan.
Pour in grape mixture.
Top with remaining crust, seal and cut several slits in top.
Bake at 400 degrees for 30 minutes or until crust is done and pie is bubbly.