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Concord-grape Pie

sweet.chef's picture
Ingredients
  Concord grapes 1 1⁄2 Pound (4 Cup 16 Tablespoon)
  Sugar 1 Cup (16 tbs)
  Enriched flour 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Lemon juice 1 Tablespoon
  Butter 1 1⁄2 Tablespoon, melted
  Unbaked 9 inch pastry shell 1
Directions

Slip skins from grapes; set skins aside.
Bring pulp to boiling point; reduce heat, and simmer 5 minutes.
Press through sieve to remove seeds.
Add skins.
Combine sugar, flour, salt.
Add lemon juice, butter, and grape pulp.
Pour into shell.
Top with Crumb Topping: Sift 1/2 CUP enriched flour with 1/4 cup sugar.
Cut in 1/3 cup butter till crumbly.
Sprinkle over pie.
Bake in hot oven (400°) about 40 minutes.
For grape-leaf garnish, cut leaf design from pastry with sharp knife.
Mark leaf veins with tip of knife.
Bake on cooky sheet at 450° about 10 minutes.
Cool; sprinkle with sugar.
Place on baked pie.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Dish: 
Pie

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