Harvest Grape Pie


  • 5-1/3 Cups Concord grapes
  • 1-1/3 Cups sugar
  • 1/4 C. flour
  • 1 1/4 tsp. lemon juice
  • dash salt
  • 1 1/2 T, butter
  • pastry for a double crust pie (9″)
  1. Remove and save skins from grapes by pinching grapes at end opposite the stem (pulp pops out). Put the pulp in a saucepan (do not add water). Bring to a rolling boil.
  2. While mixture is hot, rub through strainer or use a food mill to remove seeds.
  3. Mix strained pulp with reserved grape skins. Combine sugar and flour; mix lightly with grape mixture. Sprinkle with lemon juice and salt. Pour into pastry lined pie pan. Dot with butter.
  4. Cover with top crust or top with decorative pastry cut outs.
  5. If using a full top crust, cut slits and seal and flute edges.
  6. Bake at 425ยบ for 35-45 minutes or till top crust is nicely browned and juice is thickened.



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