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RCP: Concord grape pie

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Larry Greenly

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RCP: Concord grape pie

by Larry Greenly » Wed Oct 04, 2006 11:05 am

As per requested:

Concord Grape Pie

1.5 lb (4 cups) Concord grapes
1 cup sugar
1/4 cup flour
1/4 tsp salt
1 Tbs lemon juice
1.5 Tbs butter, melted
1 9-in unbaked pie shell
Crumb topping

Slip skins from grapes; set skins aside. Bring pulp to boiling point; reduce heat, and simmer 5 min. Press thru sieve to remove seeds. Add skins.

Combine sugar, flour and salt. Add lemon juice, butter and grape pulp. Pour into pie shell.

Top with crumb topping. Sift 1/2 cup flour with 1/4 cup sugar. Cut in 1/3 cup butter till crumbly. Sprinkle over pie. Bake 400F about 40 min.
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Leslie D.

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Re: RCP: Concord grape pie

by Leslie D. » Wed Oct 04, 2006 12:12 pm

Thanks, Larry.

Amazingly, that's the exact same recipe I've settled on after trying a few others.

I give the skins a quick whiz in the blender before I mix them with the pulp, I like the slightly smoother texture it gives the pie.

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