You know that you 've eaten a grape when you 've had a Concord grape. That robust flavor makes this wonderful and unusual pie a taste treat. You will have to peel each grape, but the delicious results are well worth the effort.
INGREDIENTS (for 8 servings):
- 1 recipe pastry for a 9 inch double crust pie
- 5 cups Concord grapes
- 1 1/4 cups white sugar
- 1/4 cup all-purpose flour
- 1 pinch salt
- 3/4 teaspoon lemon juice
- 1 1/2 tablespoons butter
Wash grapes, and remove the skins. Save the skins. Place grape pulp in a large saucepan; mash a few at the bottom to release their juice. Cook over medium low heat until grapes come to a full boil. Remove pulp from heat, and press through a food mill to remove seeds. Combine pulp and skins in a large bowl. Stir in lemon juice.
In a separate bowl, mix sugar, flour, and salt. Stir into grape mixture. Pour filling into pastry crust, and dot with butter or margarine. Cover with second pastry shell. Flute edges, and cut little slits in the top crust for steam to escape.
Bake at 400 degrees F (205 degrees C) for 45 to 50 minutes, or until crust is brown and juice begins to bubble through slits in top crust. Cool.