This very flavorful grape pie has the added delight of a yummy brown sugar, butter and rolled oat crumble topping that adds wonderful taste and crunch to each bite.
INGREDIENTS (for 8 servings):
- 4 1/2 cups Concord grapes
- 1 cup white sugar
- 1/4 cup all-purpose flour
- 2 teaspoons lemon juice
- 1/8 teaspoon salt
- 1 (9 inch) pie shell
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- 1/2 cup quick cooking oats
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup butter
PREPARATION:
Preheat oven to 425 degrees F (220 degrees C).
Squeeze the end of each grape opposite the stem to separate skins from pulp. Set skins aside. Place pulp in a medium saucepan, bring to a boil, and cook, stirring, for 1 minute. Press through a strainer or food mill to remove seeds.
Combine pulp, skins, sugar, flour, lemon juice and salt. Pour into pastry shell.
Combine oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling.
Cover edges of pastry with foil. Bake at 425 degrees F (220 degrees C) for 15 minutes. Remove foil, and bake 20 minutes more or until golden brown. Cool on a wire rack.