Harvest Grape Pie

Preparation

Crust:
Oven temp:
Bake time:
Yield:

Pastry for double pie crust
425°
35-45 minutes
8-10 servings

Instructions

1. Line a 9" pie plate with a single pastry pie crust.
2. Remove and save grape skins by pinching grapes at the opposite end of the stem. (The pulp pops out)
3. Put the pulp in a saucepan. (Do not add water)
4. Bring the pulp to a rolling boil.
5. Remove from heat.
6. While the pulp is hot rub through a strainer to remove the seeds.
7. Mix the strained pulp with reserved grape skins.
8. In a bowl combine sugar and flour.
9. Mix sugar and flour mixture lightly with grape mixture.
10. Sprinkle with lemon juice and salt.
11. Pour into the pie crust.
12. Dot with butter.
13. Cover with top crust or use decorative pastry cutouts for top crust.
14. Cut slits in the top crust.
15. Seal and flute the crust edges.
16. Bake at 400° for 35-35 minutes until top crust is nicely browned and juice is thickened.
17. Cool before serving.

Ingredients

5 1/3
1 1/3 cups
1/4 cup
1 1/4 tsp
Dash
1 1/2 tbsp

Concord grapes
Sugar
Flour
Fresh lemon juice
Salt
Butter