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Sunday, August 19, 2012

Concord Grape Pie

Long before I moved here my neighbor planted grape vines on the fence between our yards, some years they are plentiful, others not so much. This is a good year, there are some nice sweet, plump grapes out there for the picking! And there's nothing better than enjoying what Mother Nature gifts us.
I thought Concord Grape Pie sounded different.

The way the Inn At The Crossroads decorated the top crust was pure art! This is my interpretation.
I've 'whipped up' a bunch of pies in my life, this is not one of them...
It is a project, a labor of love and I've never spent so much time on a pie, but it is worth it:@)
While in the oven the filling puffs up and overflows, it does deflate quite a bit upon cooling.

Concord Grape Pie-adapted from Inn At The Crossroads
4 C concord grapes-makes about 1/2" deep filling when cooked
up to 1 C sugar-my grapes were sweet, I cut back to a little over 1/2 cup
1/4 C A/P flour
1 Tblsp lemon juice
Double pie crust
  1. Squeeze the pulp out of the skins into a saucepan. This is easy folks, grab the non-stem end and squeeze. Save the skins in a bowl large enough to hold all ingredients. Kids would love to help with this!
  2. Cook the pulp over medium heat, stirring, until the grapes breakdown and the seeds separate.
  3. Squeeze the pulp through a sieve into the bowl with the skins, discard seeds.
  4. Add sugar, flour and lemon juice to grapes, mix well. 
  5. Pour into an unbaked 9" pie crust and add a lattice top.
  6. Bake at 375 degrees for about 50-60 minutes. Note: this pie may will overflow so you'll want to put a pan under it.
If you have an abundance of grapes this recipe for Concord Grape Sorbet from 
Martha Stewart sounded good too!
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