Stemmed Concord grapes |
A couple of years ago, when our vines started to produce more than a handful of grapes a season, I searched for something unique to do with the grapes and came across a recipe for Concord Grape Pie online. Serendipitously, it was posted on a site called PieChef.com and the "pie chef" was none other than a Concord friend of mine, Jane Fisher.
Separating the skin from the pulp of the Concord grapes |
So it is with mindful gratitude to Jane Fisher that I share this recipe for:
Concord Grape Pie
Preheat oven to 400 degrees.
9" unbaked pie crust (double crust or single crust with crumb topping)
About 1.5 pounds (4 cups) Concord grapes
3/4 - 1 cup sugar (I use 3/4 c)
1/4 cup all purpose flour
1/4 tsp salt
2 TB butter melted
1 TB lemon juice
(I usually make a double crust pie, but if you prefer a crumb topping, follow the recipe below )
Crumb topping
1/2 cup quick or rolled oats
1/2 cup sugar
1/4 cup flour
1/4 cup butter melted
Remove grapes from stems. Slip skins from grapes (it's easy to do, just squeeze gently and the skin will separate from the pulp), placing the pulp in a medium saucepan and reserving the skins in a bowl. Bring the pulp to a boil. Reduce heat and simmer for about 5 minutes. The pulp will soften and get lighter in color.
Press the pulp through a sieve into a medium bowl; this will remove the seeds. Add the skins to the pulp. Melt butter and add butter and lemon juice to grape mixture.
Concord Grape Pie |
In a large bowl, combine the sugar, flour, and salt. Add the grape mixture and stir well. Pour into an unbaked pie crust and either cover with a crust or sprinkle crumb topping over the top of the pie.
Bake at 400° F for about 40 minutes, until fruit is bubbling and topping is lightly browned.
Concord Grape Pie |