Sunday, September 4, 2011

Concord Grape Pie

Concord Grape Pie probably has to be one of my favorite pies.  I just love the taste, the color, and the smell.  It is best with a scoop of vanilla ice cream.  It is tedious work to make a concord grape pie but well worth it.  You can only get it during grape season.  It just does not taste the same if you use frozen grapes.  First you need to measure out 6 cups of grapes.

The next step is to slip the skins off the grapes.  You simply squeeze each grape and put the pulp in a pan.  Set the skins aside.

Bring the pulp to a full rolling boil.  Then remove from the heat and put through a sieve to remove the seeds. 

Put the pulp in a bowl and add 1 1/4 cup sugar, 4 tablespoons of flour, a dash of salt, and 2 tablespoons of lemon juice.  Add the skins and stir together.  Pour into a pie crust.  I used a 10 inch pie pan.  Dot the top with butter or margarine. Top with another crust making sure you put a slit in it to vent. 

Seal the edges with your desired finish.  I flute my edges.

Whenever I bake a pie that takes longer than 30 minutes I put either a pie shield on or use foil around the edges.  This helps keep the edge crust from burning.  Bake the pie at 450 degrees Fahrenheit for 10 minutes.  Then turn down the oven to 350 degrees Fahrenheit and bake for another 50 minutes.  The pie should be nice and bubbly.  Let cool and serve with a scoop of vanilla ice cream. 


dr momi said...

Now that does look good!

Ladybug said...

Hi You are sooooo amazing with
all your great yummmy recipes
I'll be there for Pie and Ice
Cream this afternoon :-)
Have enjoyable Day..
Thoughts and Prayers / Hugs