Concord Grape Pie I42 Reviews
“Good old fashioned pie...worth all the work.” - by Glenda
Original recipe yields 1 - 9 inch pie
- Wash grapes, and remove the skins. Save the skins. Place grape pulp in a large saucepan; mash a few at the bottom to release their juice. Cook over medium low heat until grapes come to a full boil. Remove pulp from heat, and press through a food mill to remove seeds. Combine pulp and skins in a large bowl. Stir in lemon juice.
- In a separate bowl, mix sugar, flour, and salt. Stir into grape mixture. Pour filling into pastry crust, and dot with butter or margarine. Cover with second pastry shell. Flute edges, and cut little slits in the top crust for steam to escape.
- Bake at 400 degrees F (205 degrees C) for 45 to 50 minutes, or until crust is brown and juice begins to bubble through slits in top crust. Cool.
Amount Per Serving (8 total)
- 420 cal
- 17.3 g
- 64.6 g
Based on a 2,000 calorie diet
Reviews (42)Rate This Recipe
"Just a note about peeling the grapes: it isn't difficult! It's very easy and you can even get your children in on the act. Holding the grape, point the eye (where the stem was attached) toward the bow..." See morel, and SQUEEZE! The grape pops right out of the skin and into the bowl. (Concord grapes are of the "slip skin" variety, so named because the skins will slip right off.)"
"This pie is awesome and definitely worth the time. One thing I change everytime I make it is the amount of sugar. These grapes are sweet already, so all that sugar is not needed. I made it with 1/2 ..." See morecup this year and it was the best one yet! I also upped the lemon juice to 1 teaspoon. Another thing, I never know how many grapes to buy to equal 5 cups, I got 2 pints this year and it was the the perfect amount."
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