This is one of those recipes that takes some time to make, but the time is worth it. We all love grapes, wouldn’t it just be amazing to add them to a pie? Here’s a recipe that does it and the results are just delicious!
Preparation Time: 1 hr
Cook: 45 mins
Additional: 4 hrs
- 1 recipe pastry for a 9 inch double crust pie
- 5 cups Concord grapes
- 1 1/4 cups white sugar
- 1/4 cup all-purpose flour
- 1 pinch salt
- 3/4 teaspoon lemon juice
- 1 ½ tablespoons butter
Preheat the oven to 400 degrees F (200 degrees C). Place a sheet pan on the lower oven rack.
Wash and stem grapes; squeeze grapes out of their skins. Save the skins and set aside. 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 the pastry crust, and dot with butter. Cover with a second pastry shell. Flute edges, and cut little slits in the top crust for steam to escape.
In a preheated oven on a sheet pan for 45 to 50 minutes, or until the crust is brown and juice begins to bubble through slits in the top crust. Allow to cool before serving.