CONCORD GRAPE PIE
Steps:
- Remove and save skins from grapes. Place pulp in a saucepan without water and bring to a rolling boil. While hot, rub through strainer to remove seeds. Mix strained pulp with skins. Combine sugar and flour. Mix lightly through grapes. Sprinkle with lemon juice and salt. Mix lightly. Pour grapes into a pastry lined pan. Dot with butter. Cover with top crust. Cut slits in crust. Bake at 425 until crust is nicely browned and juice begins to bubble through slits in crust. (Approximately 35 to 45 minutes.) Serve cool or slightly warm. Do not serve hot.
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Richard du Preez
[email protected]This pie is a great way to use up leftover Concord grapes. The filling is simple to make, and the results are amazing. I love the way the Concord grapes burst in your mouth when you take a bite.
Bahitya Ronald
[email protected]I made this pie with a gluten-free crust, and it turned out great! The filling was delicious, and the crust was nice and crispy. I will definitely be making this pie again.
Bilisuma Desse
[email protected]This pie was a little more tart than I expected, but it was still very good. The crust was perfect, and the filling was thick and flavorful. I would recommend using a sweeter variety of grapes if you don't like tart pies.
Simona Matƒõjkov√°
[email protected]I've made this pie several times, and it's always a crowd-pleaser. The Concord grapes give the pie a beautiful purple color, and the flavor is out of this world. I like to serve it with a dollop of whipped cream or ice cream.
Kels
[email protected]This pie is a must-try for any Concord grape lover! The filling is bursting with flavor, and the crust is melt-in-your-mouth delicious. I highly recommend using fresh Concord grapes for the best possible results.
tonya heart
[email protected]I made this pie for a family gathering, and it was a huge hit! Everyone loved the unique flavor of the Concord grapes. The pie was easy to make, and the results were impressive.
Adele Zietsman
[email protected]This pie was absolutely delicious! The filling was perfectly sweet and tart, and the crust was flaky and golden brown. I used frozen Concord grapes, and they worked great. I will definitely be making this pie again!