Concord Grape Pie

I'm not a big fan of pies, but this is (next to Key Lime Pie) a darn great pie........and worth the effort.

pastry for a 2-crust, 9" pie*

Remove the pulp from the grape skins by popping the grapes with your fingers. This can only be done with "slipskin" grapes such as Concords. Pop the pulp directly into a 1-quart saucepan. Reserve the grape skins. Add the sugar and water to the pulp. Bring to a boil and boil for 1 minute. Strain the sweetened pulp through a fine colander to remove the seeds. Put the skins, the strained pulp, and the lemon juice into a saucepan and bring to a boil. Add the cornstarch dissolved in water and continue to cook, stirring constantly, until thickened. Add the butter.

Roll out enough of the pastry to line the bottom of a 9" pie pan. Pour the grape filling into the shell. Wet the edges of the dough and top with the remaining rolled-out pastry, placing it loosely over the top of the filling. Carefully crimp the edges of the pie. Prick the top crust with a fork or mark in a design with the point of a sharp knife. Bake in a preheated 350° F. oven for 30-50 minutes.Makes 1 pie.

*simple crumb topping is what I prefer (enough for 1 pie)

1/4 cup light brown sugar

1/2 cup all-purpose flour

5 tablespoons unsalted butter, softened

In a bowl, using your fingers, rub the brown sugar into the flour until blended. Work in the softened butter until the mixture is crumbly.