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  • concord grape pie

    1 vote
    concord grape pie
    Servings: 1
    by Chez la mere
    373 recipes
    >
    courtesy cook fight kim severson use whatever crust is available or make from scratch

    Ingredients

    • for the filling
    • 5 cups concord grapes
    • 3/4 cup sugar or a little more depending on sour factor
    • 1/4 cup flour or potato starch or bakers starch
    • 1 tbsp fresh lemon juice
    • 1 tbsp cold butter cut into pieces

    Directions

    1. To make the filling squeeze the grapes and pop out the pulp inside. Put the pullp in a saucepan and the skins in a bowl. Add the sugar flour and lemon juice to the skins and mix well
    2. Bring the pulp just to a boil and boil gently stirring frequently until the seeds separate out, about 6 minutes. Place a strainer over the bowl of skins and pour in the pulp, using a spoon to force the pulp through the sieve. Mix well.
    3. Pour the filling into the pastry lined pie tin. Top with the pieces of chilled butter, cover with the second sheet of dought or make a lattice to top
    4. bake for 50 minutes let cool until warm

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