Concord Grape Pie
List of Ingredients
Marlboro Country Cookbook, Morning Fires, Evening Lights
Concord Grape Pie
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3 Pounds concord grapes
1-1/4 Cups sugar
3 Tablespoons cornstarch
3 Tablespoons all-purpose flour
1/4 Teaspoon salt
2 Tablespoons butter or margarine
Pastry for double pie crust
Crumb Topping
Recipe
Wash and stem grapes, slip skins from grapes; set skins aside. Put pulp in a saucepan and bring to a boil; cook over low heat for 5 minutes or until pulp and seeds begin to separate. Press through a food foodmill or sieve to remove seeds. Return to saucepan with reserved skins.
Combine sugar, cornstarch, flour and salt; add to grape pulp and skins. Bring to a boil, lower heat, stirring occasionally, until skins soften and mixture thickens. Stir in butter; cool.
Roll chilled pastry into a large circle, about 14 inches across. Place dough in a shallow 10 inch baking dish. Spoon grape filling into center and fold dough edges around filling. Sprinkle crumb topping over pie.
Bake in a 425F oven for 25 minutes until crust is browned.
Crumb Topping: Combine 1/4 cup flour and 2 tablespoon each, brown sugar, butter and chopped pecans until crumbly.
Servings: 6-8
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