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Colonial Grape Pie




Source of Recipe


Internet


List of Ingredients




5 cups Concord grapes
1 cup sugar
1½ tablespoons quick-cooking tapioca
1/4 teaspoon salt
2 tablespoons lemon juice



Recipe



Prepare pastry for a two-crust pie. Heat oven to 450 degrees.

Wash and stem grapes. Slip pulp from skins of grapes; save skins. Cook pulp on medium-low heat until seeds loosen (about 5 to 10 minutes). Press pulp and juice through a coarse sieve to remove seeds.

Dice skins; combine skins, pulp, sugar, tapioca, salt and lemon juice; let stand for 15 minutes.

Put filling in crust and bake for 10 minutes. Reduce heat to 350 degrees and bake 20 to 25 minutes or until juice bubbles through vents.

Foolproof Pie Crust:
4 cups flour
1¾ cups shortening
1 tablespoon sugar
2 teaspoons salt
1 egg
1/2 cup water
1 tablespoon apple cider vinegar

Mix egg, water and vinegar in a small bowl.

In a medium-size bowl, mix flour, shortening, sugar and salt. Make sure it is well blended.

Add egg mixture to the flour mixture and blend well. Form into ball. Refrigerate leftover dough.

This recipe makes two double crusted pies.