Seriously, I cannot express how freaking fabulous grape pie is. Even if you cannot wrap your head around it… it’s something you just have to experience. As the description says “a gorgeous filling of rich, juicy, purple fruit encased in crispy, tender pastry”. This isn’t the same recipe that I used for last fall, but it is close. The one that I did had tapioca in it. Either way, get your Welch’s on and make this. You will not regret it, I promise!
4 cups Concord grapes
1 cup sugar
3 T. flour
1 tsp. lemon juice
1 T. butter
Remove skins from grapes. Put pulp in saucepan without water, and bring to a boil. While hot, put through a strainer to remove seeds (I used a food mill). Combine strained pulp with skins. Mix sugar and flour together and stir into the grapes. Blend in lemon juice. Place in pastry-lined pan. Dot with butter. Cover with top crust and bake at 450F for 10 minutes, then reduce temperature to 350F to finish baking. Makes one 8 inch pie.
Serve this warm with good vanilla bean ice cream. Heaven. Honest.
This is my grape pie. It was far more awesome than it looked. Not the same recipe, but holy… you just have to make it.