Concord-grape Pie Recipe
Ingredients
| Grapes | 1 1/2 Pound | |
| Sugar | 1 Cup (16 tbs) | |
| 1/4 cup enriched flour | ||
| Salt | 1/4 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Butter | 1 1/2 Tablespoon, melted | |
| 1 9-inch unbaked pastry shell | ||
Directions
Slip skins from grapes; set skins aside.
Bring pulp to boiling point; reduce heat, and simmer 5 minutes.
Press through sieve to remove seeds.
Add skins.
Combine sugar, flour, salt.
Add lemon juice, butter, and grape pulp.
Pour into shell.
Top with Crumb Topping: Sift 1/2 CUP enriched flour with 1/4 cup sugar.
Cut in 1/3 cup butter till crumbly.
Sprinkle over pie.
Bake in hot oven (400°) about 40 minutes.
For grape-leaf garnish, cut leaf design from pastry with sharp knife.
Mark leaf veins with tip of knife.
Bake on cooky sheet at 450° about 10 minutes.
Cool; sprinkle with sugar.
Place on baked pie.
Bring pulp to boiling point; reduce heat, and simmer 5 minutes.
Press through sieve to remove seeds.
Add skins.
Combine sugar, flour, salt.
Add lemon juice, butter, and grape pulp.
Pour into shell.
Top with Crumb Topping: Sift 1/2 CUP enriched flour with 1/4 cup sugar.
Cut in 1/3 cup butter till crumbly.
Sprinkle over pie.
Bake in hot oven (400°) about 40 minutes.
For grape-leaf garnish, cut leaf design from pastry with sharp knife.
Mark leaf veins with tip of knife.
Bake on cooky sheet at 450° about 10 minutes.
Cool; sprinkle with sugar.
Place on baked pie.
Chef
