Concord Grape Pie Recipe
Ingredients
| 1 lb. Concord grapes | ||
| Sugar | 3/4 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Few grains salt | ||
| Egg yolks | 2 | |
| Butter | 1 Tablespoon | |
| Egg whites | 2 | |
| Sugar | 1/4 Cup (16 tbs) | |
| Vanilla extract | 1/2 Teaspoon | |
| 1 baked 9 in. pie shell | ||
Directions
Wash grapes; remove stems, then slip the skins.
Put pulp into a saucepan and cook gently until seeds are loosened; rub pulp through colander.
Mix sugar, flour, and salt; add to grape pulp in saucepan.
Mix in grape skins.
Bring to boiling and cook 2 minutes, stirring constantly.
Beat egg yolks slightly and stir in a small amount of hot mixture; return to mixture in saucepan.
Cook 2 minutes over medium heat, stirring constantly.
Remove from heat and mix in butter.
Cool.
Beat egg whites and salt until frothy.
Add sugar gradually, beating until stiff peaks are formed.
Beat in vanilla extract.
Turn filling into baked pie shell.
Pile meringue onto filling and swirl meringue, sealing to edge of crust.
Bake at 350°F about 15 minutes, or until meringue is lightly browned.
Put pulp into a saucepan and cook gently until seeds are loosened; rub pulp through colander.
Mix sugar, flour, and salt; add to grape pulp in saucepan.
Mix in grape skins.
Bring to boiling and cook 2 minutes, stirring constantly.
Beat egg yolks slightly and stir in a small amount of hot mixture; return to mixture in saucepan.
Cook 2 minutes over medium heat, stirring constantly.
Remove from heat and mix in butter.
Cool.
Beat egg whites and salt until frothy.
Add sugar gradually, beating until stiff peaks are formed.
Beat in vanilla extract.
Turn filling into baked pie shell.
Pile meringue onto filling and swirl meringue, sealing to edge of crust.
Bake at 350°F about 15 minutes, or until meringue is lightly browned.
Chef
