Grape Arbor Pie Recipe
Ingredients
| Pastry for Lattice Top Pie | ||
| 3 cups Concord grapes | ||
| Sugar | 1 Cup (16 tbs) | |
| Cornstarch | 3 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Orange peel | 2 Teaspoon, grated | |
| Orange juice | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Butter/Margarine | 1 Tablespoon | |
Directions
Prepare an 8-inch pie shell and lattice strips for top crust; set aside.
Rinse and drain the grapes; slip off skins and chop; set aside in a bowl.
Bring skinned grapes to boiling in a saucepan; lower heat and simmer 5 minutes, or until seeds are loosened.
Drain pulp, reserving juice.
Force pulp through fine sieve or food mill into bowl with chopped grape skins; set aside.
Discard the seeds.
Thoroughly mix sugar, cornstarch, and salt in a saucepan.
Stir in the reserved grape juice until well blended.
Bring mixture to boiling; stir and cook 3 minutes.
Remove from heat; stir in the pulp mixture, orange peel, and the juices.
Turn filling into unbaked pie shell.
Dot with butter.
Complete as directed for lattice-top pie.
Bake at 450°F 10 minutes; reduce oven temperature to 350°F and bake 20 to 25 minutes, or until pastry is lightly browned.
Cool on wire rack.
Rinse and drain the grapes; slip off skins and chop; set aside in a bowl.
Bring skinned grapes to boiling in a saucepan; lower heat and simmer 5 minutes, or until seeds are loosened.
Drain pulp, reserving juice.
Force pulp through fine sieve or food mill into bowl with chopped grape skins; set aside.
Discard the seeds.
Thoroughly mix sugar, cornstarch, and salt in a saucepan.
Stir in the reserved grape juice until well blended.
Bring mixture to boiling; stir and cook 3 minutes.
Remove from heat; stir in the pulp mixture, orange peel, and the juices.
Turn filling into unbaked pie shell.
Dot with butter.
Complete as directed for lattice-top pie.
Bake at 450°F 10 minutes; reduce oven temperature to 350°F and bake 20 to 25 minutes, or until pastry is lightly browned.
Cool on wire rack.
Chef
