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Grape Arbor Pie Recipe
|Pastry||1 (For Lattice Top Pie)|
|Concord grapes||3 Cup (48 tbs)|
|Sugar||1 Cup (16 tbs)|
|Grated orange peel||2 Teaspoon|
|Orange juice||1 Tablespoon|
|Lemon juice||1 Tablespoon|
Serving size: Complete recipe
Calories 1641 Calories from Fat 238
% Daily Value*
Total Fat 27 g41.2%
Saturated Fat 10 g49.9%
Trans Fat 0 g
Cholesterol 32.3 mg
Sodium 560.4 mg23.3%
Total Carbohydrates 353 g117.8%
Dietary Fiber 7.9 g31.5%
Sugars 285.7 g
Protein 8 g16%
Vitamin A 15.3% Vitamin C 133.1%
Calcium 7.4% Iron 11.6%
*Based on a 2000 Calorie diet
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 450Â°F 10 minutes; reduce oven temperature to 350Â°F and bake 20 to 25 minutes, or until pastry is lightly browned.
Cool on wire rack.