4 cups Concord grapes (2 pounds)
1 cup sugar
Dash of salt
cup fl our
1 tablespoon lemon juice
2 tablespoons butter, melted
Pastry for two-crust 9-inch pie or pastry
for one-crust pie plus optional
Cook s note: A faster method of removing the seeds,
is to cut the grape in half and slip the seeds out with
the edge of a paring knife. Any pulp with seeds or juice
should still be cooked for 5 minutes before adding to the
grape halves and other ingredients.
To make pie: Slip skins from grapes and reserve. Put
pulp in a saucepan and cook over medium heat for 5
minutes. Press the pulp through a sieve (or food mill)
to remove seeds. Mix pulp with sugar, skins, salt, fl our,
lemon juice, and butter. Pour into pie crust and top with
crust or crumb topping. Bake 425 degrees for 10 minutes
and 350 degrees for 30 minutes or until pie bubbles.
Optional Crumb Topping
1 cup fl our
cup butter, softened
Combine and mix until crumbly.
Yield: 1 pie
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