Grape Pie
Concord grape arbors shade many Amish porches. Their summer fruit yields gallons of juice, batches of jam, and an occasional pie. The skins and seeds are obstacles to overcome, but the tangy flavor makes the effort worthwhile.
Ingredients
- 3 cups Concord grapes
- ½ –¾ cup sugar
- 3 Tbsp. flour
- 1 Tbsp. lemon juice
- 1 Tbsp. butter
- 1 9 ” unbaked pie shell and top crust
Instructions
- Stem grapes, wash, drain, and squeeze from skins.
- Set skins aside.
- Simmer remaining pulp for 5 minutes.
- Remove from heat and immediately put through food press (this will separate the seeds from the usable pulp).
- Stir pulp and skins together.
- Blend in sugar and flour.
- Add lemon juice and butter.
- Spoon into pie shell.
- Cover with top crust.
- Bake at 425° for 10 minutes; reduce temperature to 350° and bake an additional 30 minutes.
Notes & Wine Advice
Makes 1 9” pie
Variation:
- 1 cup flour
- ½ cup sugar
- ¼ cup melted butter Mix together until crumbly. Sprinkle over pie in place of the top crust.