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Concord Grape Pie
Concord grapes are indigenous to the United States and can be found in some
farmers markets and grocery stores mid to late summer. They make a wonderfully
exotic pie. The pulp freezes beautifully, so you buy extra, remove the seeds,
and then freeze.
The picture to the left is a Thomcord, a sweet,
seedless grape, resulting from a cross between Thompson and Concord grapes.
Photo by Stephen Ausmus, courtesy USDA/ARS.
5 1/3 cups concord grapes
1 1/3 cup sugar
¼ cup flour
2 Tbsp. corn starch
1 1/3 tsp. lemon juice
Dash of salt
1 Tbsp. plus 1 tsp.
Pie crust for 9-inch two-crust pie
Remove and save grape skins. Put pulp into
saucepan without water and bring to a boil. While hot, rub through strainer to
remove seeds. Mix strained pulp with skins. Mix sugar and flour lightly through
grapes. Sprinkle with lemon juice and salt. Pour grapes into pastry-lined pie
tin. Dot with butter. Cover with top crust and crimp the edges to seal.
Bake at 425°F for 10 minutes or until crust is slightly brown, decrease to 350°F
and bake 35-45 minutes. Serves 6.
posted June 20, 2009.
© Mother Linda's
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