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. butter
- 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.