Michelle Losey's Concord Grape Pie


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Why I Love This Recipe

I found this recipe in an old cookbook in my Grandma's pantry. It was from the 1800's and pages were yellowed. Can't remember the name of it but it had a large section of how to skin, gut and cook wild game in it too.


Ingredients You'll Need

1 deep dish pie shell
Concord grapes Amount varies by size of grapes
1/2-3/4 cup white sugar
4 TBS cornstarch
2 tsp lemon juice
1 T melted butter
1/8 teaspoon salt

Topping:
3/4 cup quick cooking oats
3/4 cup packed brown sugar
3/4 cup all-purpose flour
Butter


Directions

Preheat oven to 425 degrees F (220 degrees C).


Wash and pick out bad grapes


Squeeze the end of each grape opposite the stem to separate skins from pulp. Set skins aside. Place pulp into medium saucepan, add vanilla, butter and salt bring to a boil, and cook, stirring, for 1 minute..


Combine pulp, skins, sugar, Lemon juice cool slightly and add flour. (I usually use the cornstarch) Pour into pastry shell.


TOPPING


Combine oats, brown sugar and flour; cut in butter until crumbly.


Sprinkle over filling.


Cover edges of pastry with foil. Bake at 425 degrees F (220 degrees C) for 15 minutes. Remove foil, and bake 20 minutes more or until golden brown. Cool on a wire rack. (I usually leave tin foil on)


* NOTE: If using seeded grapes after slipping the skin put seeded pulp in saucepan bring to boil for 1 min. press pulp through strainer to remove seeds MAKE SURE TO HAVE BOWL UNDER STRAINER TO CATCH THE PULP!!! Then return pulp to pan and add ingredients like above


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