Michelle Losey's Concord Grape Pie
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
3/4 cup quick cooking oats
3/4 cup packed brown sugar
3/4 cup all-purpose flour
Preheat oven to 400 degrees F
Wash and pick out bad grapes gently
pull off grapes 1 by one slip the skin of each grape by pinching on end opposit the stem side
Put pulp in pan put skins in the pie plate your going to use
Continue until the pie plate is full of skins
Put cornstarch in a cup add lemon juice then add 1 spoonful at a time of juice in the saucepan until you get a thick paste in the cup
Bring pulp to a boil boil until pulp breaks dwn and releases seeds
Strain pulp into mixing bowl using a spoon to help it through the strainer (if its still to hard to strain pulp through boil a tad more)
Rinse out pan add pulp back to pan and add salt and butter heat stirring until butter is melted and pour back into mixing bowl
Add skins to pulp add 1/2 cup sugar stir well and taste should have a sweet tart taste not too sweet if it needs more gradually add a lil at a time until it tastes right
Stir in the cornstarch paste mix well and taste again
Pour into pastry shell.
Combine oats, brown sugar and flour; cut in butter until crumbly. (do not use too much butter!)
Sprinkle over filling.
Cover edges of pastry with foil. Bake at 350- 400F until golden brown. Cool on a wire rack.
Pairs Well With
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.