Concord Grape Pie Michelle Losey's Style
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 (aprox. 4 1/2 - 5 Cups)
3/4- 1 cup white sugar (some people use up to 1 1/4 C sugar I like 1 C personally)
1/4 C flour or 4 TBS cornstarch
3/4- 2 tsp lemon juice
1 - 1 1/2 TBS melted butter
1/8 teaspoon salt
1 capful of vanilla (Opt)
3/4 cup quick cooking oats
1/2 cup packed LIGHT brown sugar
1/4- 3/4 cup all-purpose flour
Butter (4-6 TBS aprox.)
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. (I put the skins in to empty pie plate when pie plate is slightly heaping w/ skins I know thats enough grapes :) ) 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.
Combine oats, brown sugar and flour; cut in butter until crumbly.
Cover edges of pastry with foil. Bake at 425 F (220 C) for about 10 mins. Add topping and bake 25 minutes more or until golden brown and pie juices real thick when bubbling. Cool on a wire rack.
* 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