Pies may involve work, but this Traditional Concord Grape Pie is definitely worth it. Its crust is flaky and buttery, and it is filled with fresh and juicy grapes that will tickle your taste buds.
9-inch double-crust pie
5 c. Concord grapes
1 1/4 c. white sugar
1/4 c. all-purpose flour
3/4 tsp. lemon juice
1 1/2 tbsp. butter
1 pinch salt
- Preheat the oven to 400 degrees Fahrenheit and place a sheet pan on the lower part.
- Wash the grapes and get rid of their stems. Remove the pulp from their skin, but be sure to set the skins aside.
- Put the grape pulp in a large saucepan. Mash a little bit, especially the ones at the bottom, so that they will release their juices. Bring to a boil over medium-low heat.
- Remove from heat and press through a food mill to get rid of the seeds.
- Mix the pulp with the skins in a large bowl and add the lemon juice.
- Combine flour, sugar, and salt in a separate bowl and then add to the grape mixture.
- Pour final mixture into the crust and dot with butter. Cover with the second pastry shell and flute the edges.
- Bake for about 50 minutes or until crust is golden brown and the juice starts to bubble.
- Allow to cool before you slice and serve.
Before baking the pie, cut little slits in the top crust. This will give way for the steam to escape.