Desserts & Drinks
Concord Grape Pie
Image and Recipe Copyright © 2003-2010 Jennifer Iserloh
This is one of the most unique family recipes I have. I’ve never seen or tasted it anywhere except for in my Granny’s kitchen. My granny had a small grape arbor, covered with concord grapes and fuzzy yellow bumble bees that were attracted to the honeyed scent. Every September she would pick the grapes to make jams, juice, and pies. When I serve it, people think it’s blueberry pie but are really surprised by the intoxicating grapey first bite!
Serves 8- 10
Ingredients
Filling
1 1/2 pounds (about 4 cups) concord grapes
1 cup of sugar
1/2 cup all purpose flour
1/4 tsp salt
2 tablespoons trans-fat free, margarine, melted
1 tablespoon lemon juice
Topping
1/2 cup flour
1/2 cup sugar
1/4 cup trans-fat free margarine, chilled, cubed
1 9-inch unbaked pie crust
Directions
Preheat the oven 400 ° F. To prepare the filling, slip the skins from the grapes and reserve. Bring the pulp to a boil, then simmer, uncovered saucepot for 5 minutes or heat in the microwave 1-2 minutes in a covered container. Strain to remove seeds.
Return the skins to the saucepan or container and stir in the sugar, flour, salt, margarine, and lemon juice. Pour into a 9-inch, unbaked pastry shell. Bake 20-25 minutes until the filling is bubbly and the skins begin to soften.
While the filling is baking, prepare the crumb topping. Sift the flour and sugar. Cut in the cold butter with a fork or two knives until the texture is a fine crumb. If you have a food processor, pulse the flour mixture and the butter 8-10 times until the mixture resembles coarse breadcrumbs. Remove the pie from the oven and sprinkle with the crumb topping. Bake an additional 10-15 minutes until the topping is golden. Cool 10 minutes before slicing.
Make It A Meal
Serve with Green Bean Soup, Corn Souffle.
Wine Pairing
Sauterne, Muscat
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