Wednesday, August 24, 2011

Grape Pie

Have you ever had a slice of grape pie?  This was my and Grandpa Burnette's favorite pie. We would always go out together and pick the grapes that grew wild all around the farm.  Nowadays, I use Concord grapes.

Grape Pie Recipe

--Approximately 6-7 cups of concord grapes (depending on size of grapes)
--1 cup granulated sugar (I sometimes use 3/4 cup of granulated sugar & 1/4 cup of brown sugar instead.  I prefer my grape pies a bit tart so adjust sugar to suit your taste)
--dash of cinnamon
--dash of salt
--2 tablespoons of flour
--1 tablespoon butter
--use your favorite pie crust for the bottom & top (I prefer deep dish because nothing is worse than boiled over grapes in your oven!)

Wash & skin the grapes.  DO NOT throw the skins away!  Simmer the pulp for about 5 minutes then press pulp through a sieve to remove the seeds.  Throw the seeds away.  Mix the skins back in with the pulp. Stir in the sugar, cinnamon, salt and flour.  Pour into pie crust and dot a small amount of butter onto the top of the grape mixture.  Cover with a top crust and seal edges.  Remember to cut small holes or slits in the top crust to allow the steam to escape. 

Bake in a 375F oven for approximately 45 minutes or until the crust starts to turn a golden brown and the filling begins to bubble up through the slits.  

Cool before serving. 

Concord grapes are available in the grocery store right now, so get busy making a yummy grape pie!  A word to the wise:  This pie WILL stain your teeth, tongue, and lips, so don't plan to go out in polite society without giving those teeth a good brushing!.

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