My dad bakes two things at our house: gingerbread houses and pies. While he makes all kinds of fruit pies, my favorite is concord grape. This pie is easy to make, is a sure crowd-pleaser, and the filling can be frozen so that you can enjoy it during the winter season as well. I'm not including a pie crust recipe because everyone has their own preferences; I was recently converted to the food processor method (check it out, it's so easy!). Adapted from The Farm Journal's Complete Pie Cookbook. —kfles
What You'll Need
4 1/2 cups
concord grapes (about one quart)
Pre-heat oven to 425. Wash grapes and throw out any nasty looking ones. With a small paring knife, make a small cut across each grape. Remove the skins and reserve in a large bowl. Put the pulp (including the seeds) in a saucepan.
Boil pulp and cook until soft (you can usually tell that it's ready once the individual pulp forms break down). While it's still hot, push the pulp through a strainer in order to remove the seeds. You can do this over the bowl of skins.
Add the sugar, flour, lemon juice, and salt to the pulp and skins, and mix well to combine. If you haven't already, roll our your pie dough, put it in the pie plate, and crimp the edges. Pour in the filling.
Sprinkle streusel over the pie. Bake for 35-40 minutes, until pie is bubbling in the center. Be aware of possible overflow, and make a tin foil crust saver if your crust starts to burn. Best served warm with vanilla ice cream!