Yup, you read right, Grape Pie. After seeing a similar creation on a Food Network episode from Napa Valley using whole grapes, I knew I needed to try this concoction. I wanted it without the crunch of the seeds and after several searches I found a great recipe. I used a different baking time, wanting a browner crumble. It turned out wonderfully!
Serve alone, or with vanilla ice cream. I also think it would be fantastic with a dollop of whipped cream. I really love lavender and I think that the addition of 1/2 teaspoon to the mixture before draining would be really swell. (Adapted from http://allrecipes.com/recipe...) —KitchenKetch
Pre-heat oven to 400 degrees. Bake pie crust for 10 minutes. Make sure to use weights so the pastry will not puff up, and cover sides with aluminum foil so that the crust will not brown too much.
Using two bowls, separate the grape skins and grape insides. Set the grape skins aside in a different bowl. Heat the grape insides to boiling, then simmer for about 5 minutes.
Meanwhile, use food processor to smooth grape skins. Using a sieve, separate grape insides and grape seeds. Discard the seeds.
Mix grape insides, blended grape skins, sugar, flour, lemon juice, salt and butter. Place in a par-baked pie shell for around 20 minutes.
Meanwhile, place crumble ingredients, flour, sugar and butter in a bowl. And cut with two knives until it looks like wet sand.
Take the pie out after 20 minutes and add crumble, cook for an additional 17-18 minutes. Cool.
And that's it ... Voila! Concord Grape Pie.