Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Recipe pie crust
-(your choice),
- enough for
2 -9" crusts)
3 lb Concord grapes -- washed
3/4 c Sugar
1 Lemon -- zest and juice
3 tb Flour
1 Egg yolk (optional)
PREHEAT OVEN TO 400F. Make the crust, line a pan and
roll out the 2nd crust. Refrigerate both while you
make the filling. If you have the larger amount of
grapes, use a deeper pie tin. Slip the grapes from
their skins, working directly into a sauce pan. Put
the skins into a bowl. Cook the grapes until they turn
whitish and the seeds are loosened, about 3 minutes.
Pass them through a food mill to get rid of the seeds,
working directly into the bowl with the skins. Stir in
the lower amount of sugar, the lemon zest and the
flour. Taste and if more sugar is needed, add the
rest. Add the lemon juice, to taste. Let cook for 15
minutes. Pour the filling into the shell and cover
with the 2nd crust. Crimp the edges together well so
that the juice doesn't leak out. For a more golden
crust, brush the top with a little beaten egg yolk.
With the tip of a knife, etch a decorative design over
the top. Or cut some grape leaves out of the scraps of
dough and fasten them to the crust with a little egg
yolk or water. Bake for 10 minutes in the lower 3rd of
the oven then reduce heat to 350F. Bake another 35
minutes or until the crust is nicely browned. Cool
before serving.
