This traditional pie recipe from upstate New York consists of a flaky pie crust filled with lots and lots of Concord grapes.
Prep Time40 minutesmins
Cook Time45 minutesmins
Chill Filling1 hourhr
Total Time2 hourshrs25 minutesmins
Servings: 10
Ingredients
6cupConcord grapesabout 2 pounds or 2 quarts
2Tablespooninstant tapioca
2/3cupsugar
Your favorite pie crust
Instructions
Wash the grapes.
6 cup Concord grapes
Slip the skin off the grapes. Gently squeeze the grapes until the green pulp pops out and separates from the skin. Put the pulp in a sauce pan and the grape skins in a separate bowl.
Place the saucepan with the pulp on medium heat and bring to boiling. Cook, stirring occasionally, for 5-10 minutes. The pulp should break down and the seeds should start floating freely.
Put the boiled pulp through a colander to remove the seeds. Put the pulp in the same bowl as the grape skins.
Add the tapioca and sugar to the bowl of grape skins and grape pulp and stir well.
2 Tablespoon instant tapioca, 2/3 cup sugar
Refrigerate the mixture for at least an hour to allow it to gel.
Preheat the oven to 400 F.
Roll out a pie crust and put it in the bottom of the pie tin.
Your favorite pie crust
Pour the chilled filling into the pie crust.
Top the pie with a floating crust or lattice or just cut some vent holes in the top crust.
If you like brush the pie crust with an egg wash made from a beaten egg to make it brown nicely.
Put a cookie sheet under the pie in the oven because the filling tends to bubble over the edges of the pie plate.
Bake at 400 F for 15 minutes. Then check the edges and cover them with a pie shield or foil if they are brown.
Continue to bake until the middle of the crust is light brown, about 30 minutes.
Makes enough filling for one 9" pie or three 4" mini pies