Saturday, October 10, 2009
Making Concord Grape Pie has become a yearly ritual... a rite of passage into fall.
Squeezing one of these fruits of the vine and the robust taste explosion that comes afterwards,just says... YES! FALL IS HERE!!!! It's happy dance time...I am baking pies! Concords may not be available everywhere...and they may be pricey in the grocery stores. Grapes grown nearer to the Lake Erie shores are the best.
Lake Erie Concord Grape Pie
1-9 inch pie crust unbaked
4 1/2 cups Concord grapes
1 cup sugar
1/4 cup all purpose flour
2 tsp. lemon juice
1/8 teaspoon salt
Oat Streusel (recipe below)
Pre-heat oven to 425 degrees
Wash grapes and remove skins by pinching. Keep the skins.
Place the pulp in a saucepan and bring to boil and cook a few minutes until pulp is soft. Put through a food mill, while pulp is still hot to remove seeds. Mix strained pulp with all the skins. Stir in sugar, flour, lemon juice and salt.
Place grape mixture in unbaked pie crust shell. Sprinkle Oat Streusel over filling. Cover pie crust edges with foil. Bake for 15 minutes. Remove foil and bake for 20 minutes more until golden. Cool on wire rack.
1/2 cup quick-cooking rolled oats
1/2 cup brown sugar,firmly packed
1/4 cup butter