"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Concord Grape Pie Recipe

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This recipe for Concord Grape Pie, by , is from Carol's Country Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, March 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Pastry for 9-inch Two Crust Pie
5 1/3 c. Concord Grapes
1 1/3 c. Sugar
4 T. Flour
1 1/3 tsp. Lemon Juice
Dash of Salt
1 1/3 T. Butter

Directions:
Directions:
Remove and save skins from the grapes. Put pulp into saucepan without water and bring to a boil. While hot, rub pulp through a strainer or Foley food mill to remove seeds. Mix strained pulp with the skins. Mix in sugar, flour, lemon juice and salt. Pour grapes into pastry-lined pan. Dot with butter and cover with top crust. Bake at 425 for 15 minutes and then lower heat to 325 and bake 30-45 minutes until juice begins to bubble through top crust. Let cool to set.

Personal Notes:
Personal Notes:
This is an old-time recipe and we know fall has arrived when we eat Grape Pie!

 

 

 

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