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Concord Grape and Pineapple Pie Recipe

5 stars - based on 1 vote
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This recipe for Concord Grape and Pineapple Pie, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hutchison, Clara
Added: Saturday, June 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
5 cups concord grapes
1 (8 oz) can pineapple tidbits (drained)
1 1/4 c. sugar
3 Tbs cornstarch (or 1/4 c. flour)
pinch of salt
1 tsp lemon juice
1 1/2 - 2 Tbsp butter or margarine
pie crust for double crust 9" pie.

Directions:
Directions:
Wash the grapes and squeeze to pop the skins off.
Set the skins aside and put the pulp into a sauce pan and bring to a boil. Cook for 1-2 minutes to loosen seeds. Strain through sieve or food mill. In a large bowl, combine the skins and pulp, and pineapple. Mix well. In a separate bowl, combine the sugar cornstarch and salt. Add to the grape mixture along with lemon. Mix and pour into pastry lined 9" pie plate. Dot with butter, and cover with pastry crust. Cut slits in the crust to allow steam to escape. Brush the top of the crust with milk or cream and sprinkle with sugar. Bake in a 425F oven for 40-50 minutes or until browned and juice starts to bubble up through the slits in the crust. Cool.

Number Of Servings:
Number Of Servings:
8 - 10
Personal Notes:
Personal Notes:
The pie is very rich - A small piece goes a long way.

 

 

 

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