Grape Pie
This is a delectable recipe for Concord
Grape Pie from Ontario County, New York. For much of the
year, Concord grapes aren't available to most of us. Try
black seedless grapes for a home version.
3 cups fresh, black seedless grapes
1 tablespoon lemon juice
3/4 to 1 cup of sugar (depending on sweetness of the grapes)
3 tablespoons small-pearl tapioca
1/8 teaspoon salt
1 tablespoon milk
Rinse and halve fresh, black seedless
grapes. Add lemon juice and process lightly in food
processor—don't puree. In medium pan, combine grapes with
sugar, tapioca and salt. Let stand 5 minutes. Bring to boil;
let boil for 1 minute. Remove from heat and cool about 20
minutes.
Pour cooled filling into prepared pie
shell (recipe below). Top with second crust, venting crust
to allow steam to escape. Trim crust 1/2 inch beyond edge.
Turn pastry edge under itself around the pie. Crimp edge.
Brush milk on top crust and bake at 400°F for about 40
minutes, shielding the crust with foil during the last 15 to
20 minutes of baking. Bake until filling is bubbly and crust
is golden brown. Cool and serve. Yield: 1 (9-inch)
double-crust pie; 8 to 10 servings
