Melondy wrote:
> Blinky the Shark wrote:
>> Little Malice wrote:
>>> One time on Usenet, Blinky the Shark > said:
>>>
>>>> I made this today, and I'd like an opinion or two from the Esteemed Pie
>>>> Makers Of RFC (EPMORFC).
>>>>
>>>> http://www.producepete.com/recipes/grapepie.html
>>>>
>>>> It tastes fine, but it seemed kinda runny. Now, I haven't made a pie in
>>>> ages, so I adhered to the recipe. But note the *superscripted* "1" in
>>>> the line for the water/cornstarch mixture. I wondered at the time if
>>>> that was supposed to be part of a fraction - perhaps 1/2 - that got
>>>> incompletely entered in the page source.
>>>>
>>>> Would, indeed, 1/2 cup of water seem a reasonable amount in this
>>>> context, for that 3 tbsp of cornstarch?
>>>>
>>>> Thanks for your thoughts.
>>> I'm not a pie maker, but I do use a cornstarch and water
>>> mixture to thicken sauces. That being said, the above sounds
>>> like a heck of a lot of water to me. I usually use two parts
>>
>>> cornstarch to three parts water (tablespoons, mostly).
>>
>> Following that instruction, the ratio I used was 3 to 16.
>>
>> If that superscripted "1" in the recipe was supposed to be "1/4", then
>> that would work out to 3 to 4. That's pretty close to your nominal 2 to
>> 3. I'll bet that's it; I'll try that next time.
>>
>>> I looked at a few other grape pie recipes via Google, and
>>> none of them use cornstarch (although one calls for tapioca).
>>> Maybe one of them would be better:
>>>
>>> http://www.google.com/search?hl=en&q...=Google+Search
>>
>> I looked at tons of them, too, after making that pie. I was surprised
>> how many of them didn't even use grapes -- just grape juice. Anyway,
>> call me stubborn, but I'd rather work this recipe out than move on at
>> this point. 
>>
>> Thanks for your input.
>
> I've got a great grape pie recipe..no water added. Very rich and thick.
>
> 5-6 cups of concord grapes
> 3/4 - 1 cup sugar
> 1 1/2 Tbs. tapioca
>
> You pinch each grape and pop out the pulp and seeds.SAVE the skins in a
Not that committed to the project.
That's one reason I liked the
no-fiddling-with-the-grapes recipe I used.
> large bowl. In a heavy bottomed pot, put the grape pulp in, bring to a
> boil and simmer for 6-8 minutes. Tnen pour thru a colander or use a food
> mill to remove the seeds. POur the juicey pulp over the skins and let
No food mill.
Wait...isn't this the second time you've separated the seeds?
> sit for 4-6 hours. I even let it sit over night and make the pie in the
> morning. Preheat oven to 425° . After the rest period, add the sugar
> and the tapioca. Pour the grape mixture into a pie shell. Top with
> another crust or you can make a lattice. BAke at 425° for 15 minutes.
> Lower the temp to 350° and cook for 30 minutes. The crust should be
> browning nicely and the juice will bubble up a little. Good idea to
> place a cookie sheet or some foil under this pie because when it bubbles
> over....it's messy!
And takes two days.
I'm sure it's great, though. Thanks, seriously.
Mine ran over, too. I had it on a nice big pizza pan.
> I got this recipe from someone who lives in Naples, New York, in Finger
> Lakes wine country. They have a terrific grqpe festival there and have
> pies galore.
I was *just* exchanging posts in another group with someone who lives in
that area, and who trades at this Naples shop:
http://www.sweetiepies.com/
They not only offer grape and other pies:
http://tinyurl.com/2z9vaa
....they also sell their fillings;
http://tinyurl.com/2kj7kc
--
Blinky RLU 297263
Killing all posts from Google Groups
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