I just kept forgetting to copy it and bring it to
work with me. Then I got a brilliant idea - I googled
it! And there it was in all it's glory.

GRAPE PIE

pastry for double-crust 9" pie
5 1/3 c. Concord grapes
1 1/3 c. sugar
4 T. flour
1 1/3 t. lemon juice
dash salt
1 1/3 T. butter

Remove and save skins from the grapes. Put pulp into saucepan without
water and bring to a rolling boil. While hot, rub through strainer to
remove seeds. Mix strained pulp with skins. Mix together the next two
ingredients and mix lightly through grapes. Sprinkle with the next two
ingredients. Pour grapes into pastry-lined pan, and dot with butter.
Cover with top crust. Bake until crust is nicely browned and juice
begins to bubble through slits on crust. Serve cool or slightly warm,
but not hot. (From Betty Crocker cookbook) (Kate’s notes: I always
make 10" pies so I use about 6 c. of grapes. Also I have recently
discovered seedless Concord grapes. If you use these you can,
obviously, skip the part about skinning them and boiling the pulp and
straining out the seeds - just throw them in as they are. The last time
I made this I omitted the lemon juice and used about 2 t. vanilla
instead. It was delicious. It’s also good with a little cinnamon. And
I use a lot more butter than it calls for - about 3-4 T. - I dab with
numerous large chunks of butter. Also, I used to always make a lattice
top but have gotten too lazy for that. But it looks quite lovely.)

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:

> I just kept forgetting to copy it and bring it to
> work with me. Then I got a brilliant idea - I googled
> it! And there it was in all it's glory.
>
> GRAPE PIE
>
> pastry for double-crust 9" pie
> 5 1/3 c. Concord grapes
> 1 1/3 c. sugar
> 4 T. flour
> 1 1/3 t. lemon juice
> dash salt
> 1 1/3 T. butter
>
> Remove and save skins from the grapes. Put pulp into saucepan without
> water and bring to a rolling boil. While hot, rub through strainer to
> remove seeds. Mix strained pulp with skins. Mix together the next two
> ingredients and mix lightly through grapes. Sprinkle with the next two
> ingredients. Pour grapes into pastry-lined pan, and dot with butter.
> Cover with top crust. Bake until crust is nicely browned and juice
> begins to bubble through slits on crust. Serve cool or slightly warm,
> but not hot. (From Betty Crocker cookbook) (Kate's notes: I always
> make 10" pies so I use about 6 c. of grapes. Also I have recently
> discovered seedless Concord grapes. If you use these you can,
> obviously, skip the part about skinning them and boiling the pulp and
> straining out the seeds - just throw them in as they are. The last time
> I made this I omitted the lemon juice and used about 2 t. vanilla
> instead. It was delicious. It's also good with a little cinnamon. And
> I use a lot more butter than it calls for - about 3-4 T. - I dab with
> numerous large chunks of butter. Also, I used to always make a lattice
> top but have gotten too lazy for that. But it looks quite lovely.)

I made this one last year:

http://www.producepete.com/recipes/grapepie.html

But notice the wonky amount shown for water. Couldn't tell if that was
really supposed to be a "1" or if it was supposed to be the numerator of a
fraction like "1/4". I tried it as a "1" and got a very runny pie.
That aside, however, it was delicious. I did, indeed, use red seedless
grapes.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Kate Connally wrote:
> I just kept forgetting to copy it and bring it to
> work with me. �Then I got a brilliant idea - I googled
> it! �And there it was in all it's glory.
>
> GRAPE PIE

<snip>

Looks like the recipe I posted.

Here's a beaut:

http://www.manischewitzwine.com/reci...assoverpie.htm