Concord Grape Pie

This is one of my absolute favorites. I have been waiting a year for grape season to attempt this pie. Its a little labor intensive but worth it if you like grape and/or a tart pie.

For this recipe you need:

5 and 1/2 c concord grapes, washed
1 c sugar depending on the sweetness of the grapes
1 T tapioca
Double pastry for a 9 inch pie

First, remove skins from grapes and set aside.



Next, bring the pulp to a rolling boil for five minutes in a heavy bottom pan.

Then, put pulp through a colander or a food mill to remove all seeds and pour hot, de-seeded pulp over skins that you had saved.


Let sit for 5 hours and then add sugar and tapioca. Pour mixture into pie crust and dot with butter. Add "floating" crust. Bake at 400 degrees for 15 minutes. Lower temperature to 350 degrees and bake for 20 minutes longer until crust is brown and juices begin to bubble.



Enjoy!