Concord Grape Pie.

P

Paul B.

Member
For anyone that makes pies and hasn't tried a grape pie, I highly recommend this recipe. We grow a bit of Concord grapes - enough for a couple cases of jam, several pies and freeze some of the prepared grapes for pies throughout the year.

Concord Grape Pie Recipe:

Slip skin from 1-1/2 pounds (about 4 cups) of ripe Concord grapes; set skin aside. Bring pulp to boiling; reduce heat and simmer uncovered for 5 minutes. Press thru sieve to remove seeds. Add skin to pulp.
Combine 1 cup sugar, 1/3 cup all-purpose flour and 1/4 teaspoon salt. Add 1 tablespoon lemon juice, 2 tablespoons melted butter or margarine and grape mixture. Pour into 9-inch pastry shell. Bake in pre-heated 400 degree oven for about 25 minutes.

Meanwhile prepare the topping:
Sift together 1/2 cup all-purpose flour and 1/2 cup sugar. Cut in 1/4 cup butter or margarine till crumbly. Remove pie from oven; sprinkle mixture over top and bake 15 minutes longer.

Don't let it sit on the window sill to cool - it may not be there when you're ready to eat it.

Bon Apetite!

P.S.: Anyone interested in a great Key Lime pie recipe from a freshwater Conch?


Regards,
Paul B.
 
Paul,

Concord Grape pie has been my favorite since I was a kid. It is always the favorite part of Thanksgiving dinner at my Mother's house. I have been told that my Father's Mother made them also. I like it better the next day after it has spent the night in the refridgerator. My Mother also makes them for any "EXTRA special" dinners throughout the year.

My parents just prepared the yearly batch of grapes for pie filling last week.

Not to many people have even heard of this pie, much less tasted it. The recipe you have sounds like the one my Mother uses. I will have to compare it with hers.

Anyone who can get a hold of Concord Grapes should try this pie. It is the BEST!. Follow the recipe, any changes or substitutions can cause the pie to not taste as good.

Paul, thanks for getting me even more ready for Thanksgiving dinner in three weeks. Also, do post the Key Lime pie recipe, one of my favorites also.

Chuck
 
Paul,

I showed your recipe to my Mother at lunch today. It is the same recipe she uses. Her only difference is she uses a 10" pie pan so the pie won't boil over while it bakes.

Paul, thanks for posting the recipe. It gave me a reason to go eat lunch with my parents. This is something all of us who have parents still alive and nearby should do more often without having to have a reason.

Chuck
 
Does anyone else have a recipe they would like to share...

I have a good recipe for hot wings, that is just like Hooters, with out the entertainment...

Now I just need to find it...

Matt
 
Found It

Take 2.5 lbs of wings no tips, Fry these at 350 for eight minutes...

1 cup of red hot cayenna pepper sauce

1/4 cup of melted butter

2 table spoons of worcestershire sauce

1 tea spoon of suger

Mix all together in a bowl

Put wings in a cake pan and pour sauce over wings, bake for 20 25 min. at 350 again...

I won a t.v. on this recipe, you wont be disappointed...

Matt
 
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