Concord Grape Pie

[Granny Smith]

Concord Grape Pie

Pastry for two crust pie 9"
5 1/3 grapes
1 1/3 cups sugar
4T flour
1 1/3 t lemon juice
dash of 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 sugar and flour and mix lightly through grapes.

Sprinkle with the lemon juice and salt.

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.

[Valerie]

I made this once with purple muscadines. Except someone suggested adding a box of grape jello. I did, but the jello drowned out the flavor of the grapes and it tasted like dimetapp pie. I'd like to try it again without the jello!

[Granny Smith]

My mother used to have me make this for her every summer, when the concords were on. She loved it. It tastes like grape jam to me.