Let Them Eat Pie
Linda Chudowsky has lived near the lake in Ohio since 1965 — and she’s been baking this pie just as long. Concord grapes are only available through early fall, so now is the time to make this seasonal treat.
Concord Grape Pie
1 ½ pounds (four cups) Concord grapes
1 cup sugar
¼ cup all-purpose flour
¼ teaspoon salt
1 tablespoon lemon juice
1 ½ tablespoon butter, melted
1 9-inch unbaked pastry shell
For crumb topping: Sift ½ cup flour with ½ cup sugar. Cut in 1/3 cup butter till crumbly.
Preheat oven to 400 degrees. Slip skins from grapes and set skins aside. Put grape pulp in a sauce pan and bring to boiling point; reduce heat and simmer 5 minutes. Press through sieve to remove seeds. Add skins. Combine sugar, flour and salt. Add lemon juice, butter and grape pulp. Pour into pastry-line pie plate and sprinkle topping over pie. Bake about 40 minutes
1 ½ pounds (four cups) Concord grapes
1 cup sugar
¼ cup all-purpose flour
¼ teaspoon salt
1 tablespoon lemon juice
1 ½ tablespoon butter, melted
1 9-inch unbaked pastry shell
For crumb topping: Sift ½ cup flour with ½ cup sugar. Cut in 1/3 cup butter till crumbly.
Preheat oven to 400 degrees. Slip skins from grapes and set skins aside. Put grape pulp in a sauce pan and bring to boiling point; reduce heat and simmer 5 minutes. Press through sieve to remove seeds. Add skins. Combine sugar, flour and salt. Add lemon juice, butter and grape pulp. Pour into pastry-line pie plate and sprinkle topping over pie. Bake about 40 minutes