Grape Pie

Rinse and halve fresh, black seedless grapes. Add lemon juice and process lightly in food processor—don't puree. In medium pan, combine grapes with sugar, tapioca and salt. Let stand 5 minutes. Bring to boil; let boil for 1 minute. Remove from heat and cool about 20 minutes.

Pour cooled filling into prepared pie shell (recipe below). Top with second crust, venting crust to allow steam to escape. Trim crust 1/2 inch beyond edge. Turn pastry edge under itself around the pie. Crimp edge. Brush milk on top crust and bake at 400°F for about 40 minutes, shielding the crust with foil during the last 15 to 20 minutes of baking. Bake until filling is bubbly and crust is golden brown. Cool and serve. Yield: 1 (9-inch) double-crust pie; 8 to 10 servings

Note: This is our version of a delectable Concord Grape Pie from Ontario County, New York (No. 1 on our Best Places list). For much of the year, Concord grapes aren't available to most of us. Try black seedless grapes for a home version.


Source: Progressive Farmer