- 6 cups Concord grapes
- 3/4 cup sugar
- 1½ tablespoons lemon juice
- 1 tablespoon grated orange rind
- 3 tablespoons quick cooking tapioca
- pie crust for double crust pie
Slip the pulp from the skins, reserving skins. Cook the pulp until the seeds loosen (boil 2 or 3 minutes over med heat), then press the pulp through a colander to remove seeds. Combine the pulp with the skins and remaining ingredients - except the crust!! Let ingredients stand for 15 minutes.
Meanwhile preheat oven to 450. Line an 8 inch pie pan with one crust and cut the other into strips for forming the lattice top crust. Pour the filling into pie shell and top with lattice crust. Bake the pie for 10 minutes at 450. Reduce heat to 350 and bake about 25 minutes more.
This pie is very good slightly warm, but it is runny. I like firm, stand up pies. Allow the pie to reach room temp then refrigerate for several hours.
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