Thread: grape pie recipe - at last!

Kate Connally <[email protected]> news:gco3it$bjc$2
@usenet01.srv.cis.pitt.edu: in rec.food.cooking

> I just kept forgetting to copy it and bring it to
> work with me. Then I got a brilliant idea - I googled
> it! And there it was in all it's glory.
>
> GRAPE PIE

<snipped and saved>


Kate, thanks for remembering.

Michael

--
October 10, 1795

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employees on this day in 1795. They were put to work as adjusters.

Find me at: - michael at lonergan dot us dot com

Kate Connally wrote:

> I just kept forgetting to copy it and bring it to
> work with me. Then I got a brilliant idea - I googled
> it! And there it was in all it's glory.
>
> GRAPE PIE
>
> pastry for double-crust 9" pie
> 5 1/3 c. Concord grapes
> 1 1/3 c. sugar
> 4 T. flour
> 1 1/3 t. lemon juice
> dash 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 next two
> ingredients and mix lightly through grapes. Sprinkle with the next two
> ingredients. 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. (From Betty Crocker cookbook) (Kate's notes: I always
> make 10" pies so I use about 6 c. of grapes. Also I have recently
> discovered seedless Concord grapes. If you use these you can,
> obviously, skip the part about skinning them and boiling the pulp and
> straining out the seeds - just throw them in as they are. The last time
> I made this I omitted the lemon juice and used about 2 t. vanilla
> instead. It was delicious. It's also good with a little cinnamon. And
> I use a lot more butter than it calls for - about 3-4 T. - I dab with
> numerous large chunks of butter. Also, I used to always make a lattice
> top but have gotten too lazy for that. But it looks quite lovely.)

I made this one last year:

http://www.producepete.com/recipes/grapepie.html

But notice the wonky amount shown for water. Couldn't tell if that was
really supposed to be a "1" or if it was supposed to be the numerator of a
fraction like "1/4". I tried it as a "1" and got a very runny pie.
That aside, however, it was delicious. I did, indeed, use red seedless
grapes.


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Kate Connally wrote:
> I just kept forgetting to copy it and bring it to
> work with me. �Then I got a brilliant idea - I googled
> it! �And there it was in all it's glory.
>
> GRAPE PIE

<snip>

Looks like the recipe I posted.

Here's a beaut:

http://www.manischewitzwine.com/reci...assoverpie.htm