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Thread: grape pie recipe - at last!

  1. #1
    Kate Connally Guest

    Default grape pie recipe - at last!

    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.)

    --
    Kate Connally
    “If I were as old as I feel, I’d be dead already.”
    Goldfish: “The wholesome snack that smiles back,
    Until you bite their heads off.”
    What if the hokey pokey really *is* what it's all about?
    mailto:[email protected]

  2. #2
    Michael \Dog3\ Guest

    Default Re: 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

    Mint hires first women - The United States Mint hired its first two female
    employees on this day in 1795. They were put to work as adjusters.

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

  3. #3
    Blinky the Shark Guest

    Default Re: grape pie recipe - at last!

    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.


    --
    Blinky
    Killing all posts from Google Groups
    The Usenet Improvement Project: http://improve-usenet.org
    Need a new news feed? http://blinkynet.net/comp/newfeed.html


  4. #4
    Sheldon Guest

    Default Re: grape pie recipe - at last!

    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



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