Grape pie is something of a rarity on your typical farm. Try this Concord grape pie recipe and mix it up a bit.
GRIT Recipe Box: September/October 2010
Ernestine Edwards, Greensburg, Kentucky, would like to know if anyone has a Concord grape pie recipe.
Her request opened a floodgate of responses, with the file folder now about 4 inches thick.
Diana Clingan, Hudson, Indiana, sends a page from the Farm Journal’s Complete Pie Cookbook (printed in 1965), and she writes, “I have made the Streusel Concord Grape Pie many times, and it’s very good.”
You can bake this filling in two crusts if you prefer pastry to streusel.
Unbaked 9-inch pie shell
4 1⁄2 cups Concord grapes
1 cup sugar
1⁄4 cup flour
2 teaspoons lemon juice
1⁄8 teaspoon salt
1⁄2 cup quick-cooking rolled oats
1⁄2 cup brown sugar
1⁄4 cup flour
1⁄4 cup butter or margarine
Heat oven to 425°F.
Wash grapes and remove skins by pinching at end opposite stem. Reserve skins in large bowl.
Place pulp in saucepan and bring to a boil; cook until pulp is soft, a few minutes. Put through strainer or food mill, while pulp is hot, to remove seeds.
Mix strained pulp with skins. Stir in sugar, flour, lemon juice and salt.
Gently place grape mixture in pastry-lined pie pan.
To prepare Oat Streusel: Combine oats, brown sugar and flour. Cut in butter to distribute evenly.
Sprinkle Oat Streusel over grape mixture. Bake for 35 to 40 minutes.
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