Main Story:
GRIT Recipe Box: September/October 2010
Cheryl Wait, Alexandria, Kentucky, writes of her Grape Pie recipe, “This recipe comes from my mother’s collection, and I don’t know where she got it. It always made the house smell ‘purple.'”
Grape Pie
4 cups Concord grapes
1 cup sugar
2 1?2 tablespoons flour or 2 tablespoons arrowroot
Heat oven to 450°F.
Remove stems and separate skins from pulp; reserve skins for later. Cook pulp until seeds are free. Strain to remove seeds; return skins to pulp.
Combine sugar and flour; add to pulp and cook slowly until thick.
Pour mixture into bottom pie shell, top with crust or lattice strips.
Bake for 15 minutes; reduce oven temperature to 325° and bake an additional 15 to 20 minutes.
NOTE: Keep your eye on the pie as it’s sweet and juicy; put cookie sheet or foil under pie pan to catch any drips.
