Grape Pie
This is one of the best pies that Ned has ever made. The first time we made it, we used Concord grapes and seeded them one at a time. It was spectacular, but a lot of work. The new seedless grapes give the same results in much less time. It has been served at Easter, Thanksgiving, and on a few other occasions.
Ingredients
1 1/2 to 1 3/4 lbs seedless purple or red grapes (about 5 cups stemmed)
1 cup sugar
4 to 6 tbsp all-purpose flour
1/4 tsp salt
1/2 tsp cinnamon (optional)
1/2 tsp allspice (optional)
1 to 2 tbsp butter
Pastry for 9 inch covered pie
Instructions
Stem grapes and cut in half, making sure they really are seedless. Combine all ingredients except pastry. The amount of flour used will determine how thick the filling will be. Roll out the bottom crust, fit into pan and trim the edge. Pour the filling into it and dot with butter. Use the remaining crust to make a woven lattice top. Bake the pie in a 450 degree oven 15 minutes. Reduce the heat to 350 degrees and continue to bake 25 minutes. Cool on a rack.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.