CONCORD GRAPE PIE
Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert
A pie with excellent flavor, packed with all the tang of the small black grapes that manage to survive the prairie's harsh winters.
Yields 1 pie
• 3 cups / 750 ml Concord-type grapes (skins removed and saved)
In saucepan simmer pulp for 5 minutes. Press through a sieve to remove the seeds. Combine the pulp and the reserved skins.
• 1 cup / 250 ml sugar
• 3 tablespoons flour
• 1 tablespoon lemon juice
• 9-inch / 1-L pastry shell
Add sugar, flour and lemon juice to grapes. Pour into pastry shell.
• 1 cup / 250 ml flour
• 1/2 cup / 125 ml sugar
• 2 tablespoons butter (softened)
• 2 tablespoons oil
Combine and sprinkle over the grape mixture. Bake in preheated oven at 425F / 220C for 10 minutes. Reduce heat to 350F / 180C and bake for 30 minutes.
Eleanore And John Rempel-Woollard, Edmonton, Alberta; Kristin Shank Zehr, Harrisonburg, Virginia; Mary Beth Lind, Harman, West Virginia
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