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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