Recipe: Grape Pie edit

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Photo: girlichef

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Yield: makes 2 1/2 cups filling; one 9-inch pie.

Edited by: Helen Pitlick, girlichef, Barnaby Dorfman, Colin Saunders, Alisa Escanlar, purplehousedirt

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May freeze. Concord grapes are ideal for this recipe because their skin slips off easily.

edit Ingredients

4	cups concord grapes
1	cup sugar
3	tablespoons flour
⅛	teaspoon salt optional
½	teaspoon grated lemon peel
	Pastry for 9 inch pie
2	tablespoons butter

edit Preparation

Step 1

Slip skins from grapes; save skins. Bring pulp to boil; press through sieve or colander to remove seeds. Add skins and remaining ingredients. Fill 9 inch pie and dot with butter; cover with top crust. Bake at 425 degrees for 35-45 minutes; cover pie edge with tin foil and remove at last 10 minutes of baking; make a high edge on pie to avoid boiling over.