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Concord Grape Pie with Streusel Topping rec.food.baking/Margaret Johnson (1996) Here is one from the Lake Erie area.
4 1/2 cups Concord grapes (2 pounds) 1 cup sugar 1/4 cup all-purpose flour 2 teaspoons lemon juice 1/8 teaspoon salt 1 unbaked pastry shell (9 inches)
STREUSEL: 1/2 cup quick-cooking oats 1/2 cup packed brown sugar 1/4 cup all-purpose flour 1/4 cup butter or margarine
Squeeze the end of each grape opposite the stem to separate skins from pulp. Set skins aside. Place pulp in a medium saucepan; bring to a boil.
Boil and stir for 1 minute. Press through a strainer or food mill to remove seeds.
Combine pulp, skins, sugar, flour, lemon juice and salt; pour into pastry shell.
Combine oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling.
Cover edges of pastry with foil. Bake at 425F for 15 minutes.
Remove foil; bake 20 minutes more or until golden brown. Cool on a wire rack.
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