Recipe: Concord Grape Pie

CONCORD GRAPE PIE

1 recipe pie crust (your choice), enough for two 9-inch crusts (top and bottom)
3 lbs Concord grapes, washed
3/4 cup sugar
1 lemon, zest and juice
3 tbsp flour
1 egg yolk (optional, for brushing top)

Preheat oven to 400 degrees F.

Make the crust, line a 9-inch pan with one crust and roll out the second crust. Refrigerate both while you make the filling. If you have a larger amount of grapes, use a deeper pie tin.

Slip the grapes from their skins, working directly into a saucepan. Put the skins into a bowl. Cook the grapes until they turn whitish and the seeds are loosened, about 3 minutes.

Pass the grapes through a food mill to get rid of the seeds, working directly into the bowl with the skins. Stir in half of the sugar, the lemon zest and flour. Taste, and if more sugar is needed, add more. Add the lemon juice, to taste. Let cook for 15 minutes.

Pour the filling into the shell and cover with the 2nd crust. Crimp the edges together well so that the juice doesn't leak out. For a more golden crust, brush the top with a little beaten egg yolk. With the tip of a knife, etch a decorative design over the top. Or cut some grape leaves out of the scraps of dough and fasten them to the crust with a little egg yolk or water.

Bake for 10 minutes in the lower 3rd of the oven then reduce heat to 350 degrees F. Bake another 35 minutes or until the crust is nicely browned. Cool before serving.

Makes 1 (9-inch) pie, 8 servings