Recipe: Grape Pie (double crust)

Grape Pie
Source: Company's Coming, Pies by Jean Pare
Yield: 1 pie

Pastry for a 2 crust pie

5 cups Concord grapes (about 2 pounds)
1 cup granulated sugar
1/3 cup all-purpose flour
grape skins
seeded grape pulp
1/4 tsp. salt
2 tsp. lemon juice
1/4-1/2 tsp. granulated sugar

Roll pastry and line 9' pie plate. Roll top crust. Cover with plastic to keep moist.

Slip skins from grapes. Place skins in small bowl and place pulp in medium saucepan. Bring pulp to a boil. Cover and cook slowly about 10 minutes until soft. Put through food mill or sieve to remove seeds.

In medium bowl stir first amount of sugar and flour. Add grape skins, pulp, salt and lemon juice. Mix well. Pour into pie shell. Dampen edges. Place top crust in position. Trim and flute to seal. Cut vents in top.

Sprinkle with remaining sugar. Bake on bottom rack of 350 degree oven about 50 minutes until browned and cooked.