Recipe: Olive Longnecker's Grape Hull Pie

Olive Longnecker's Grape Hull Pie

To make grape pie mix:
Separate skins and pulp of grapes. Cook separately. Cook pulp until seeds separate easily; put through sieve. Cook skins until tender - 20 minutes or so. Now mix pulp and skins; this is pie mix. Mix may be frozen or used at once.

To make the grape hull pie combine:
4 cups grape pie mix (above)
1 cup sugar or to taste
2 tablespoons cornstarch

Mix well and place in unbaked pastry shell. Let pastry hang over edge of pie pan. Cut a round of pastry for the pie's top. Let it hang over, too. Bring lower and upper overhangs of pastry together and make fluted edges.

Bake pie at 450 degrees for 15-20 minutes, then reduce heat to 350 and cook until center bubbles well. Remove from oven and cool.

Serves 6 to 8.Source
Source: Florida Grape Growers Association