| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Eggs |
|
Pies, Fruits/nuts |
8 |
Servings |
INGREDIENTS
| 1 |
|
Recipe pie crust (your choice), enough for 9" crusts) |
| 3 |
lb |
Concord grapes; washed |
| 3/4 |
c |
Sugar |
| 1 |
|
Lemon; zest and juice |
| 3 |
tb |
Flour |
| 1 |
|
Egg yolk (optional) |
INSTRUCTIONS
PREHEAT OVEN TO 400F. Make the crust, line a pan and roll out the 2nd
crust. Refrigerate both while you make the filling. If you have the larger
amount of grapes, use a deeper pie tin. Slip the grapes from their skins,
working directly into a sauce pan. Put the skins into a bowl. Cook the
grapes until they turn whitish and the seeds are loosened, about 3 minutes.
Pass them through a food mill to get rid of the seeds, working directly
into the bowl with the skins. Stir in the lower amount of sugar, the lemon
zest and the flour. Taste and if more sugar is needed, add the rest. 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 350F. Bake another
35 minutes or until the crust is nicely browned. Cool before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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