Colonial Grape Pie

  • on March 3, 2008
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Ingrients & Directions

5 c Concord grapes (about 2 1/2 Spice pastry for 2-crust
-lbs) -9-inch pie
1 tb Grated orange rind 1 1/2 tb Quick-cooking tapioca
2 tb Lemon juice 1/4 ts Salt
1 c Sugar

Preparaton time: 25 min.

Wash and stem grapes; slip pulp from skins; save skins. Cook pulp
until seeds loosen, about 5 minutes; press through coarse sieve to
remove seeds. Combine pulp, skins, and remaining ingredients except
pastry; let stand 15 minutes. Line a 9-inch pie pan with spice
pastry: fill with grape mixture. Arrange strips of pastry in lattice
design on top, moistening ends to seal to bottom crust; flute edge.
Bake in hot oven (450 o F.) 10 minutes; reduce heat to moderate (350
F.); continue baking 20-25 minutes, or until syrup boils with heavy
bubbles that do not burst.

SPICE PASTRY: Add 2 tbs. sugar, 1/2 tsp. cinnamon, 1/2 tsp. ginger,
and 1/4 tsp. mace to the sifted flour in PLAIN PASTRY recipe.

400 calories per serving (1/6 of 9-inch pie)
6 servings

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