Concord Grape
- pastry for a 9-inch, double-crust pie, unbaked
- 6 cups Concord grapes
- 1/ cup honey
- 1/2 teaspoon finely grated lime rind
- 1 1/2 teaspoons fresh lime juice
- 1 tablespoon quick-cooking tapioca
Instructions:
Seedless green and red grapes are often used in fresh fruit tarts, but Concord grapes make excellent pies. Serve pie warm or cold.
- Make pastry dough. Roll out bottom shell, and line a 9'inch pie pan with the bottom crust. Refrigerate the other half of the dough until later.
- Wash grapes well. Slip off the grape skins by gently squeezing the grapes. Reserve the skins.
- In a saucepan, cook the grape pulp for 5 minutes over medium heat, stirring constantly. Remove the mixture from heat, and, to remove the seeds, force the grape pulp through a fine sieve into a bowl.
- Preheat oven to 450°.
- Add the grape skins, honey, lime rind, and juice to the grape pulp. Stir to combine.
- Sprinkle the tapioca on the pie shell, and pour the grape mixture into the shell.
- Roll out remaining dough, and lay it on top of the pie. Crimp edges, Slit the top crust to make air vents.
- Bake pie for 15 minutes. Reduce heat to 375°, and bake an additional 30 minutes.
- Pie will be very juicy and loose, but it firms up as it cools.