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Concord Grape Pie




Source of Recipe


from 1941 New American Cook Book


List of Ingredients




7 c. concord grapes
3 tsp. cornstarch
1 1/2 c. sugar
3/4 tsp. salt
rind of 1 grated orange
double crust pie crusts

Recipe



Wash and stem grapes. Slip skins from the fruit, reserve.
Heat to boiling and boil for 5 minutes stirring constantly.
Rub through a sieve to remove seeds.
Combine cornstarch, sugar, salt and orange rind with the pulp. Cook until thickened, stirring constantly.
Put the skins in a food processor and chop. Add to pulp. Cool.
Line a pie pan with crust.
Turn in filling and top lattice style.
Crimp and cut.
Bake in oven at 425 for 10 minutes, reduce to 325 and bake
for 20 minutes.
Makes one pie, 6 - 8 servings.