Recipe Erma's Grape Pie Amish Cooking Dessert Recipes

Remove the pulp from the grape skins by popping the grapes with your fingers. This can only be done with "slipskin" grapes such as Concords. Pop the pulp directly into a 1-quart saucepan. Reserve the grape skins. Add the sugar and water to the pulp. Bring to a boil and boil for 1 minute. Strain the sweetened pulp through a fine colander to remove the seeds. Put the skins, the strained pulp, and the lemon juice into a saucepan and bring to a boil. Add the cornstarch dissolved in water and continue to cook, stirring constantly, until thickened. Add the butter.
Roll out enough of the pastry to line the bottom of a 9" pie pan. Pour the grape filling into the shell. Wet the edges of the dough and top with the remaining rolled-out pastry, placing it loosely over the top of the filling. Carefully crimp the edges of the pie. Prick the top crust with a fork or mark in a design with the point of a sharp knife. Bake in a preheated 350° F. oven for 50 minutes. This pie freezes well.
This recipe is recommended when you want 1 pie for serving and 1 for freezing. It reheats well in a microwave oven.

Makes 6 servings

2 cups Concord grapes
3/4 c. granulated sugar
1/4 c. water
1 T. lemon juice
3 T. cornstarch dissolved in 1/4 c. water
1 T. butter
pastry for a 2-crust, 9" pie

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