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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is my Grandmother's recipe from her 1941 New American Cookbook. Ingredients:
7 cups concord grapes |
3 teaspoons cornstarch |
1 1/2 cups sugar |
3/4 teaspoon salt |
1 grated orange zest |
double crust pie crust |
Directions:
1. Wash and stem grapes.
2. Slip skins from the fruit, reserve.
3. Heat to boiling and boil for 5 minutes stirring constantly.
4. Rub through a sieve to remove seeds.
5. Combine cornstarch, sugar, salt and orange rind with the pulp.
6. Cook until thickened, stirring constantly.
7. Put the skins in a food processor and chop.
8. Add to pulp.
9. Cool.
10. Line a pie pan with crust.
11. Turn in filling and top lattice style.
12. Crimp and cut.
13. Bake in a 425° oven for 10 minutes, reduce to 325° and bake for 20 minutes.
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