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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Friends and family will be so impressed by this tasty pie. The grapes make a wonderful pie filling and is so easy to make.Thom Borchert, Bella Vista, Arkansas Ingredients:
3 cups concord grapes |
1 cup plus 1 teaspoon sugar, divided |
3 tablespoons king arthur unbleached all-purpose flour |
1 tablespoon sour cream |
1/2 teaspoon lemon juice |
1/8 teaspoon salt |
pastry for a double-crust pie (9 inches) |
1 egg yolk, lightly beaten |
Directions:
1. Remove skins from grapes by pinching grapes at end opposite stem (pulp pops out); reserve skins. In a saucepan, simmer pulp for 6 minutes or until seeds are loosened, stirring constantly. Press pulp through a sieve; discard seeds.
2. In a saucepan, combine pulp and reserved grape skins. Combine 1 cup sugar and flour; stir into sour cream. Add sour cream mixture, lemon juice and salt to grape mixture. Bring to a boil; cook and stir for 2 minutes. Remove from heat.
3. Line a 9-in. pie plate with bottom crust; trim pastry and flute edge. Pour filling into crust. Roll out remaining pastry and cut out a 6-in. circle. Center circle over pie filling. (Discard remaining pastry or save for another use.) Brush circle with egg yolk; sprinkle with remaining sugar. Bake at 400° for 25-30 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
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