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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 8 |
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I had an overabundance of grapes a couple years back. I had no idea of what to do with them all. I had already made 70 jars of grape jam. I stumbled on this pie in the Best of Amish Cooking by Phyllis Pellman Good and combined it with a recipe I found on that was submitted by Terri. This is what I came up with. Ingredients:
4 1/2 cups grapes |
3/4 cup sugar |
1/4 cup flour |
1 tablespoon tapioca |
1 tablespoon lemon juice |
1 tablespoon butter |
1 pie dough, recipe |
1/2 cup quick oats |
1/2 cup brown sugar, packed |
1/4 cup all-purpose flour |
1/4 cup butter |
Directions:
1. Stem grapes, wash, drain and squeeze from skins. Chop skins and set aside. Simmer pulp for 5 minutes. Remove from heat and immediately put through a food press or strainer to separate seeds. Discard seeds.
2. Stir pulp and skins together. Blend in sugar 1/4 cup flour, tapioca, lemon juice and 1 tablespoon butter.
3. Roll out pie dough to fit 9 inch pie pan and place in pan. Spoon grape mixture into pie shell.
4. Combine topping ingredients until it resembles a coarse crumble. Sprinkle over pie. Bake at 425 degrees F for 10 minutes. Reduce to 350 degrees F and bake an additional 30 minutes.
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