This recipe is one my friend Dan and I created after having had maybe one too many slices last fall. It's also a great way to use Ohio's sweet Concord (or Catawba) grapes.
Prep Time: 5 hours, 30 minutes
Cook Time: 4 hours, 30 minutes
Total Time: 10 hours
- 3 1/2 cups Concord grapes, washed and stemmed
- 1 cup sugar
- 4 Tbsp. flour
- 1 1/2 Tbsp. butter
- 1 Tbsp. freshly squeezed lemon juice
- 9" pie shell, either homemade or prepared
- For topping:
- 3/4 cup flour
- 1/2 cup sugar
- 1/3 cup melted butter
Pinch the grapes to separate the skins from the pulp. (This isn't as time-consuming as it sounds; the grapes pop right out.) Save the skins. Simmer the pulp in a small saucepan for about 5 minutes. While still hot, press the pulp through a sieve or a food mill to remove the seeds.
Make the Pie
Combine sugar and flour; add to grape skins and pulp. Blend in lemon juice and melted butter. Pour into pie shell.
Make the Topping
Combine the topping ingredients and drizzle atop the pie.
Bake the Pie
Bake the pie at 350 degrees for 40 minutes. (you might want to put aluminum foil under the pie; this pie can get kind of messy in the oven.) Cool on a baking rack before serving.
Makes one 9" pie.