colonial grape pie
| Measure | Ingredient |
|---|---|
| 5 cups | Concord grapes (about 2 1/2 lbs) |
| 1 tablespoon | Grated orange rind |
| 2 tablespoons | Lemon juice |
| 1 cup | Sugar |
| Spice pastry for 2-crust 9-inch pie | |
| 1½ tablespoon | Quick-cooking tapioca |
| ¼ teaspoon | Salt |
Preparaton time: 25 min.
Wash and stem grapes; slip pulp from skins; save skins. Cook pulp until seeds loosen, about 5 minutes; press through coarse sieve to remove seeds. Combine pulp, skins, and remaining ingredients except pastry; let stand 15 minutes. Line a 9-inch pie pan with spice pastry: fill with grape mixture. Arrange strips of pastry in lattice design on top, moistening ends to seal to bottom crust; flute edge.
Bake in hot oven (450 o F.) 10 minutes; reduce heat to moderate (350 F.); continue baking 20-25 minutes, or until syrup boils with heavy bubbles that do not burst.
SPICE PASTRY: Add 2 tbs. sugar, ½ tsp. cinnamon, ½ tsp. ginger, and ¼ tsp. mace to the sifted flour in PLAIN PASTRY recipe.
400 calories per serving (⅙ of 9-inch pie) Source of vitamins A, B, C
Source: American Home Kitchens
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