Colonial grape pie

Yield: 6 servings

Measure Ingredient
5 cups Concord grapes (about 2 1/2 lbs)
1 tablespoon Grated orange rind
2 tablespoons Lemon juice
1 cup Sugar
\N \N 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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