Colonial grape pie

6 servings

Ingredients

QuantityIngredient
5cupsConcord grapes (about 2 1/2 lbs)
1tablespoonGrated orange rind
2tablespoonsLemon juice
1cupSugar
Spice pastry for 2-crust 9-inch pie
tablespoonQuick-cooking tapioca
¼teaspoonSalt

Directions

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