Concord Grape Pie III Recipe
This is one of my favorite pies my mother used to make at least 50 years ago.
Concord grapes' robust flavor makes this wonderful and unusual pie a taste treat. It's well worth the effort!
This flavorful Concord grape pie is topped with a crunchy oat streusel.
Tastes like the best apple pie you have ever had. Make people guess what it is! They will want another slice.
This simple pie's molasses filling is stirred up, combined with a brown sugar crumble, and poured into a prepared crust. Then a bit more crumble is sprinkled on the top. Serve it with whipped cream or ice cream.
I remember my mother baking this when I was young. She kept my dad guessing for awhile on this one. A good stand-in for the real thing.
For this old-fashioned pie, a creamy custard is topped with meringue and baked until lightly browned.
I can not tell you how many times I made this pie, and everytime I did everyone loved it! The removing of the seeds is a little time consuming, but you would have to do that no matter what. I would definitely reccommend this recipe!
When working with grapes, an alternative is to boil them with 1/4 cup of water (stems included). When soft, mash with potato masher (gets the stems separated). Remove the stems with tongs. Then strain or process through a food mill. I personally think this is less frustrating than removing the grapes invidivually from the stems/skins. I freeze pie fillings as I make them in the summer, then defrost in the winter when we're ready to make a pie. Great contribution when travelling for a holiday; take filling from freezer to car, put in fridge when you get there. Frozen pie crust travels well or can be purchased upon arrival. Another great idea for your harvest is Concord Grape Sorbet. Stores great in freezer, reprocess with blender a day before you want to serve. Makes a stellar contribution when you are a dinner guest!
A perfectly simple way to make a gooseberry pie. Just sugar, flour and butter - what more do you need?