Maybe it is a crust thing because most of the time I shave the filling off of it and just eat the pie insides. Heck, I even make crustless pumpkin pie.
Though, I find, as the years go by that I like fruit pie more and more. This grape pie is one of my favorite kind of pies. The recipe for the pie can be found here.
At the market last week I found a peck of Concord grapes. Yes, I bought a peck! I was busy. Seriously busy. You have to slip them all. What a freaking job! So worth it. Most anything you really have to work for ends up good.
Grape Pie Filling No AdditionsYou want about 7 pounds for 2 quarts of filling. That is about a half of a peck, depending on how full your peck basket is.
Slip skins from grapes, set skins aside. Bring pulp to a boil. Reduce heat and simmer 5 minutes or until the grape pulp starts to fall apart. Press through a sieve to remove seeds. Add skins to pulp, bring to a boil and simmer for 20 minutes. Add to jars, filling to within a 1/4 inch of the rim. Put lid and ring on. Place jars in a canner and process for 20 minutes. Turn off heat and remove lid. Let sit for five minutes then remove jars from canner.
Basic Concord Grape FillingThis recipe is from Jerome's U Pick. You can visit their site here.
6 cups Concord grapes
2 c. sugar
6 Tbsp. cornstarch
1 Tbsp. lemon juice
Remove grapes from stem and wash. Measure six cups grapes. Slip skins from grapes, set skins aside. Bring pulp to a boil. Reduce heat and simmer 5 minutes. Press through a sieve to remove seeds. Add skins to pulp, bring to a boil and simmer for 20 minutes. Combine cornstarch and sugar, mixing until well blended. Add this and the lemon juice to pulp and skin mixture, bring to a boil again and cook 5 minutes or until thick. Cool. May be stores in tightly covered container in refrigerator for several days or frozen. To can: Process 20 minutes in boiling water bath. Note: Grapes may be put in the blender for a few seconds after adding skins. Makes about 4 ½ cups.
Use for pie, over ice cream or filling in other grape recipes.