Side Pannel
Easy Concord Grape Pie
Easy Concord Grape Pie
- Recipe Submitted by maryjosh on 09/27/2017
Ingredients List
- 6 cups washed de-stemmed concord grapes (about 2 1/2 lbs. with stems on)
- 1 cup sugar
- 1/3 cup all-purpose flour I substituted Cup 4 Cup gluten free flour
- 1/4 tsp. salt
- 2 tbsp. unsalted butter
- 1 tbsp. lemon juice
- Streusel topping:
- 1/2 cup all-purpose flour or any gluten free flour, such as Cup 4 Cup
- 1/2 cup sugar
- 1/4 cup unsalted butter softened
- 1 unbaked pie crust regular or Best Ever Gluten Free Pie Crust
Directions
Preheat over to 400ºF.
Slip skins from grapes. You just give them a little squeeze and the inside pops right out. Save skins in one bowl, and throw grape pulp in a medium saucepan.
Bring pulp of grapes to a boil. Reduce heat, cover, and simmer for 5 minutes.
Remove from heat and immediately pour through mesh strainer into a bowl to separate seeds from pulp. Press and stir so ALL the pulp is extracted into the bowl. Scrape the bottom of the mesh strainer occasionally to get the pulp from there too. When you are done you should be left with pretty much only the seeds, and you won't be able to get anymore pulp out. Discard seeds.
Place butter into bowl of hot pulp and let it sit for a few minutes until it melts. When butter is melted, add and whisk in lemon juice, sugar, flour, and salt until smooth. Stir the reserved skins into the pulp mixture.
Spoon mixture into the unbaked pie shell and prepare the streusel topping. Mix all ingredients together until butter is well incorporated. Sprinkle topping over pie filling.
Bake for 40 minutes or until filling is hot and bubbly all over. Cool for at least an hour before serving. I like to serve it slightly warm with ice cream.
Slip skins from grapes. You just give them a little squeeze and the inside pops right out. Save skins in one bowl, and throw grape pulp in a medium saucepan.
Bring pulp of grapes to a boil. Reduce heat, cover, and simmer for 5 minutes.
Remove from heat and immediately pour through mesh strainer into a bowl to separate seeds from pulp. Press and stir so ALL the pulp is extracted into the bowl. Scrape the bottom of the mesh strainer occasionally to get the pulp from there too. When you are done you should be left with pretty much only the seeds, and you won't be able to get anymore pulp out. Discard seeds.
Place butter into bowl of hot pulp and let it sit for a few minutes until it melts. When butter is melted, add and whisk in lemon juice, sugar, flour, and salt until smooth. Stir the reserved skins into the pulp mixture.
Spoon mixture into the unbaked pie shell and prepare the streusel topping. Mix all ingredients together until butter is well incorporated. Sprinkle topping over pie filling.
Bake for 40 minutes or until filling is hot and bubbly all over. Cool for at least an hour before serving. I like to serve it slightly warm with ice cream.
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